Slow Cooker Potato and Rotel Stew

This easy slow cooker potato and Rotel stew is a budget-friendly comfort food recipe made with just three main ingredients: potatoes, Rotel diced tomatoes with green chiles, and chicken broth. Everything goes straight into the crockpot, making this an easy dump-and-go dinner for busy weeknights.

The potatoes slowly cook until tender and absorb the savory, slightly spicy flavor of the tomatoes and green chiles. For an inexpensive meal that makes a generous batch, this simple potato stew is hard to beat.

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH

Ingredients

• 3 pounds potatoes, peeled and cut into bite-size chunks
• 2 cans (10 ounces each) Rotel diced tomatoes with green chiles
• 4 cups chicken broth

Optional seasoning:

• Salt, to taste
• Black pepper, to taste
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

How to Make Slow Cooker Potato and Rotel Stew

1. Prepare the potatoes: Peel the potatoes and cut them into evenly sized chunks. Keeping the pieces similar in size helps them cook evenly.
2. Add everything to the crockpot: Place the potatoes in the slow cooker. Pour in the Rotel tomatoes and green chiles, followed by the chicken broth. Add optional seasonings if desired.
3. Slow cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the potatoes are very tender.
4. Thicken the stew: For a thicker, heartier texture, lightly mash some of the cooked potatoes directly in the slow cooker and stir.
5. Serve hot: Taste and adjust the seasoning before serving. Add shredded cheese or a small spoonful of sour cream if desired.

Why You’ll Love This Easy Potato Stew

• Only 3 main ingredients: A short ingredient list makes this recipe simple and affordable.
• Budget-friendly: Potatoes and canned tomatoes help create a filling meal without expensive ingredients.
• Easy crockpot dinner: There is very little hands-on preparation.
• Feeds a crowd: Six to eight servings make it useful for family dinners or leftovers.
• Comforting and filling: Tender potatoes create a hearty texture while the tomatoes and green chiles add flavor.
• Easy to customize: Add seasonings, dairy, vegetables, or your favorite protein to make it your own.
• Great for leftovers: The stew can be refrigerated and reheated for another easy meal.

Helpful Tips

Use Yukon Gold potatoes: They have a naturally buttery texture and can help make the broth slightly thicker.

Try Russet potatoes: Russets break down more during cooking, creating a softer and thicker stew.

Make it creamy: Stir in a little milk or sour cream just before serving for a richer texture.

Make it go further: Add another potato and 1–2 additional cups of broth when you need extra servings.

Add extra flavor: Garlic powder, onion powder, black pepper, and salt can give this simple stew more depth.

Add protein: For a more substantial dinner, cooked shredded chicken, ground beef, or smoked turkey can be stirred in near the end.

Reheat leftovers: Refrigerate leftovers for up to 4 days. Because the potatoes continue absorbing liquid, add a splash of chicken broth or water when reheating.

What to Serve With Potato and Rotel Stew

Serve this hearty potato stew with cornbread, crackers, or crusty bread. A simple green salad, steamed green beans, or cabbage slaw also makes an easy side dish.

For a richer bowl, top it with shredded cheddar cheese, sour cream, chopped green onions, or a little black pepper.