What You’ll Need
- Yukon Gold or russet potatoes. Peel them and cut them into 1½-inch chunks. Yukon Golds tend to hold their shape, while russets break down more readily for a thicker stew.
- Fatback. Dice it into small pieces so it renders evenly in the skillet. If using salt-cured fatback, taste the finished stew before adding any salt.
- Water. Four cups make the base for the broth, which takes on flavor from the fatback as the potatoes cook.
How to Render the Fatback
Cook the diced fatback in a skillet over medium heat for 8 to 10 minutes, stirring occasionally. Once the pieces are lightly crisp at the edges and some fat has collected in the pan, transfer the pieces and drippings to the slow cooker. Add the potatoes and water.
How to Finish the Stew
Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until a fork slides easily into the largest potato chunks. If there’s more fat on the surface than you’d like, skim some off with a spoon. For a thicker broth, mash a few potato chunks against the side of the crock and stir them back in. Taste before seasoning, then ladle into bowls and serve hot.
Slow Cooker 3-Ingredient Potato and Rendered Fatback Stew Recipe Card
Tender potato chunks and browned fatback in a broth thickened by the potatoes.
- Prep time — About 15 minutes
- Skillet time — 8 to 10 minutes
- Slow cooker time — 6 to 7 hours on LOW or 3 to 4 hours on HIGH
- Servings — 4 to 6
Ingredients
- 2 pounds Yukon Gold or russet potatoes, peeled and cut into 1½-inch chunks
- 12 ounces fatback, diced
- 4 cups water
Optional seasoning — Salt and black pepper, to taste.
Instructions
- Cook the diced fatback in a skillet over medium heat for 8 to 10 minutes, stirring occasionally, until some of the fat has rendered and the pieces are lightly crisp around the edges.
- Transfer the fatback and its drippings to the slow cooker. Add the potato chunks and pour in the water.
- Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are very tender.
- Skim excess fat from the surface if desired. Stir gently, mashing a few potato pieces into the broth if you prefer a thicker stew.
- Taste and add salt or black pepper only if needed. Ladle into bowls and serve hot.