Springtime Anchovies and Potatoes – Slow Cooker

Springtime Anchovies and Potatoes – Slow Cooker. A simple, budget-friendly slow cooker meal where canned anchovies melt into a rich, savory sauce with tender potatoes and sweet green peas. Only 5 ingredients!

Open two cans of anchovies, toss them in the crock pot with 4 simple things from your kitchen, and come back to a meal so good, everyone will want seconds.

This is the kind of cooking I really love — easy, cheap, and made from stuff that’s already sitting in your pantry. You just open the cans of anchovies and dump them right into the slow cooker, oil and everything. Then you add four simple ingredients, put the lid on, and walk away. As the hours go by, something wonderful happens inside that pot. The anchovies slowly melt down and turn into a deep, rich sauce that wraps around soft potatoes and little green peas. By the time dinner is ready, your whole kitchen smells amazing and the food tastes like you really knew what you were doing — even though it took almost no effort at all!

Springtime Anchovies and Potatoes – Slow Cooker

Servings: 4

Ingredients

• 2 pieces cans whole anchovies in oil, undrained (3.5–4 oz each)
• 1 pounds small yellow potatoes, scrubbed and cut into quarters
• 1 cups frozen green peas (no need to thaw)
• 2 tablespoons olive oil
• 1 teaspoons dried Italian seasoning or mixed dried herbs

Springtime Anchovies and Potatoes: Steps

1. Add anchovies: Open both cans of 2 pieces cans whole anchovies in oil, undrained (3.5–4 oz each) and pour them straight into the bottom of your slow cooker — oil and all. Use a fork to gently spread them out so they cover most of the bottom.
2. Add potatoes: Place the 1 pounds small yellow potatoes, scrubbed and cut into quarters on top of the anchovies in an even layer. Don’t stir anything yet — you want the anchovies to stay at the bottom so they can slowly flavor everything as it cooks.
3. Add peas: Scatter the 1 cups frozen green peas (no need to thaw) over the potatoes in an even layer. No need to thaw them first — they go in frozen just fine.
4. Add oil and seasoning: Pour the 2 tablespoons olive oil over the top, then sprinkle the 1 teaspoons dried Italian seasoning or mixed dried herbs evenly over everything.
5. Slow cook: Put the lid on. Cook on LOW for 4 to 240 minutes
   240:00
   , or on HIGH for about 2 to 2½ hours, until the potatoes are very soft when you poke them with a fork.
6. Stir and taste: Give everything a gentle stir to break up the anchovies. They will melt right into the cooking juices and coat the potatoes and peas in a rich, savory sauce. Taste it and add a tiny pinch of salt and black pepper if you like — but remember, anchovies are already pretty salty on their own!
7. Serve: Spoon the potatoes, peas, and anchovies into warm bowls. Make sure to scoop up some of the tasty broth from the bottom of the pot too. Eat it while it’s hot and steamy!

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