How to Make Traditional South African Potjiekos in a Crock Pot

Potjiekos translates directly to "small pot food" but there isn't a thing about this flavor filled stew that is small. Mixed vegetables, chicken, and bacon simmer together for endless hours leaving you with the most divine meal to ever grace your taste buds. The best part about it? You really can't go wrong with making it as wild or as tame as you would like it.

Traditionally, potjiekos, is made all day long in cast iron pot hanging over an outdoor fire. But we have decided to make this recipe for the busy day-to-day lives that finds us craving for something wholesome and delicious without the ability to braai (especially for those who rent, don't have a yard, or perhaps live in a place like Juneau where it rains or snows about 230 days a year).

Cozy bowl of Potjiekos with a nice cup of Rooibos tea.

Marrying into a South African family has bestowed the joys of having a braai on the beach in Loreto with boerewors (farmers sausage), chakalaka, and pap. The pleasure of learning how to make vetkoek, some too-good-to-be true vleispasteitjies (I know the secret ingredient that makes them perfect), melkkos - the cozy milk "stew" that is absolutely not my thing but something my husband loves, and some homemade cape influenced somosas. As time goes on, I plan to provide all these recipes and more.

Affiliate disclosure: As an Amazon Associate, we may earn commissions from qualifying purchases from Amazon.com.

What You Need to Make Potjiekos at Home in a Crock Pot

• 4 to 6 chicken thighs

• Half a pack of bacon

• 2 table spoons of olive oil

• Garlic powder (or 1 clove of diced garlic)

• Mrs. Balls Chutney - All you need to know on Chutney

• Half of a medium onion (any color but I mostly use yellow

• 4 small to medium yellow gold potatoes

• 2 head of broccoli

• 1 cup disc cut carrots (this can be optional or interchangeable as most of the recipes veggies are)

• 2 to 3 cups sliced fresh mushrooms

• 2 cups Italian cut green beans

• 1 cup of sweet green peas

• 1 cup of corn

• 2 cups of Lipton Onion Recipe Soup Mix

• 2 - 3 tablespoons of sour cream

"All crock pots are slow cookers but not all slow cookers are crock pots" - or so the saying goes. This is a tasty recipe that is easy-peasy to make! Most of this recipe is highly adjustable so feel free to experiment and make your own spin, but I will say, the chutney is crucial. We use a 4 quart Crock Pot and I think it is a little small for our 2 person family. However, I am always trying to have leftovers for work lunches and dinners. The amount of "servings" this makes in the 4 quart crock pot is about 5 - 6 individual large portion meals in total.

How to Make Traditional South African Potjiekos in a Crock Pot

Step 1: Add a little olive oil to the bottom of your crock pot (just enough to coat it)

Step 2: Place thawed or fresh chicken thighs along the bottom

Step 3: Take raw bacon, cut it with kitchen scissors and sprinkle it to cover the entire top of the chicken

Step 4: Take the sliced onion and sprinkle it over the bacon layer

Step 5: Now liberally chunk chutney all over, I like making a nice coating over everything

Step 6: Turn the crock pot on high and leave it for 2 hours

Step 7: Now give everything in the pot a good stirring

Step 8: This is important - from now on Do Not Stir - Stirring will affect the flavor

Step 9: Layer the potatoes on top and wait 10 minutes

Step 10: Layer the carrots (lately our carrots were recalled and the new stuff was frozen and you could taste it, so I have been skipping the carrots) and wait 10 minutes

Step 11: Layer the broccoli cut into small florets and wait 10 minutes

Step 12: Layer the peas / green beans and wait 10 minutes

Step 13: Layer the mushrooms and wait 10 minutes

Step 14: Layer the corn and wait 10 minutes

Step 15: Add the onion soup mix

Step 16: You can leave it on high for another 2 hours or turn it on low for 4.

Step 17: Add the sour cream and stir 10 minutes before serving

Oil first, then chicken thighs layered evenly. Bacon, onions, and chutney.

You can also allow it all to sit all day long for a richer and deeper flavor, this recipe is on fast mode. we have had it on the quick 5 hour mode but have also let it simmer on low for a nice long 8 hour day.

Italian cut green beans have proven the favorite over other types, fresh is best but these are great frozen too.

This recipe can also be made on the stove and just tailor the steps and change the temperatures. Plus, on the stove top it will need to be watched and checked on more often.

The Kitchen Witch Says

Get ready to find your new favorite dish with this South African delicacy! Hopefully, this is an easy and delicious way to get a taste of traditional South African potjiekos made in a crock pot. This Kitchen Witch says everyone will be coming back for seconds, yourself included.