Chicken and Potato Stew
Prep time
Cook time
Total time
Slow cooking is easy and energy efficient with a thermal cooker. Whip up this homey chicken and potato stew in a tangy sauce with minimal hassle in under 30 minutes on a stovetop. The resulting chicken is tender and juicy and makes a wonderful comforting meal.
Recipe type: Thermal cooker recipe
Cuisine: Chinese
Serves: 4
  • 600 gm chicken (mid-joint wings, drumlets or bone-in-thighs)
  • 3 medium potatoes - peeled and cut into small pieces
  • 1 cup frozen mixed vegetables (thawed)
  • 2 small tomatoes - cut into wedges
  • 2 medium red onions - chopped into small chunks
  • 5 garlic cloves - chopped
  • 2 tbsp potato starch (or sub with plain flour)
  • 2 tbsp cooking oil
  • 1 cup water (divided)
  • 2 tbsp worcestershire sauce
  • 2 tbsp light sauce
  • 1 tbsp oyster sauce
  1. Wash, drain and pat dry the chicken as much as possible. This is to minimize oil splatters when frying and also to prevent the chicken from steaming up. Lightly season with salt and black pepper. Set aside while you prepare the rest of the ingredients.
  2. Heat up oil in the inner pot. Swirl the oil around so that it coats the entire surface of the bottom. Add chicken and saute for 5 minutes on medium-low heat. Remove from pot and transfer to a plate.
  3. If too little oil is left, reduce heat and warm up another teaspoon of oil. Add onions and cook till the onions are translucent and soft. Then add garlic and cook for about 30 seconds, stirring continuously.
  4. Mix potato starch with ½ cup of water in a small bowl and add into the pot. Stir to loosen any brown bits from the bottom of the pot. Add chicken, potatoes, tomatoes, seasoning and remaining water. Stir, cover lid and bring to a boil.
  5. Once it starts boiling, add the mixed vegetables and cook for 10 more minutes on lowish heat. Turn off heat and carefully transfer the inner pot into the vacuum insulated outer container. Leave it inside for 1 to 2 hours.
  6. Taste and season with salt if required. Garnish with coriander and serve with steamed rice.
Cooking Notes
1. The cook time is for the cooking time on a stovetop. Thermal cooker cooking time is 1 - 2 hours.
Recipe by Souper Diaries at