Slow Cooker Greek Baker’s Pot

Slow Cooker Greek Baker’s Pot is a really simple and totally delicious vegetarian recipe. It’s an ideal recipe for an everyday easy dinner and it is perfect for all the family.

Bowl of Vegetarian Slow Cooker Greek Baker's Pot

What is Greek Baker’s Pot?

The recipe is based on an old Greek country dish eaten during Lent when meat was not permitted.  Many families didn’t have an oven so they sent their casserole to the local baker to be cooked overnight in the heat remaining in the baker’s oven.

What ingredients are in the Greek Baker’s Pot?

  • Use dried chickpeas (garbanzos) soaked overnight or for a faster Greek Baker’s Pot use canned chickpeas
  • Red or yellow onions and garlic add a savoury flavour
  • Potatoes absorb all the delicious flavours of the sauce
  • Sweet red pepper or bell pepper
  • Celery (optional)
  • Fresh or canned tomatoes
  • Greek Feta Cheese – a brined curd cheese made from sheep’s milk
  • Mixed fresh herbs e.g. oregano, thyme and basil
  • Black Olives or a mixture of black & green olives.
Plate of Vegetarian Greek Baker's Pot with olives, tomatoes and lemons

How to make Slow Cooker Greek Baker’s Pot

A traditional Greek Baker’s Pot has slices of potato baked as a ‘lid’ on top of the chickpeas and vegetables.

To make the recipe in the slow cooker I chop the potatoes into chunks and cook them along with the other vegetables. They soak up all the lovely tomato juices and taste so good.

Cooked Chickpeas
Chickpeas

Soak the chickpeas

If you are using dried chickpeas cover them with water the night before you want to make the Greek Baker’s Pot. In the morning drain the water away.

If you are using canned chickpeas then simply drain the water from the can and add at the appropriate point in the recipe.

Fry the onions fpr Greel Baler's {pt

Saute the onions

Slice and gently saute the onions in olive oil. I always saute onions before cooking in a recipe in my slow cooker because it takes away the sharp and bitter taste of raw onion.

onions, potatoes and red pepper in slow cooker for greek baker's pot

Add the potatoes, garlic, celery and peppers

  • Deseed and chop the sweet red pepper and cut the potatoes into large chunks.
  • Slice the celery (if using) and crush the garlic.
  • Add these to the pan and saute with the onions for about 3-4 minutes.

Can I peel the potatoes?

I don’t peel the potatoes because it helps them to hold together better in the slow cooker . I also like the taste of potato skin and most of the nutrients in potatoes are just under the skin.

You can peel the potatoes if you want to but leave them in larger pieces or they will disintegrate.

Add canned tomatoes and chickpeas to Greek Baker's Pot Recipe

Add tomatoes and chickpeas

  • Add the canned or fresh tomatoes, chickpeas, stock and herbs to the vegetables.
  • Season with salt and pepper
Slow Cooker Greek Baker's Pot ready to cook in Slow Cooker

Cook in the Slow Cooker

Stir the ingredients together gently. Put on the lid and cook as follows:

For dried chickpeas (soaked overnight)

Cook for 8 hours on low or 6 hours on High

For canned chickpeas

Cook for 6 hours on low or 4 hours on High

Plate of Green Baker's Pot with feta and olives

Add Feta and Olives before serving

Cut the Greek Feta cheese into small cubes and add these and the black olives to the dish just before serving.

Garnish with some fresh parsley.

What else can I add to the Slow Cooker Greek Baker’s Pot?

There are lots of different vegetables you can add to this recipe, here are a few suggestions:

  • Sundried tomatoes
  • Courgettes (Zucchini)
  • Aubergines (Eggplant)
  • Broad Beans (Fava Beans)
  • Spinach leaves (add at the end of cooking)

Can I freeze Greek Baker’s Pot?

Yes you can freeze the cooked dish before adding the olives, feta and parsley. Defrost in a covered container in the fridge for best results.

Close up of olive and red pepper in Greek Baker's Pot Recipe

Serving suggestion 

Serve the Greek Baker’s Pot in bowls with salad and some crusty bread.   It’s the perfect comfort food hug!

More Slow Cooker One-Pot Recipes

Slow Cooker Baked Beans with Chorizo
Slow Cooker Baked Beans with Chorizo is a hearty dish of beans with spicy sausage and a rich tomato sauce. The smoked paprika chorizo sausage adds a wonderful flavour that is absorbed into the beans as they cook. It's perfect to serve with some crusty bread to mop up the sauce or as a side dish for barbeque or other grilled meats.
Check out this recipe
Slow Cooker Baked Beans with Chorizo in bowl with sour cream
Slow Cooker Chorizo, Potato and Runner One Pot
The perfect recipe to use a glut of runner beans from the garden, full of flavour and super easy to make in the slow cooker. 
Check out this recipe
All the delicious flavours of chorizo combined with summer vegetables from the garden or allotment: Slow Cooker Chorizo, Potato & Runner Bean Recipe
Slow Cooker Moussaka
Slow Cooker Moussaka is a classic Greek layered lamb and aubergine (eggplant) dish made easy in your Slow Cooker.
Check out this recipe
Slow Cooker Moussaka with Greek Salad.
Enjoy a forkfull of Slow Cooker Greek Baker's Pot

More chickpea casserole recipes

Bowl of Slow Cooker Greek Baker's Pot
Bowl of Slow Cooker Greek Baker's Pot with olives and tomatoes

Slow Cooker Vegetarian Greek Baker’s Pot

Janice Pattie
A traditional Greek casserole made with chickpeas adapted for the slow cooker.
5 from 6 votes
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine Greek
Servings 6
Calories 208 kcal

Ingredients

  • 350 grams (2 cups) dried chickpeas or 400 g (14 oz) can of chickpeas
  • 1 tablespoon olive oil
  • 2 onions peeled and sliced
  • 2 garlic cloves peeled and crushed
  • 4 celery sticks sliced (optional)
  • 1 red pepper cored, seeded and chopped
  • 1 teaspoon mixed herbs oregano, thyme, basil
  • 400 grams (14 oz) can of tomatoes
  • 225 grams (1 cups) potatoes chopped into 2 cm (½in) chunks
  • 1 teaspoon sugar
  • 70 millilitres ( cups) vegetable stock
  • salt & pepper
  • 100 grams (½ cups) mixed olives and Greek feta

Instructions
 

  • If using dried chickpeas, then soak the chickpeas in water overnight
  • In the morning, heat the oil in a saute pan, large frying pan or if you have a Sear and Stew Slow Cooker with a metal bowl, you can use it direct on the heat.
  • Fry the onions over a medium heat for a few minutes, add the garlic, celery and red pepper and potoatoes and cook for a few minutes more.
  • Put the vegetables into the slow cooker and add the chickpeas, tomatoes, stock, and herbs.
  • Season with salt & pepper

If using dried chickpeas

  • Cook on Low for 8 hours or on High for 6 hours

If using canned chickpeas

  • Cook on Low for 6 hours or on High for 4 hours
  • Add the olives and diced feta cheese before serving

Video

Notes

I had a few sun dried tomatoes left over in the fridge so added those too.

Nutrition

Calories: 208kcalCarbohydrates: 27gProtein: 9gFat: 7gSaturated Fat: 3gCholesterol: 14mgSodium: 245mgPotassium: 437mgFiber: 6gSugar: 6gVitamin A: 745IUVitamin C: 33.4mgCalcium: 132mgIron: 3.2mg
Don’t Miss My Latest RecipesCLICK TO SUBSCRIBE NOW to join my newsletter list & receive a FREE ‘How To Adapt Recipes For Your Slow Cooker’ printable!
Cook Blog Share

29 Comments

    1. Really? I adore olives, but then I’m not so keen on Fanny’s aspic! You can add whatever you want to this dish, or not! That’s its beauty.

  1. What a delicious meal Janice, I think the addition of the feta, olives and sundried tomatoes makes it really special. Love the flavours in the dish and the pots baking in the bakers oven in the evening is a lovely tradition.

  2. I love finding new vegetarian recipes for the slow cooker and this looks like a cracking supper idea for a cold and miserable month! I love the fact about people cooking their dinners in the baker’s oven 🙂

  3. I love all the traditions in which the community bakery also served as an oven for families nearby. This adaptation for the slow cooker looks delicious.

    1. Oh that would be great Karen. Only if you have time though, I’m sure there’s a lot for you and your Mum to do. xxx

  4. I do love a simple slow cooker meal with basic store cupboard ingredients. I always have dried chickpeas as a backup and I do find a nicer texture to them. Must add this to my list and break out my slow cooker more this year. Thanks for linking up to #CookBlogShare. Michelle x

    1. Thank you, Michelle. It’s a perfect recipe for the summer holidays, you can go out all day and come home to dinner.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 from 6 votes (2 ratings without comment)