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.

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.

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.

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.

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.

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 tomatoes and chickpeas

• Add the canned or fresh tomatoes, chickpeas, stock and herbs to the vegetables.
• Season with salt and pepper

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

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.

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.

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 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

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

More chickpea casserole recipes

• Harissa Lamb Stew with chickpeas and kale from Gingey Bites
• Moroccan Chickpea and Aubergine Casserole from Planet Veggie
• Spicy Lemon Chickpea Casserole from Fuss Free Flavours

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

Print Recipe Pin Recipe BookmarkSaved!

Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

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 (⅓ 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

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