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.
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.
Serve the Greek Baker’s Pot in bowls with salad and some crusty bread. It’s the perfect comfort food hug!
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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
- 350 g dried chickpeas or 400 g can of chickpeas
- 1 tbsp 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 tsp mixed herbs oregano, thyme, basil
- 400 g can of tomatoes
- 225 g potatoes chopped into 2 cm chunks
- 1 tsp sugar
- 70 ml vegetable stock
- salt & pepper
- 100 g mixed olives and Greek feta
- 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