Slow Cooker Vegetarian Greek Baker's Pot

A traditional Greek casserole made with chickpeas adapted for the slow cooker.
Course Main Course
Cuisine Greek
Keyword chickpeas, feta, slow cooker, tomatoes, vegetarian
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6
Calories 208kcal
Author Janice Pattie


  • 350 g chickpeas
  • 1 tbsp olive oil
  • 2 onions peeled and sliced
  • 2 garlic cloves peeled and crushed
  • 4 celery sticks sliced
  • 1 red pepper cored, seeded and chopped
  • 1 tsp mixed herbs oregano, thyme, basil
  • 1 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


  • 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 cook for a few minutes more.
  • Put the vegetables into the slow cooker and add the chickpeas, tomatoes, stock, potatoes and herbs.
  • Season with salt & pepper
  • Cook on Low for 8 hours or on High for 6 hours
  • Add the olives and feta cheese before serving


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


Calories: 208kcal | Carbohydrates: 27g | Protein: 9g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 245mg | Potassium: 437mg | Fiber: 6g | Sugar: 6g | Vitamin A: 745IU | Vitamin C: 33.4mg | Calcium: 132mg | Iron: 3.2mg