Slow Cooker Chickpea, Potato & Vegetable Bake

I have another slow cooked treat for you all! People are really surprised when I say you can cook bakes in the slow cooker – I suppose most people use them for stews and casseroles. However, you can honestly cook most things in the slow cooker! This recipe always goes down a treat with everyone – especially with my little Molly! It’s great for getting your children to eat their daily veg requirements as the slow cooker creates such a wonderful flavour from the most┬ásimple of ingredients. Enjoy!


6 Potatoes thinly sliced

1/2 brocolli

1 carton or can of chickpeas (drained)

2 cans of chopped tomatoes

1 red pepper chopped into strips

2 handfuls of spinach

1/2 onion chopped finely

1 garlic clove chopped finely

1 handful grated cheese

1 tsp paprika

1 tsp mixed herbs

1/2 stock cube


Oil the slow cooker. Chuck in the chopped tomatoes, vegetables (except potatoes), onion, garlic, stock and spices.

Add the thinly sliced potato.

Cook on low for 6-8 hours or high for 4-5 hours.

30 mins before serving add the grated cheese and sprinkle with the mixed herbs!

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