When I need a dish that’s as comforting as it is flavorful, I turn to Slow Cooker Greek Octopus. The octopus becomes buttery-soft as it cooks low and slow, soaking in the tangy red wine and fragrant oregano. You’ll love how the cinnamon adds a subtle, warm touch to the sauce.

Make it your own by pairing it with chargrilled fennel and zucchini or a squeeze of fresh lemon. It’s easy to make ahead, too, making it a stress-free option for hosting or weeknight meals. You’ll be going back for seconds, trust me!

Jump to Recipe Print Recipe

Recipe Ingredients

• 1 kg (2 lb 4 oz) of baby octopus, cleaned
• 500 ml (17 fl oz or 2 cups) of light red wine
• 2 garlic cloves, finely chopped
• 3 tbsp of red wine vinegar
• 2 tbsp of extra virgin olive oil
• 1 tbsp of dried oregano
• 1 fresh or dried bay leaf
• 1 cinnamon stick
• 2 tomatoes, halved, coarsely grated, skins discarded
• 1 pinch of raw sugar
• Crusty bread, sliced chili, chargrilled fennel and zucchini (courgettes), lemon wedges, and chopped parsley, for serving

How To Make Slow Cooker Greek Octopus

1. Prepare the Octopus: Start by placing the cleaned baby octopus, red wine, and garlic into a large saucepan and bring it to a boil over medium heat. Let it bubble for about eight minutes to ensure the alcohol evaporates fully.
2. Transfer to Slow Cooker: Carefully move the octopus mixture into your slow cooker, then add the red wine vinegar, olive oil, dried oregano, bay leaf, cinnamon stick, grated tomatoes, and a pinch of raw sugar.
3. Season the Dish: Sprinkle with salt and pepper to your taste, making sure to stir the mixture gently but thoroughly to evenly distribute the ingredients.
4. Cook Until Tender: Cover the slow cooker with its lid and set it to low heat. Allow the octopus to cook for three hours or until it becomes tender and easy to pierce with a fork.
5. Check and Adjust: Taste the liquid in the slow cooker and adjust the seasoning with more salt or pepper if needed. Remove the cinnamon stick and bay leaf before serving.
6. Serve and Enjoy: Plate the tender octopus with crusty bread, chargrilled fennel and zucchini, sliced chili, lemon wedges, and chopped parsley for a flavorful Mediterranean meal.

Recipe Tips

• Choose the Right Octopus Size: Smaller baby octopus is ideal for this recipe because it becomes tender faster and absorbs flavors better during slow cooking.
• Boost Flavor with Fresh Herbs: Add fresh oregano or parsley at the end of cooking for a bright, fresh flavor that complements the warm spices.
• Make It Spicy: Add a pinch of crushed red pepper flakes to the sauce if you enjoy a spicy kick in your Mediterranean dishes.
• Thicken the Sauce: If you prefer a thicker sauce, simmer the liquid on the stovetop for 5-10 minutes after removing the octopus.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Fish, Young Coconut and Sweet Potato Curry
• Slow Cooker Creamy Smoked Haddock Kedgeree
• Slow Cooker Sustainable Fish Pie