Slow Cooker Mediterranean Chicken Stew
This slow cooker stew combines tender chicken, vegetables, herbs, and olives in a tomato-based broth. It’s rich in flavor but light and healthy — perfect for a cozy dinner or meal prep. The slow cooking allows all the ingredients to meld beautifully, making it deeply flavorful with minimal effort.
Time
Prep Time: 20 minutes
Cook Time (Slow Cooker): 6–8 hours on LOW or 3–4 hours on HIGH
Total Time: About 6.5 to 8.5 hours
Servings:6
Ingredients
2 lbs (900g) boneless, skinless chicken thighs (or breasts, but thighs stay juicier)
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
2 medium carrots, sliced
1 large red bell pepper, diced
1 medium zucchini, diced
1 can (14 oz / 400g) diced tomatoes
1 cup low-sodium chicken broth
1 can (15 oz / 425g) chickpeas, drained and rinsed
1/2 cup kalamata olives, pitted and halved
2 tsp dried oregano
1 tsp dried thyme
1 tsp paprika (sweet, not smoked, to keep it Mediterranean)
2 bay leaves
Salt and pepper, to taste
2 tbsp fresh parsley, chopped
Optional: a squeeze of fresh lemon juice before serving
Instructions
Sear the chicken:
Heat olive oil in a skillet over medium-high. Season chicken with salt and pepper, then sear 2–3 minutes per side until lightly golden. Transfer to the slow cooker.
Add vegetables and seasonings:
To the slow cooker, add onion, garlic, carrots, bell pepper, zucchini, tomatoes, broth, chickpeas, olives, oregano, thyme, paprika, bay leaves, and a pinch of salt and pepper. Stir gently to combine.
Cook:
LOW for 6–8 hours, or HIGH for 3–4 hours, until chicken is tender and fully cooked.
Shred or leave whole:
Once cooked, remove chicken, shred with two forks (if desired), then return to the stew.
Finish and serve:
Remove bay leaves. Taste and adjust seasoning. Add fresh parsley and a squeeze of lemon juice before serving.
Serving Suggestions
Serve with crusty bread, couscous, rice, or orzo pasta.
Add a dollop of Greek yogurt or tzatziki for extra creaminess.
Pair with a fresh green salad for a complete Mediterranean meal.
Notes & Tips
Chicken thighs are preferred for slow cooking since they stay moist.
You can swap chickpeas with white beans if you prefer.
Add spinach or kale in the last 10 minutes for extra greens.
For a deeper flavor, add a splash of red wine before slow cooking.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes! It stores well in the fridge for 4 days or freezer for up to 3 months.
Q: Can I make it vegetarian?
Absolutely — skip the chicken and double the chickpeas or add lentils.
Q: Can I thicken the stew?
Yes — stir in 1–2 tbsp tomato paste or mash a few chickpeas into the broth.
Nutritional Information
Calories: 345
Protein: 32g
Fat: 14g
Carbs: 25g
Fiber: 6g
Sodium: 720mg