Crock Pot Mediterranean Chicken Stew 

Crock Pot Mediterranean Chicken Stew. A cozy, sun-soaked meal that brings together tender chicken, garlic, tomatoes, and herbs for the ultimate comfort in a bowl. Cooked low and slow, the chicken turns juicy while the broth becomes rich and flavorful with every hour. It’s wholesome, hearty, and full of those bright Mediterranean notes we all love. Serve it with crusty bread or rice to soak up that delicious sauce.

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The first time I made this stew, the kitchen smelled like a little café by the sea. The mix of herbs, olive oil, and simmering tomatoes filled the air, and I knew it was something special. It’s a simple dish with bold flavor, easy to make, and perfect for busy days when you still want something that feels warm and homemade.

Why You’ll Love This Recipe

This Mediterranean chicken stew will win you over with its warmth and ease.

Effortless cooking: Everything goes into the Crock Pot, letting time do the work while flavors deepen beautifully.

Nourishing ingredients: Packed with lean chicken, tender vegetables, and heart-healthy olive oil.

Rich, vibrant taste: Tomatoes, garlic, and herbs bring a fresh, sunny flavor to every spoonful.

Perfect for meal prep: Tastes even better the next day and freezes beautifully.

Balanced and hearty: Feels light yet filling, great for any season.

Family favorite: Even picky eaters love the cozy, comforting mix of flavors.

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Ingredients

For the Stew:

• 1½ lbs boneless, skinless chicken thighs or breasts, cut into chunks
  
• 1 large onion, chopped
  
• 3 garlic cloves, minced
  
• 2 bell peppers, sliced (any color)
  
• 2 medium carrots, diced
  
• 1 medium zucchini, sliced
  
• 1 can (14 oz) crushed tomatoes
  
• 1 cup low-sodium chicken broth
  
• 2 tablespoons tomato paste
  
• 2 tablespoons olive oil
  
• 1 teaspoon dried oregano
  
• 1 teaspoon dried basil
  
• ½ teaspoon smoked paprika
  
• ¼ teaspoon crushed red pepper flakes (optional)
  
• Salt and black pepper to taste
  
• ½ cup pitted Kalamata olives
  
• 2 tablespoons chopped fresh parsley
  
• Juice of half a lemon
  

Optional Add-ins:

• Chickpeas for extra protein
  
• Baby spinach for added greens
  
• A handful of cherry tomatoes for sweetness
  
• Feta cheese for garnish
  

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Step-by-Step Instructions

1. Prep the Ingredients

Start by chopping the vegetables and cutting the chicken into bite-sized pieces. This makes cooking and serving easier later. Mince the garlic finely so it melts into the sauce while cooking, giving it that perfect Mediterranean aroma.

2. Build the Flavor Base

In the Crock Pot, add olive oil, onion, garlic, and all your vegetables. Then layer the chicken pieces on top. Pour in crushed tomatoes, tomato paste, chicken broth, oregano, basil, paprika, and red pepper flakes. Season with salt and black pepper. Give it a gentle stir to mix everything evenly.

3. Cook It Low and Slow

Cover and cook on Low for 6–7 hours or High for 3–4 hours. The Crock Pot will do all the magic, allowing the chicken to soak up the herbs and sauce while the veggies turn tender and flavorful.

4. Add Final Touches

Once done, stir in the olives, parsley, and lemon juice. Taste and adjust seasoning if needed. The olives bring that classic Mediterranean saltiness, while the lemon adds a fresh finish that lifts every bite.

5. Serve and Enjoy

Serve the stew warm with rice, couscous, or crusty bread to soak up the sauce. Each bowl feels like a wholesome, cozy hug filled with bright and balanced flavors.

Tips & Variations

• Extra flavor: Sear the chicken before adding it to the Crock Pot for a deeper taste.
  
• Thicker stew: Mix in a spoonful of tomato paste near the end or mash a few vegetables to thicken naturally.
  
• Add grains: Stir in cooked quinoa or orzo for a heartier meal.
  
• Vegetarian twist: Skip the chicken and add chickpeas, lentils, or white beans instead.
  
• Make ahead: Store leftovers in an airtight container for up to 4 days or freeze for up to 2 months.
  

Serving Suggestions

This Mediterranean Chicken Stew pairs perfectly with simple sides. Try it with warm pita, fluffy rice, or even mashed potatoes. The savory sauce tastes incredible when soaked up by bread or grains. For a lighter option, serve it over cauliflower rice or alongside a green salad.

When I serve this for dinner, I like adding a small bowl of Greek yogurt or tzatziki on the side. The cool, creamy bite balances the stew’s rich tomato base beautifully. A sprinkle of feta or crumbled goat cheese also adds that final Mediterranean touch that ties everything together.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes! Both work well. Thighs stay juicier, but breasts will also turn tender if cooked on low.

Can I make this on the stovetop?

Absolutely. Sauté the ingredients first, then simmer for about 45 minutes until everything is tender and flavorful.

How do I thicken the stew if it’s too runny?

You can remove the lid near the end of cooking or stir in a slurry of cornstarch and water to thicken the broth slightly.

Can I freeze the leftovers?

Yes, it freezes beautifully. Let it cool, then portion it out into freezer-safe containers for easy future meals.

What vegetables work best?

Any mix of bell peppers, zucchini, carrots, or eggplant works great. You can adjust based on what’s fresh or in season.

How do I make it dairy-free?

The recipe is naturally dairy-free, but skip any cheese toppings if you’re avoiding dairy completely.

Final Thoughts

Crock Pot Mediterranean Chicken Stew is everything I love in a meal: comforting, colorful, and bursting with real flavor. It’s one of those dishes that makes the house smell incredible while cooking and rewards you with a bowl full of goodness at the end of the day.

What I like most about it is how simple ingredients create something that tastes restaurant-worthy. Each spoonful carries warmth from the slow-cooked tomatoes, the depth of herbs, and that lovely brightness from lemon and olives. It’s an easy dinner that brings a touch of the Mediterranean right to your table, no matter the season.