Mediterranean Slow Cooker Stew

Mediterranean Slow Cooker Stew

This Mediterranean Slow Cooker Stew is a soul-soothing, hands-off meal bursting with wholesome vegetables, tender protein, aromatic herbs, and rich olive oil. Inspired by rustic stews from Southern Europe and the Middle East, it features a medley of tomatoes, zucchini, chickpeas, and potatoes gently cooked in a garlicky, herbed broth. Whether you choose to include chicken, beef, or keep it vegetarian, this dish brings satisfying flavor with very little effort.

Perfect for meal prep, weeknight dinners, or slow Sunday cooking, it’s a warm bowl of Mediterranean comfort in every spoonful.

Time Required

Ingredients (Serves 6)

Base Ingredients:

2 tbsp extra virgin olive oil

1 large onion, chopped

4 garlic cloves, minced

2 medium carrots, sliced

2 medium potatoes, cubed

1 red bell pepper, chopped

1 (15 oz) can chickpeas, drained and rinsed

1 (14 oz) can crushed tomatoes

2 tbsp tomato paste

3 cups vegetable or chicken broth

Salt & black pepper, to taste

Mediterranean Flavorings:

1 tsp dried oregano

1 tsp dried thyme

½ tsp smoked paprika (optional)

½ tsp ground cumin

1 bay leaf

½ tsp chili flakes (optional, for a spicy kick)

1 tbsp lemon juice (added at end)

2 tbsp chopped fresh parsley or basil (garnish)

Optional Proteins:

1 lb boneless skinless chicken thighs or beef stew meat
(Add raw at beginning of cooking. No need to sear unless desired.)

Instructions

Step 1: Prep and Layer Ingredients

In your slow cooker, add olive oil, chopped onions, garlic, carrots, and potatoes.

Top with bell pepper, and chickpeas.

Pour in crushed tomatoes, tomato paste, and broth.

Stir in oregano, thyme, paprika, cumin, bay leaf, salt, and pepper.

(If using chicken or beef) nestle it into the stew at this point.

Step 2: Slow Cook

Cover and cook:

Low for 7–8 hours

High for 4–5 hours

Check toward the end: potatoes and carrots should be tender, and any meat should shred easily.

Step 3: Finish and Serve

Stir in lemon juice just before serving for brightness.

Taste and adjust salt and pepper.

Garnish with fresh parsley or basil.

Tips for Best Results

Use waxy potatoes (like Yukon Gold) to avoid mushiness.

Add greens like spinach or kale in the last 30 minutes for a boost.

Want it thicker? Mash a few chickpeas or potatoes before serving.

Use a liner or spray the slow cooker insert for easier cleanup.

Toast some bread or serve with orzo, couscous, or rice to soak up the broth.

Variations

Vegetarian Version: Skip the meat; it’s hearty enough without it.

Seafood Option: Stir in shrimp or white fish during the last 15–20 minutes.

Beefy Mediterranean Stew: Use beef stew meat and add a splash of red wine with the broth.

Low-carb: Skip potatoes and add more zucchini, eggplant, or cauliflower.

Add olives or capers for briny Mediterranean depth.

Herb swap: Try rosemary, marjoram, or za’atar instead of oregano/thyme.

FAQ

Q: Can I prep this the night before?
A: Yes! Add everything to the slow cooker insert, refrigerate overnight, then start it in the morning.

Q: Can I freeze this stew?
A: Absolutely. Let cool fully, then freeze in airtight containers for up to 3 months.

Q: Can I make it in an Instant Pot?
A: Yes. Use the “Sauté” function to cook aromatics, then pressure cook for 25–30 minutes on high (natural release).

Q: Is this stew gluten-free?
A: Yes—just make sure your broth and spices are gluten-free.

Nutrition Info (Per Serving, Approximate)

Conclusion

This Mediterranean Slow Cooker Stew is a nourishing, adaptable dish that celebrates the rich, wholesome flavors of the Mediterranean region with the ease of slow cooking. It’s cozy, colorful, and full of good-for-you ingredients like olive oil, legumes, and vegetables—perfect for a hearty weeknight dinner or slow-cooked weekend meal.