11 Simple Mediterranean Slow Cooker Dinners Ready When You Are
Nothing beats coming home to the amazing smell of a Mediterranean dinner that’s been cooking all day. These slow cooker recipes bring the fresh flavors of the Mediterranean to your table with minimal effort.
Each recipe combines healthy ingredients like olive oil, fresh herbs, and plenty of vegetables to create satisfying meals your whole family will love.
01. Hearty Chicken and Chickpea Slow Cooker Soup
Rich bone-in chicken thighs create incredible flavor in this protein-packed soup. The chickpeas add fiber and make this a complete meal in one bowl.
Ingredients: 2 pounds bone-in chicken thighs, 1 cup dried chickpeas, 1 large onion (diced), 3 carrots (sliced), 3 celery stalks (chopped), 4 garlic cloves (minced), 2 bay leaves, 1 teaspoon dried oregano, salt and pepper to taste, 6 cups water.
How To Make Hearty Chicken and Chickpea Slow Cooker Soup
1. Add dried chickpeas to your slow cooker first, followed by diced onion, sliced carrots, and chopped celery. The vegetables will create a flavorful base as they cook down throughout the day.
2. Season chicken thighs generously with salt and pepper, then nestle them on top of the vegetables. Add minced garlic, bay leaves, and oregano for that authentic Mediterranean flavor profile.
3. Pour water over everything until ingredients are covered by about an inch. Cook on low for 8 hours until chicken is falling off the bone and chickpeas are perfectly tender.
4. Remove chicken thighs carefully and shred the meat, discarding skin and bones. Stir shredded chicken back into the soup and season with additional salt and pepper to taste before serving hot.
02. Mediterranean Chicken and White Bean Stew
Aromatic herbs transform simple ingredients into a restaurant-quality stew. Fresh spinach adds color and nutrients to this satisfying one-pot meal.
Ingredients: 2 pounds boneless chicken thighs, 2 cans white beans (drained), 1 can diced tomatoes, 4 cups chicken broth, 1 large onion (chopped), 3 garlic cloves (minced), 2 teaspoons dried thyme, 1 teaspoon oregano, 1 teaspoon smoked paprika, 4 cups fresh spinach, salt and pepper.
How To Make Mediterranean Chicken and White Bean Stew
1. Layer chopped onion and minced garlic in your slow cooker, then add chicken thighs seasoned with salt and pepper. The onions will caramelize slightly as they cook, adding sweetness to the stew.
2. Pour in diced tomatoes with their juice, chicken broth, and drained white beans. Sprinkle thyme, oregano, and smoked paprika over everything for that distinctive Mediterranean taste.
3. Cook on low for 6 hours until chicken shreds easily with a fork. Remove chicken and shred into bite-sized pieces using two forks.
4. Return shredded chicken to the slow cooker and stir in fresh spinach during the last 10 minutes of cooking. The spinach will wilt perfectly and add beautiful color to your finished stew.
03. Slow Cooker Chicken Orzo with Olives and Tomatoes
Whole wheat orzo cooks perfectly in this one-pot Mediterranean dinner. Kalamata olives and fresh lemon juice brighten every bite with authentic Greek flavors.
Ingredients: 1.5 pounds chicken breast, 1.5 cups whole wheat orzo, 1 can diced tomatoes, 1/2 cup kalamata olives (pitted), 3 cups chicken broth, 1 medium onion (diced), 3 garlic cloves (minced), 1 teaspoon dried oregano, 1/4 cup fresh lemon juice, 2 tablespoons olive oil, salt and pepper.
How To Make Slow Cooker Chicken Orzo with Olives and Tomatoes
1. Place chicken breasts in the slow cooker and season generously with salt, pepper, and oregano. Add diced onion and minced garlic around the chicken for maximum flavor development.
2. Pour diced tomatoes and chicken broth over the chicken, making sure there’s enough liquid to cook the orzo later. Cook on low for 4 hours until chicken is tender and easily shredded.
3. Remove chicken and shred into bite-sized pieces. Add orzo pasta to the liquid in the slow cooker and cook on high for 30 minutes, stirring occasionally to prevent sticking.
4. Stir in shredded chicken, kalamata olives, fresh lemon juice, and olive oil. Cook for an additional 10 minutes until orzo is tender and has absorbed most of the flavorful liquid.
5. Let stand for 5 minutes before serving to allow the orzo to finish absorbing the liquid and the flavors to meld together perfectly.
04. Protein-Packed Quinoa Salad with Feta and Arugula
This warm quinoa salad works as a complete meal or hearty side dish. Roasted red peppers and tangy feta cheese create Mediterranean magic in every forkful.
Ingredients: 2 cups quinoa, 1 can chickpeas (drained), 4 cups vegetable broth, 1 jar roasted red peppers (chopped), 1/2 cup kalamata olives (sliced), 4 cups fresh arugula, 1 cup crumbled feta cheese, 1/4 cup lemon juice, 3 tablespoons olive oil, 2 teaspoons dried oregano, salt and pepper.
How To Make Protein-Packed Quinoa Salad with Feta and Arugula
1. Rinse quinoa thoroughly under cold water until water runs clear, then add to slow cooker with vegetable broth and drained chickpeas. This creates the protein-rich base for your salad.
2. Add chopped roasted red peppers, sliced olives, and oregano to the quinoa mixture. Cook on low for 3 hours until quinoa is fluffy and has absorbed most of the liquid.
3. Remove lid and let quinoa cool for 15 minutes, then fluff with a fork to separate the grains and create the perfect texture for your salad.
4. Stir in fresh arugula and watch it wilt slightly from the warm quinoa. Add crumbled feta cheese, lemon juice, and olive oil, tossing gently to combine.
5. Season with salt and pepper to taste, then serve warm or at room temperature. This salad actually gets better as it sits and the flavors develop together.
05. Classic Chicken and Vegetable Noodle Soup
Whole wheat pasta makes this childhood favorite healthier and more filling. Mediterranean herbs elevate this comfort food to restaurant quality without extra effort.
Ingredients: 1.5 pounds chicken breast, 2 cups whole wheat pasta, 6 cups chicken broth, 3 carrots (sliced), 3 celery stalks (chopped), 1 medium onion (diced), 2 garlic cloves (minced), 1 teaspoon dried thyme, 1 bay leaf, 2 tablespoons olive oil, salt and pepper.
How To Make Classic Chicken and Vegetable Noodle Soup
1. Add chicken breasts to slow cooker with sliced carrots, chopped celery, and diced onion. These vegetables will cook down and create an incredibly flavorful broth base.
2. Pour chicken broth over everything and add minced garlic, thyme, and bay leaf. Cook on low for 5 hours until chicken shreds easily and vegetables are perfectly tender.
3. Remove chicken and shred into bite-sized pieces using two forks. Remove and discard the bay leaf to prevent anyone from accidentally biting into it.
4. Add whole wheat pasta to the slow cooker and cook on high for 20-30 minutes until pasta is tender but not mushy.
5. Stir shredded chicken back into the soup along with olive oil. Season with salt and pepper to taste, then serve immediately while hot and comforting.
06. Rustic Kale and White Bean Stew
Winter vegetables and creamy white beans create the ultimate comfort food. Fresh Parmesan cheese adds richness that makes this simple stew feel special and satisfying.
Ingredients: 3 cans white beans (drained), 6 cups vegetable broth, 1 bunch kale (chopped), 2 carrots (diced), 2 celery stalks (chopped), 1 large onion (diced), 4 garlic cloves (minced), 2 teaspoons dried oregano, 1 teaspoon thyme, 1/2 cup grated Parmesan cheese, 3 tablespoons olive oil.
How To Make Rustic Kale and White Bean Stew
1. Combine diced onion, carrots, and celery in your slow cooker, creating a classic mirepoix base that will add incredible depth to your stew as it cooks slowly.
2. Add drained white beans, minced garlic, oregano, and thyme to the vegetables. Pour vegetable broth over everything until ingredients are well covered.
3. Cook on low for 6 hours until vegetables are tender and flavors have melded beautifully together. The beans will become creamy and help thicken the stew naturally.
4. Stir in chopped kale during the last 30 minutes of cooking, allowing it to wilt and become tender while maintaining its vibrant color and nutritional value.
5. Just before serving, stir in olive oil and grated Parmesan cheese. The cheese will melt slightly and create a rich, savory finish that elevates this simple stew.
07. Italian Bean and Pasta Soup with Herbs
This freezer-friendly version of the classic Italian soup saves time on busy nights. High-quality olive oil makes all the difference in this simple but elegant recipe.
Ingredients: 2 cans white beans (drained), 1 cup small pasta, 6 cups vegetable broth, 1 can diced tomatoes, 1 large onion (chopped), 3 carrots (diced), 3 celery stalks (chopped), 4 garlic cloves (minced), 2 teaspoons Italian seasoning, 1 bay leaf, 1/4 cup extra virgin olive oil, salt and pepper.
How To Make Italian Bean and Pasta Soup with Herbs
1. Layer chopped onion, diced carrots, and celery in your slow cooker, then add drained white beans and minced garlic. These aromatics will create the perfect foundation for your soup.
2. Add diced tomatoes with their juice, vegetable broth, Italian seasoning, and bay leaf. Cook on low for 6 hours until vegetables are completely tender and flavors have developed.
3. Remove bay leaf and add small pasta to the soup. Cook on high for 20-25 minutes, stirring occasionally to prevent pasta from sticking to the bottom.
4. Once pasta is tender, remove from heat and stir in high-quality extra virgin olive oil. The fruity olive oil will transform this simple soup into something truly special.
5. Season generously with salt and pepper, then serve with crusty bread and additional olive oil for drizzling. This soup tastes even better the next day.
08. Vegetable-Packed Mediterranean Stew
This vegan-friendly stew showcases the best of Mediterranean vegetables and legumes. A final drizzle of olive oil brings all the flavors together beautifully.
Ingredients: 2 cans chickpeas (drained), 1 eggplant (cubed), 2 zucchini (sliced), 1 can diced tomatoes, 1 red bell pepper (chopped), 1 large onion (diced), 4 garlic cloves (minced), 2 cups kale (chopped), 3 cups vegetable broth, 2 teaspoons oregano, 1 teaspoon thyme, 1/4 cup olive oil.
How To Make Vegetable-Packed Mediterranean Stew
1. Start by layering diced onion and chopped bell pepper in your slow cooker, then add cubed eggplant and sliced zucchini. These vegetables will release their natural juices as they cook.
2. Add drained chickpeas, diced tomatoes with juice, and minced garlic to the vegetables. Sprinkle oregano and thyme over everything for authentic Mediterranean flavor.
3. Pour vegetable broth over the mixture and cook on low for 5 hours until eggplant is tender and all vegetables have melded together into a rich stew.
4. Stir in chopped kale during the final 20 minutes of cooking, allowing it to wilt and add beautiful color to your finished stew.
5. Just before serving, drizzle with good quality olive oil and season with salt and pepper. The olive oil adds richness and helps marry all the Mediterranean flavors together perfectly.
09. Turkey Sausage and Kale Winter Stew
Lean turkey sausage provides protein while winter vegetables add heartiness to this satisfying stew. Perfect for meal prep or feeding a hungry family on cold nights.
Ingredients: 1 pound turkey sausage (sliced), 4 cups kale (chopped), 3 large potatoes (cubed), 3 carrots (sliced), 1 large onion (diced), 4 cups chicken broth, 2 garlic cloves (minced), 1 teaspoon thyme, 1 teaspoon oregano, 2 tablespoons olive oil, salt and pepper.
How To Make Turkey Sausage and Kale Winter Stew
1. Brown sliced turkey sausage in a skillet over medium heat until golden, then transfer to your slow cooker. This extra step adds incredible depth of flavor to the finished stew.
2. Add cubed potatoes, sliced carrots, and diced onion to the slow cooker with the sausage. These hearty vegetables will make this stew filling and satisfying.
3. Pour chicken broth over everything and add minced garlic, thyme, and oregano. Cook on low for 6 hours until potatoes are fork-tender and vegetables are perfectly cooked.
4. Stir in chopped kale during the last 30 minutes of cooking. The kale will wilt beautifully and add nutrients and color to your winter stew.
5. Finish with olive oil and season with salt and pepper to taste. This stew keeps well in the refrigerator and makes excellent leftovers for busy weeknights.
10. Tuscan-Style Chicken and Bean Stew
This load-and-go recipe delivers authentic Tuscan flavors with minimal effort. Serve with crusty bread and a glass of red wine for the complete Italian experience.
Ingredients: 2 pounds chicken thighs, 2 cans cannellini beans (drained), 1 can diced tomatoes, 3 cups chicken broth, 1 large onion (chopped), 3 garlic cloves (minced), 2 carrots (sliced), 2 celery stalks (chopped), 2 teaspoons Italian seasoning, 1 bay leaf, 3 tablespoons olive oil, salt and pepper.
How To Make Tuscan-Style Chicken and Bean Stew
1. Season chicken thighs with salt, pepper, and Italian seasoning, then place in slow cooker with chopped onion and minced garlic surrounding the meat for maximum flavor infusion.
2. Add sliced carrots, chopped celery, and drained cannellini beans to create the classic Tuscan base. Pour in diced tomatoes and chicken broth to cover everything.
3. Add bay leaf and cook on low for 6 hours until chicken is falling apart tender and vegetables are perfectly cooked through.
4. Remove chicken and shred into bite-sized pieces, discarding skin and bones. Remove bay leaf and stir shredded chicken back into the stew.
5. Drizzle with olive oil just before serving and season with additional salt and pepper if needed. This stew pairs beautifully with crusty Italian bread for sopping up the delicious broth.
11. Spicy Turkey and Kale Minestrone Soup
Adjust the heat level with your choice of mild or hot Italian sausage. This vegetable-packed soup becomes a complete meal when served with warm, crusty bread.
Ingredients: 1 pound Italian turkey sausage, 2 cups kale (chopped), 1 can diced tomatoes, 1 can kidney beans (drained), 6 cups chicken broth, 1 cup small pasta, 1 onion (diced), 2 carrots (diced), 2 celery stalks (chopped), 3 garlic cloves (minced), 2 teaspoons Italian seasoning, red pepper flakes to taste.
How To Make Spicy Turkey and Kale Minestrone Soup
1. Brown turkey sausage in a skillet, breaking it into small pieces as it cooks. Transfer cooked sausage to slow cooker along with diced onion, carrots, and celery.
2. Add diced tomatoes, drained kidney beans, minced garlic, and Italian seasoning to the slow cooker. Pour chicken broth over everything and stir to combine all ingredients.
3. Cook on low for 5 hours until vegetables are tender and flavors have developed beautifully. Add red pepper flakes during this time if you want extra heat.
4. Add small pasta and chopped kale to the soup, then cook on high for 20-25 minutes until pasta is tender and kale is wilted perfectly.
5. Taste and adjust seasoning with salt, pepper, and additional red pepper flakes if desired. Serve hot with crusty bread for the ultimate comfort food experience.
Final Thoughts
These Mediterranean slow cooker recipes prove that healthy eating doesn’t have to be complicated or time-consuming. Each dish brings authentic flavors to your dinner table with minimal prep work.
Set your slow cooker in the morning and come home to incredible aromas and satisfying meals that your whole family will request again and again.
