Greek Crockpot Stew
Dive into the warm, comforting flavors of the Mediterranean with this Greek Crockpot Stew, a slow-cooked masterpiece that's perfect for busy weeknights or cozy gatherings. Packed with tender chicken thighs or a vegetarian-friendly mix of chickpeas and tofu, this hearty stew brims with vibrant vegetables like zucchini, carrots, and red bell peppers, simmered in a richly spiced broth infused with oregano, cinnamon, and cumin. Kalamata olives add a savory burst of tang, while optional crumbled feta and fresh parsley bring the perfect finishing touch. Best of all, this one-pot wonder utilizes the ease of a crockpot, making prep a breeze and cooking hassle-free. Nutritious, flavorful, and incredibly versatile, this authentic Greek-inspired recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs (optional for vegetarian version, substitute with more chickpeas or tofu)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 2 large carrots, peeled and sliced into rounds
- 1 large red bell pepper, diced
- 2 medium zucchini, diced
- 400 grams canned chickpeas, drained and rinsed
- 400 grams canned diced tomatoes
- 3 cups low-sodium chicken or vegetable broth
- 2 teaspoons dry oregano
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground cumin
- 1 piece bay leaf
- 0.5 cups kalamata olives, pitted and sliced
- 0.5 cups crumbled feta cheese (optional for garnish)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Heat 2 tablespoons of olive oil in a skillet over medium heat. If using chicken thighs, sear them on both sides until golden, about 3 minutes per side. Transfer the seared chicken to the crockpot.
In the same skillet, sauté the diced onion and minced garlic until softened, about 3-4 minutes. Add the sautéed mixture to the crockpot.
To the crockpot, add the carrots, red bell pepper, zucchini, chickpeas, canned diced tomatoes, and chicken or vegetable broth.
Stir in the dry oregano, ground cinnamon, ground cumin, salt, black pepper, and the bay leaf. Mix everything well to combine.
Cover the crockpot with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken (if using) is tender and the vegetables are cooked through.
Thirty minutes before the cooking time is complete, stir in the sliced kalamata olives and adjust the seasoning with additional salt and pepper if needed.
Before serving, discard the bay leaf. If you are using chicken thighs, shred the chicken into bite-sized pieces with a fork and stir it back into the stew.
Ladle the Greek Crockpot Stew into bowls and garnish with crumbled feta cheese (if using) and chopped fresh parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1078 mg | 47% | |
| Total Carbohydrate | 26.1 g | 9% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 8.5 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 204 mg | 16% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 911 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
