Mediterranean Chicken and Vegetable Stew

Mediterranean Chicken and Vegetable Stew

A nourishing slow cooker Mediterranean stew featuring tender chicken thighs, chickpeas, and vibrant vegetables, proving that convenience cooking doesn't mean sacrificing nutrition or flavor.

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Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6 servings

Course: Dinner, Main Dish, Slow Cooker

Cuisine: Healthy, Mediterranean

Calories: 285

Ingredients Equipment Method Notes

Ingredients

Protein Base

2 pounds boneless, skinless chicken thighs or substitute with turkey breast for leaner option
1 cup dried chickpeas soaked overnight, or 2 cans low-sodium chickpeas, drained

Vegetable Medley

2 large sweet potatoes cubed into 1-inch pieces
1 medium eggplant diced
2 bell peppers red and yellow, sliced
1 large onion diced
4 cloves garlic minced

Flavor Enhancers

1 can (14.5 oz) diced tomatoes no sugar added
2 cups low-sodium chicken broth vegetable broth for vegetarian version
2 tablespoons extra virgin olive oil
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
sea salt to taste
black pepper to taste

Fresh Finishing Touches

1/4 cup fresh parsley chopped
2 tablespoons fresh lemon juice
1/4 cup kalamata olives pitted and halved

Equipment

6-quart Slow Cooker
Cutting Board
Sharp Knife
Mixing Bowl
Measuring Cups

Method

Season the chicken thighs generously with salt, pepper, and half of the oregano. This foundational seasoning creates a flavor base that penetrates the meat during the long cooking process, ensuring every bite is perfectly seasoned.
Layer the sweet potatoes at the bottom of your crockpot, followed by the eggplant and bell peppers. This strategic layering ensures that denser vegetables receive maximum heat exposure while preventing overcooking of delicate ingredients.
Scatter the diced onion and minced garlic throughout the vegetable layers. These aromatics will release their essential oils slowly, creating a fragrant foundation that enhances the overall dish complexity.
Combine the chicken broth, diced tomatoes, olive oil, and remaining spices (basil, smoked paprika, cinnamon, and remaining oregano) in a bowl. Pour this mixture over the vegetables, ensuring even distribution. The liquid should barely cover the ingredients, allowing for proper steam circulation.
Nestle the seasoned chicken thighs on top of the vegetables. If using dried chickpeas, add them now. This positioning allows the chicken juices to drip down, flavoring the entire dish while keeping the protein moist.
Cover and cook on low for 6-7 hours or high for 3-4 hours. Resist the urge to lift the lid frequently, as this releases valuable steam and extends cooking time by approximately 15-20 minutes per peek.
During the last 30 minutes, add canned chickpeas (if using), olives, and adjust seasoning. Stir in fresh lemon juice and parsley just before serving to maintain their bright, fresh flavors.

Notes

For best results, don't fill the crockpot beyond 2/3 capacity. The slow cooking process retains up to 95% of water-soluble vitamins compared to traditional cooking methods. For meal prep, store in airtight containers for up to 4 days refrigerated or 3 months frozen. Add a splash of broth when reheating to restore moisture.