27 Must-Try Mediterranean Diet Crockpot Recipes for Healthy Comfort Food

If you want, you can combine all of the materials and take pride in the end product. When making your meal, add these items: beans, lentils, and tomatoes with olive oil and spices. Also add seafood, a variety of vegetables, and chicken or lean meat in moderation.

Although the process of making complex flavors that develop over a long simmer can be difficult, the crockpot is doing the slow and patient work for me. Here are 27 recipes to use on repeat with practical tips to help you during the crazy week.

1) White Bean Stew

Creamy beans, tomatoes, and rosemary are a classic trio that tastes like it simmered all afternoon, because it did. For advance preparation, you can use dried beans that have been soaked. If you want to use them straight away, you can use canned cannellini beans.

2) Turkey Meatballs

Turkey meatballs stay tender in the slow cooker, especially with a sauce that’s not too thick. Combine the ground turkey with the grated onion, garlic, and parsley, plus a little whole-grain breadcrumbs, and mix with the crushed tomatoes.

Allow the sauce to deepen in flavor and the meatballs to cook completely before serving. Serve over whole wheat, farro, or zucchini noodle pasta.

3) Greek Chicken and Potatoes

This incorporates the Greek trifecta of lemon, garlic and oregano with no stove supervision required. The recipe includes chicken thighs (bone in), quartered potatoes, ample lemon juice and chicken broth.

Finish with additional lemon zest. The drippings will flavor and soften the potatoes. Add a simple salad with cucumbers and tomatoes to elevate the meal.

4) Tomato Basil Marinara

A good marinara makes the rest of your week easier. Sauté onion and garlic in a bit of olive oil, then add crushed tomatoes and basil and cook until the flavors are rounded.

Blend at the end for a smoother sauce. Portion and freeze it for meals like meatballs, pasta nights, and shakshuka.

5) Shakshuka-Style Sauce

Prepare the sauce in a slow cooker and add eggs at the end for a brunch-for-dinner situation. Combine tomatoes, bell peppers, onion, garlic and the spices cumin and paprika.

Stir your food and let it cook all the way so it thickens. When you crack the eggs, cover the pan so they can cook to your liking. You can also eat this with some whole grain bread and a chopped cucumber salad.

6) Chicken and Artichokes

Artichokes have a more delicate flavor that goes nicely with lemon and chicken. Cook the chicken with the drained jarred artichoke hearts, some garlic, oregano, and broth, and then finish with lemon zest.

It may seem like this dish has a long cooking time, but it actually has a bright flavor. This goes well with roasted potatoes and a barley salad.

7) Eggplant and Chickpea Stew

This stew will be almost creamy due to the crockpot making the eggplant silky, even though it has no dairy in it. Combine the eggplant, onion, chickpeas, garlic, crushed tomatoes, and oregano and cook it.

Let it cook long enough for the eggplant to dissolve into the sauce. Adding a spoonful of olive oil at the end enhances the richness and taste of the dish. This stew is great with brown rice or a whole grain pita toast.

8) Balsamic Chicken

The subtle sweetness of the balsamic vinegar balances nicely with the saltiness of the olives. Along with the chicken, you will use sliced or crushed tomatoes, garlic, and oregano seasoning, a splash of balsamic vinegar, and top with fresh basil.

The sauce may be thin, but it’s packed with flavor and is great for drizzling over grains. If you like a bit of spice, feel free to add red pepper flakes.

9) Chicken Cacciatore

Cacciatore is a classic slow cooker recipe for a reason. The prep is simple, and the slow cooker does the long cooking. Use chicken thighs, bell pepper, onion, mushrooms, garlic, and crushed tomatoes.

You can also choose to add a bit of wine to the mix. More than a few herbs and a handful of oil will create a light yet flavorful dish. This can be served with polenta or some whole grain pasta.

10) Ratatouille

Ratatouille is best slow cooked because the eggplant and zucchini absolutely thrive in that environment. Diced eggplant, zucchini, bell pepper, onion, and garlic, along with some thyme and tomatoes, are going to be perfect for this.

Once it has cooked down to a soft, jam-like consistency, it can be enjoyed in multiple ways. You can have it on its own with a nice piece of crusty bread, or have it as a side with some fish or chicken. It’s even great in an omelet for leftovers!

11) Lentil Soup

Lentils maintain their structure nicely in the crockpot so you get a soup that is hearty but also light. Start by cooking some lentils (green or brown), fried onion, shredded carrots, sliced celery, and crushed garlic.

Finally, mix in diced tomatoes, vegetable broth, and spinach. The juice of one lemon enhances the taste of the stew. To get that Mediterranean taste, drizzle some olive oil on top.

12) Chickpea Vegetable Stew

This dish has North African flavors, which are also part of Mediterranean cuisine. For sweetness, add some dried apricots and use warm spices like cumin, cinnamon, and paprika along with chickpeas, carrots, onions, and tomatoes.

The long cooking time softens the sharpness of the spices. You may prefer it like that, or you may want to have it over some whole grains with a spoon of plain yogurt.

13) Tuscan Chicken

You might think that this dish is from a small restaurant, but it is simple enough to prepare on a weekday. Gather some white beans, garlic, rosemary, broth, and chicken breast or thighs.

If you want to keep the green color, add some kale. To avoid it being too rich, just a small amount of lemon juice or vinegar will do. If your plan allows it, grated Parmesan goes especially well with it.

14) Stuffed Peppers

Slow-cooker stuffed peppers are surprisingly reliable, and quinoa makes a nice, nutty base. If you would like, you can add feta cheese while you are stuffing the peppers with chickpeas, cooked quinoa, diced tomatoes, and parsley.

Spread some tomato sauce and bake the peppers until soft. They also make a good lunch for the next day as they heat up really well.

15) Minestrone Soup

Since minestrone is flexible, it is a good chance to use whatever vegetables you have lying around. Add beans, carrots, celery, onion, zucchini, tomatoes, and a parmesan rind if you have one.

Then, at the very end, you can add some small pasta so you don’t overcook them, and put a little bit of pesto on each bowl. After sitting overnight in the fridge, it’ll be even better.

16) Lemon Salmon

With some care and planning, yes, salmon will be doable in a slow cooker. Put the salmon in a foil packet. Add dill, capers, lemon slices, and olive oil.

Cook on low until just done. Then the foil will help with the mess and things won’t dry out. It can be served with green beans and potatoes, or with a grain salad.

17) Shrimp Tomato Stew

Because the shrimp cook very quickly, it is better to start the sauce cooking slowly and add the shrimp right at the end. For the first step, place the tomatoes, garlic, onion, paprika, and a little white wine or broth, and cook them together.

Once the mixture has been made, put in the shrimp and stir until it turns pink. You can top it with a little parsley and slice of lemon. Whole wheat couscous is a nice addition to the meal, as is some crusty bread for dipping.

18) Chicken Souvlaki Bowls

This souvlaki bowl adapts the flavor of souvlaki into a slow-cooker protein that’s bowl-and-wrap friendly. Shred the chicken after cooking it with broth, then lemon juice, garlic, and oregano until the chicken shreds easily.

It’s good over brown rice with cucumber and tomato and a dollop of tzatziki. It’s also nice in a pita with some onions and herbs.

19) Moroccan Chicken

Preserved lemons are unlike ordinary lemons and have a distinctive sharp salty flavor with a zesty citrus essence. When you’re cooking, slice and add preserved lemons toward the end of the cooking time.

The dish keeps its light quality and also becomes more aromatic. Pair it with couscous and some roasted carrots.

20) Farro Risotto

After cooking, farro has great texture and works wonderfully for a straightforward, less-fussy risotto-type dish. Just combine the farro, mushrooms, onions, garlic, vegetable broth, and thyme and cook until everything is tender.

For additional creaminess, a drizzle of olive oil or some grated Parmesan would work great. Pair this with a simple arugula salad with lemon vinaigrette.

21) Black-Eyed Peas

Dried peas are usually seen as the least appealing ingredient, but here they blend beautifully with the Mediterranean tastes of tomato, olive oil, and greens.

Once the peas are creamy and tender, add some chopped onion and garlic, tomatoes, and bay leaves. For freshness, add chard or spinach at the end. A splash of red wine vinegar nicely brightens the pot.

22) Split Pea Soup

Split peas require hardly any work as they naturally have a creamy texture. In a broth, cook the peas with some onions, carrots, celery, garlic, and thyme, then let them simmer until soft and thick.

A little black pepper and olive oil add Mediterranean flavor and a nice finishing touch. Parsley is optional as a finishing touch.

23) Eggplant Caponata

Caponata is an eggplant relish from Sicily, Italy. Caponata has a really unique sweet and sour taste. If you want to make it sweeter, you could add honey or some raisins.

The relish can be served warm or at room temperature, and goes great with grilled chicken or fish. It can even be used as a spread on toast.

24) Vegetable Barley Soup

Barley adds a lovely chew and heartiness to vegetable soup. Add the barley to the soup and keep cooking until the little grains are tender.

To brighten the flavor of the vegetables, an end splash of lemon juice is great. This is an simple one to batch-cook for lunches.

25) Harissa Chickpeas

The Harissa sauce won’t be too overpowering after slow cooking. It will be blended and integrated. Add the chickpeas, tomatoes, garlic, cumin, harissa, and sliced bell peppers, then bring everything to a simmer.

For heat control, it is better to start low. You can serve this with couscous or put it in a wrap with some greens and yogurt.

26) Chicken Lentil Stew

This stew is protein-rich and filling, thanks to the chicken and lentils. It takes on a Mediterranean essence because of its specific seasoning and strong citrus notes.

Prepare the chicken, lentils, broth, carrots, garlic, onion, and cumin until everything is tender. Chicken can be shredded after cooking, then check whether extra salt is needed and add lemon juice. A side salad goes nicely with this dish.

27) Pearled Couscous

Pearled couscous cooks up plump and satisfying, and is an excellent base for vegetables. Broth, tomatoes, zucchini, garlic, and herbs should be cooked with the couscous and served when it’s tender (not mushy).

Mix in more chopped parsley and a squeeze of lemon just before serving. This is especially good with chickpeas as a main dish or paired with fish or chicken as a side.

Crockpot Kit I Reach for on Mediterranean Nights

The kit that transforms your slow cooker into a Mediterranean weeknight wonder. Affiliate links: your purchase supports HomeViable through a small commission at no additional cost to you.

• FE FUN ELEMENTS Slow Cooker Carrier: Insulated bag that carries the crockpot to potlucks, family dinners, and Sunday gatherings without slopping marinara across the back seat.
• Cooler Kitchen Bamboo Cutting Board Set: For chopping eggplant for ratatouille, hollowing peppers for stuffing, slicing chicken thighs for souvlaki bowls, and every mise en place the crockpot waits patiently for.
• HONGBAKE Nonstick Baking Sheet: For the foil packet of lemon salmon, the broil-the-top finish on stuffed peppers, and roasting a side of potatoes or carrots while the crockpot does the heavy work.