Slow cooker Greek chicken stew is perfect to make for a Sunday dinner and eat throughout the week. It’s packed with veggies, flavor, and is naturally gluten free. (Paleo and non-dairy friends feel free to leave out the feta). Before you say goodbye to your slow cooker for the season make sure you go make this!
As the winter comes to the close I need to bust out one more soup recipe, don’t worry this one is a winner! Herby, creamy, salty, just delicious. This Greek chicken stew is made in the slower cooker for your convenience. I love the set it and forget it method and I’m sad that soup season is coming to an end. If you’re not an olive can you can definitely leave those out and if you’re vegetarian sub chickpeas for the chicken, omit feta if vegan. Throw in some capers if you’re feeling fancy. Don’t forget the parsley though, that really completes the dish.
Slow Cooker Greek Chicken Stew
Ingredients
- 32 oz chicken broth
- 28 oz can diced tomatoes
- 1½ lbs chicken thighs
- 1 lemon juiced
- 1 head cauliflower chopped
- 6 carrots chopped
- 1 red onion peeled and chopped
- 4 cloves garlic peeled and diced
- 2 bay leaves
- 1 tsp dried thyme
- 1 cup feta
- 1 cup Kalamata olives
- ¼ cup chopped parsley
Instructions
- Measure and place all ingredients except feta, olives, and parsley in slow cooker.
- Cook on low for 8-10 hours or high for 4-6 hours.
- Turn off heat, remove cover, and stir in feta, olives, and parsley.
- Serve warm.
How often do you use your slow cooker?? I’ll admit I should really be using mine weekly for easy healthy meals. Do you prefer a creamy soup or a chunky stew??
Don’t forget to tag me @dietitianjess on instagram if you make this Greek slow cooker chicken stew or one of my other recipes!
