30+ Mediterranean Diet Crockpot Recipes

The Mediterranean diet has long been celebrated as one of the healthiest eating patterns in the world. Rooted in the traditional cuisines of countries bordering the Mediterranean Sea, this approach to eating emphasizes whole foods, fresh vegetables, lean proteins, legumes, whole grains, and healthy fats, particularly extra virgin olive oil. Research has consistently shown that following a Mediterranean diet can reduce the risk of cardiovascular disease, support healthy blood pressure and cholesterol levels, lower the risk of metabolic syndrome, and even slow cognitive decline as we age.

What makes the Mediterranean diet particularly appealing is that it is not a restrictive diet but rather a sustainable lifestyle. It encourages the enjoyment of flavorful, satisfying meals made with nutrient-dense ingredients. When you combine these principles with the convenience of slow cooking, you create the perfect solution for busy modern life. The crockpot allows you to prepare wholesome, home-cooked Mediterranean meals with minimal hands-on time, letting the slow-cooking process develop deep, complex flavors that are characteristic of traditional Mediterranean cuisine.

This collection of over 30 Mediterranean crockpot recipes will guide you through a variety of dishes, from hearty chicken and lamb preparations to vegetarian stews, seafood delights, and flavorful side dishes. Each recipe is designed to bring the taste of the Mediterranean to your table while fitting seamlessly into your schedule.

Heart-Healthy Chicken Crockpot Recipes

Chicken is a cornerstone of Mediterranean cooking, providing lean protein that becomes incredibly tender and flavorful when slow-cooked. These recipes showcase chicken prepared with classic Mediterranean ingredients like olives, tomatoes, herbs, and citrus.

1. Slow Cooker Mediterranean Chicken

This quintessential Mediterranean dish features tender chicken thighs cooked with briny Kalamata olives, sweet roasted red peppers, and aromatic herbs. The combination creates a deeply flavorful sauce that pairs beautifully with rice, couscous, or crusty bread.

Ingredients:

• 1 tablespoon olive oil
• 2 pounds boneless, skinless chicken thighs
• 1 sweet onion, sliced thin
• 3 garlic cloves, minced
• 1 cup roasted red peppers, chopped
• 1 cup Kalamata olives
• ½ cup chicken broth
• 1 tablespoon capers (optional)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1 lemon (juice for serving)

Instructions: Heat the olive oil in a sauté pan over medium-high heat. Season the chicken thighs with salt and pepper on both sides. Once the oil is hot and shimmering, add the chicken and brown on both sides, about three to four minutes per side. Remove the chicken and set aside. Add the onions and garlic to the pan and cook for four to five minutes until tender. Transfer the chicken, onions, garlic, and all remaining ingredients except the lemon juice to the slow cooker. Cook on low for four hours or until the chicken is fork-tender. Season with additional salt and pepper as needed. Serve with a generous squeeze of fresh lemon juice over the top.

 

Cooking Time: 4 hours on low
Servings: 6

2. Slow Cooker Greek Chicken with Tzatziki

This Greek-inspired dish features chicken breasts richly seasoned with Mediterranean herbs and olive oil, slow-cooked to perfection, then served with fresh vegetables, feta cheese, and creamy tzatziki sauce in warm pita bread or over a bed of greens.

Ingredients:

• 4 boneless, skinless chicken breasts (8 ounces each)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup low-sodium chicken broth

For Serving:

• Warm pita bread or naan
• Tzatziki sauce
• Kalamata olives
• Diced tomatoes
• Diced cucumber
• Crumbled feta cheese
• Shredded lettuce

Instructions: In a small bowl, combine the olive oil, lemon juice, oregano, basil, garlic powder, onion powder, salt, and pepper to form a paste. Place the chicken broth in the bottom of the slow cooker. Arrange the chicken breasts in the slow cooker and smear the herb paste generously over the tops of each piece. Place the lid on the slow cooker and cook on low for seven to nine hours or on high for three to four hours, until the chicken is tender and cooked through. After cooking, use two forks to break the chicken into medium-sized pieces in the slow cooker with the reserved juices. Serve the chicken on warm pita or naan with tzatziki sauce, olives, tomatoes, cucumber, feta cheese, and lettuce.

Cooking Time: 7-9 hours on low or 3-4 hours on high
Servings: 4-6

3. Slow Cooker Chicken Cacciatore

Chicken cacciatore, meaning “hunter-style” chicken in Italian, is a rustic and satisfying dish that combines chicken with a rich tomato-based sauce, bell peppers, mushrooms, and aromatic herbs. This slow cooker version makes it easy to enjoy this classic Italian comfort food any night of the week.

Ingredients:

• 1 tablespoon extra virgin olive oil plus 2 teaspoons, divided
• 2 pounds boneless, skinless chicken breasts or thighs
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon balsamic vinegar plus ½ teaspoon, divided
• 1 can (28 ounces) crushed tomatoes
• 1 medium green bell pepper, chopped
• 8 ounces sliced baby bella (cremini) mushrooms
• 2 teaspoons Italian seasoning

Instructions: Lightly coat a large slow cooker with nonstick spray. Heat one tablespoon of olive oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken in a single layer. Cook on the first side for three to four minutes until browned, moving the chicken as little as possible to get a nice sear. Flip and brown on the other side for about two additional minutes. Transfer the chicken to the slow cooker. Reduce the skillet heat to medium and carefully wipe out the skillet with a paper towel. Add the remaining two teaspoons of olive oil. Once the oil is hot, add the onion and cook until beginning to soften, about three minutes. Add the garlic and one tablespoon of balsamic vinegar. Cook for one minute until the garlic is fragrant and the vinegar has reduced. Transfer the onion mixture to the slow cooker along with any pan drippings. Top the chicken with the crushed tomatoes, green bell pepper, mushrooms, and Italian seasoning. If using chicken breasts, cover and cook on high for one and a half to two and a half hours or on low for four to five hours. If using chicken thighs, cook for three to four hours on high or five to six hours on low. Remove the chicken from the slow cooker as soon as it reaches 165 degrees Fahrenheit. If desired, chop or shred the chicken. For the best sauce, uncover the slow cooker and let cook on high for one hour to allow the sauce to thicken and the flavors to develop further. Just before serving, stir in the remaining half teaspoon of balsamic vinegar. Taste and season with additional salt and pepper as desired. Return the chopped or shredded chicken to the sauce and toss to combine. Serve hot over pasta, rice, polenta, or vegetable noodles with a generous spoonful of sauce and a sprinkle of fresh parsley and Parmesan cheese.

Cooking Time: 1.5-2.5 hours on high or 4-5 hours on low (chicken breasts); 3-4 hours on high or 5-6 hours on low (chicken thighs)
Servings: 6

4. Crock Pot Moroccan Chicken

This fragrant and exotic dish brings the warm spices of Morocco to your table. With chickpeas, bell peppers, golden raisins, and a blend of cumin, cinnamon, and paprika, this recipe offers a perfect balance of savory and slightly sweet flavors.

 

Ingredients:

 

• 2 pounds boneless, skinless chicken thighs, cut into chunks
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 2 bell peppers (any color), chopped
• 1 medium onion, chopped
• ⅓ cup golden raisins
• 2 tablespoons tomato paste
• ¼ cup water
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• ¾ teaspoon salt
• 2 tablespoons almond butter or peanut butter
• Fresh cilantro for garnish
• Cooked rice, quinoa, or couscous for serving

 

Instructions: In the bottom of a four to six-quart slow cooker, stir together the chickpeas, diced tomatoes, bell peppers, onion, golden raisins, tomato paste, water, cumin, cinnamon, paprika, and salt until well combined. Scatter the chicken pieces over the top of the vegetable mixture. Cover and cook until the chicken is tender and cooked through, about six to eight hours on low or two to three hours on high. Once the chicken is cooked, stir in the almond butter or peanut butter until fully incorporated into the sauce. Serve the Moroccan chicken over rice, quinoa, or couscous, garnished with fresh cilantro.

 

Cooking Time: 6-8 hours on low or 2-3 hours on high
Servings: 6

 

5. Slow Cooker Parmesan Herb Chicken and Orzo

This comforting one-pot meal combines tender chicken with buttery orzo pasta, mushrooms, and a generous amount of melted Parmesan cheese. The herbs and garlic infuse the dish with classic Italian flavors.

 

Ingredients:

 

• 4 boneless, skinless chicken breasts or 4-6 boneless, skinless chicken thighs
• 3 teaspoons Italian seasoning, divided
• 3 cups low-sodium chicken broth
• 1½ cups orzo pasta
• 4 tablespoons butter, melted
• 1 cup sliced mushrooms
• 1 medium white or yellow onion, finely chopped
• 2 teaspoons minced garlic
• 1 teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• ½ cup shaved or finely shredded Parmesan cheese
• Freshly cracked black pepper and fresh herbs (such as thyme or parsley) for garnish

 

Instructions: Season the chicken with a bit of the Italian seasoning, salt, and pepper on both sides. Cook in a large nonstick skillet on the stove over medium-high heat for one to two minutes on each side until browned on the outside. Transfer the browned chicken to a greased slow cooker. Add the chicken broth, melted butter, mushrooms, onions, garlic, remaining Italian seasoning, salt, and pepper to the slow cooker. Cover and cook on high for one to two hours or on low for three to four hours. Stir in the orzo pasta, cover, and cook for another thirty to forty-five minutes on high until the orzo is tender. Uncover and use a fork to pull the chicken out of the slow cooker. Stir the contents of the slow cooker, then return the chicken to the slow cooker on top of the orzo mixture. Sprinkle the Parmesan cheese over the chicken. Cover and cook until the cheese is melted, about five to ten minutes. Serve with fresh herbs and cracked black pepper if desired.

 

Cooking Time: 1-2 hours on high or 3-4 hours on low, plus 30-45 minutes for orzo
Servings: 4

 

6. Slow Cooker Balsamic Chicken

This simple yet elegant dish features chicken breasts cooked in a tangy and slightly sweet balsamic tomato sauce with onions, garlic, and Italian herbs. It is perfect served over pasta or with a side of roasted vegetables.

 

Ingredients:

 

• 2 tablespoons olive oil
• 4 boneless, skinless chicken breast halves
• Salt and ground black pepper to taste
• 1 onion, thinly sliced
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• ½ teaspoon dried thyme
• ½ cup balsamic vinegar
• 2 cans (14.5 ounces each) crushed tomatoes

 

Instructions: Drizzle the olive oil into the bottom of the slow cooker. Place the chicken breasts on top of the oil and season each breast generously with salt and pepper. Top the chicken breasts with the sliced onion, minced garlic, oregano, basil, rosemary, and thyme. Drizzle the balsamic vinegar over the seasoned chicken and pour the crushed tomatoes on top. Cook in the slow cooker set to high until the chicken is no longer pink in the center and the juices run clear, about four hours. Serve the chicken with the sauce spooned over the top, accompanied by pasta, rice, or a green salad.

 

Cooking Time: 4 hours on high
Servings: 4

 

7. Slow Cooker Lemon Herb Chicken

Bright, fresh, and aromatic, this lemon herb chicken is infused with garlic, oregano, and plenty of lemon juice. It is a light yet satisfying dish that pairs wonderfully with roasted potatoes or a simple Greek salad.

 

Ingredients:

 

• 2 pounds boneless, skinless chicken breasts or thighs
• 4 cloves garlic, minced
• ¼ cup fresh lemon juice
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup chicken broth
• Lemon slices for garnish
• Fresh parsley for garnish

 

Instructions: Place the chicken in the slow cooker. In a small bowl, whisk together the garlic, lemon juice, olive oil, oregano, thyme, salt, and pepper. Pour the mixture over the chicken, then add the chicken broth. Toss to coat the chicken evenly. Cover and cook on low for five to six hours or on high for two and a half to three hours, until the chicken is tender and cooked through. Serve the chicken with the pan juices spooned over the top, garnished with lemon slices and fresh parsley.

 

Cooking Time: 5-6 hours on low or 2.5-3 hours on high
Servings: 6

 

8. Slow Cooker Chicken with Artichokes and Sun-Dried Tomatoes

This sophisticated dish combines tender chicken thighs with marinated artichoke hearts, sun-dried tomatoes, and a splash of white wine. The result is a rich, flavorful meal that tastes like it came from a fine dining restaurant.

 

Ingredients:

 

• 2 pounds boneless, skinless chicken thighs
• 1 jar (12 ounces) marinated artichoke hearts, drained and chopped
• ½ cup sun-dried tomatoes in oil, drained and chopped
• 1 medium onion, diced
• 4 cloves garlic, minced
• ½ cup dry white wine
• ½ cup chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

 

Instructions: Place the chicken thighs in the slow cooker. Add the artichoke hearts, sun-dried tomatoes, onion, and garlic. Pour the white wine and chicken broth over the chicken. Sprinkle with dried basil, oregano, salt, and pepper. Cover and cook on low for six to seven hours or on high for three to four hours, until the chicken is tender. Serve the chicken with the sauce and vegetables spooned over the top, garnished with fresh basil.

 

Cooking Time: 6-7 hours on low or 3-4 hours on high
Servings: 6

 

Wholesome Vegetarian and Vegan Crockpot Recipes

The Mediterranean diet is heavily plant-based, making it naturally suited to vegetarian and vegan lifestyles. These crockpot recipes are packed with vegetables, legumes, and whole grains, delivering both flavor and nutrition.

9. Slow Cooker Ratatouille

This classic French vegetable stew is a celebration of summer produce. Eggplant, zucchini, bell peppers, and tomatoes are slow-cooked with garlic and herbs until tender and flavorful. It can be served as a side dish, over pasta, or with crusty bread.

 

Ingredients:

 

• 1 medium eggplant, cut into 1-inch cubes
• 2 medium zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 can (28 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 3 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh basil for garnish

 

Instructions: Place the eggplant, zucchini, bell peppers, onion, and garlic in the slow cooker. Add the diced tomatoes, tomato paste, olive oil, basil, oregano, thyme, salt, and pepper. Stir to combine. Cover and cook on low for six to seven hours or on high for three to four hours, until the vegetables are tender. Taste and adjust seasoning as needed. Serve warm, garnished with fresh basil.

 

Cooking Time: 6-7 hours on low or 3-4 hours on high
Servings: 8-10

 

10. Slow Cooker Moroccan Chickpea Stew

This hearty vegetarian stew is packed with chickpeas, sweet potatoes, carrots, spinach, and warm Moroccan spices like cumin and coriander. It is both comforting and nutritious, perfect for a meatless Monday or any day of the week.

 

Ingredients:

 

• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 2 medium sweet potatoes, peeled and cubed
• 2 large carrots, peeled and sliced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 2 cups vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper (optional)
• 2 cups fresh spinach
• Fresh cilantro for garnish
• Cooked couscous for serving

 

Instructions: Place the chickpeas, sweet potatoes, carrots, onion, and garlic in the slow cooker. Add the diced tomatoes, vegetable broth, cumin, coriander, paprika, cinnamon, salt, and cayenne pepper. Stir to combine. Cover and cook on low for seven to eight hours or on high for three and a half to four hours, until the vegetables are tender. About fifteen minutes before serving, stir in the fresh spinach and let it wilt. Serve the stew over cooked couscous, garnished with fresh cilantro.

 

Cooking Time: 7-8 hours on low or 3.5-4 hours on high
Servings: 6

 

11. Greek-Style Gigantes Plaki (Baked Giant Beans)

This traditional Greek dish features large white beans (gigantes) slow-cooked in a savory tomato sauce with onions, garlic, and fresh herbs. It is a hearty and satisfying vegetarian main course or side dish.

 

Ingredients:

 

• 1 pound dried gigantes beans (or large lima beans), soaked overnight and drained
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• ¼ cup olive oil
• 1 tablespoon dried dill
• 1 tablespoon dried parsley
• 1 teaspoon sugar
• Salt and pepper to taste
• 3 cups vegetable broth or water
• Fresh dill and parsley for garnish

 

Instructions: Place the soaked and drained beans in the slow cooker. Add the onion, garlic, crushed tomatoes, tomato paste, olive oil, dried dill, dried parsley, sugar, salt, pepper, and vegetable broth. Stir to combine. Cover and cook on low for eight to ten hours or on high for four to five hours, until the beans are tender and the sauce has thickened. Taste and adjust seasoning as needed. Serve warm, garnished with fresh dill and parsley.

 

Cooking Time: 8-10 hours on low or 4-5 hours on high
Servings: 6-8

 

12. Slow Cooker Lentil and Vegetable Soup

This simple yet satisfying soup is a staple in Mediterranean cuisine. Brown or green lentils are cooked with carrots, celery, onions, and spinach in a flavorful vegetable broth, creating a nutritious and comforting meal.

 

Ingredients:

 

• 1½ cups dried brown or green lentils, rinsed
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 2 cups fresh spinach
• Fresh lemon juice for serving

 

Instructions: Place the lentils, carrots, celery, onion, and garlic in the slow cooker. Add the diced tomatoes, vegetable broth, cumin, thyme, bay leaf, salt, and pepper. Stir to combine. Cover and cook on low for seven to eight hours or on high for three and a half to four hours, until the lentils are tender. Remove the bay leaf. About ten minutes before serving, stir in the fresh spinach and let it wilt. Taste and adjust seasoning as needed. Serve the soup with a squeeze of fresh lemon juice over each bowl.

 

Cooking Time: 7-8 hours on low or 3.5-4 hours on high
Servings: 8

 

13. Slow Cooker Stuffed Bell Peppers

These colorful stuffed bell peppers are filled with a mixture of quinoa, black beans, corn, and tomatoes, creating a complete and satisfying vegetarian meal. The peppers become sweet and tender in the slow cooker.

 

Ingredients:

 

• 6 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 can (14.5 ounces) diced tomatoes, drained
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• ½ cup shredded cheese (optional)
• Fresh cilantro for garnish

 

Instructions: In a large bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, onion, garlic, cumin, chili powder, salt, and pepper. Stuff each bell pepper with the quinoa mixture. Pour about half a cup of water into the bottom of the slow cooker. Arrange the stuffed peppers upright in the slow cooker. Cover and cook on low for six to seven hours or on high for three to four hours, until the peppers are tender. If using cheese, sprinkle it over the tops of the peppers during the last fifteen minutes of cooking. Serve the stuffed peppers garnished with fresh cilantro.

 

Cooking Time: 6-7 hours on low or 3-4 hours on high
Servings: 6

 

14. Slow Cooker Artichoke and White Bean Stew

This simple and elegant stew features tender artichoke hearts and creamy cannellini beans in a light tomato and herb sauce. It is a delicate yet satisfying dish that highlights the flavors of the Mediterranean.

 

Ingredients:

 

• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 2 cans (14 ounces each) artichoke hearts, drained and quartered
• 1 can (14.5 ounces) diced tomatoes
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish
• Grated Parmesan cheese for serving (optional)

 

Instructions: Place the cannellini beans, artichoke hearts, diced tomatoes, onion, and garlic in the slow cooker. Add the vegetable broth, olive oil, oregano, basil, salt, and pepper. Stir to combine. Cover and cook on low for six to seven hours or on high for three to four hours. Taste and adjust seasoning as needed. Serve the stew warm, garnished with fresh parsley and grated Parmesan cheese if desired.

 

Cooking Time: 6-7 hours on low or 3-4 hours on high
Servings: 6

 

15. Slow Cooker Mushroom and Barley Risotto

This creamy and comforting risotto is made with pearl barley and mushrooms, requiring minimal stirring thanks to the slow cooker. It is a hearty vegetarian dish that can be enjoyed as a main course or side dish.

 

Ingredients:

 

• 1½ cups pearl barley, rinsed
• 8 ounces cremini or button mushrooms, sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• ½ cup dry white wine (optional)
• 2 tablespoons butter
• 1 teaspoon dried thyme
• Salt and pepper to taste
• ½ cup grated Parmesan cheese (optional)
• Fresh parsley for garnish

 

Instructions: Place the pearl barley, mushrooms, onion, and garlic in the slow cooker. Add the vegetable broth, white wine (if using), butter, thyme, salt, and pepper. Stir to combine. Cover and cook on low for four to five hours or on high for two to three hours, until the barley is tender and creamy. Stir in the Parmesan cheese if using. Taste and adjust seasoning as needed. Serve the risotto warm, garnished with fresh parsley.

 

Cooking Time: 4-5 hours on low or 2-3 hours on high
Servings: 6

 

16. Slow Cooker Spiced Red Lentil and Carrot Soup

This vibrant and flavorful soup features red lentils and carrots cooked with cumin and coriander. Red lentils cook quickly and break down to create a naturally creamy texture, making this soup both nutritious and comforting.

 

Ingredients:

 

• 1½ cups dried red lentils, rinsed
• 3 large carrots, peeled and diced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 6 cups vegetable broth
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

 

Instructions: Place the red lentils, carrots, onion, garlic, and ginger in the slow cooker. Add the vegetable broth, cumin, coriander, turmeric, salt, and pepper. Stir to combine. Cover and cook on low for six to seven hours or on high for three to four hours, until the lentils and carrots are very tender. Use an immersion blender to partially blend the soup for a creamier texture, or leave it chunky. Taste and adjust seasoning as needed. Serve the soup garnished with fresh cilantro and lemon wedges on the side.

 

Cooking Time: 6-7 hours on low or 3-4 hours on high
Servings: 6-8

 

Savory Seafood and Lamb Crockpot Recipes

Seafood is a key component of the Mediterranean diet, and lamb is enjoyed in moderation. The slow cooker can produce tender, flavorful results with both proteins.

17. Slow Cooker Red Clam Sauce

This classic Italian-American sauce is made with canned clams, tomatoes, garlic, and herbs, creating a flavorful sauce to serve over linguine or spaghetti. It is a simple yet impressive dish.

 

Ingredients:

 

• 3 cans (6.5 ounces each) chopped clams, undrained
• 1 can (28 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 1 medium onion, finely chopped
• 6 cloves garlic, minced
• ¼ cup dry white wine (optional)
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon red pepper flakes
• Salt and pepper to taste
• Fresh parsley for garnish
• Cooked linguine for serving

 

Instructions: Place the clams with their juice, crushed tomatoes, tomato paste, onion, garlic, white wine (if using), olive oil, oregano, basil, red pepper flakes, salt, and pepper in the slow cooker. Stir to combine. Cover and cook on low for four to five hours or on high for two to three hours. Taste and adjust seasoning as needed. Serve the clam sauce over cooked linguine, garnished with fresh parsley.

 

Cooking Time: 4-5 hours on low or 2-3 hours on high
Servings: 6

 

18. Slow Cooker Salmon with Lemon and Dill

This delicate and elegant dish features salmon fillets cooked gently in the slow cooker with lemon, dill, and white wine. The result is moist, flavorful salmon that is perfect for a special meal.

 

Ingredients:

 

• 4 salmon fillets (6 ounces each)
• ½ cup dry white wine
• ¼ cup fresh lemon juice
• 2 tablespoons olive oil
• 3 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
• 2 cloves garlic, minced
• Salt and pepper to taste
• Lemon slices for garnish

 

Instructions: Lightly grease the slow cooker with olive oil or line it with parchment paper. Place the salmon fillets in the slow cooker. In a small bowl, whisk together the white wine, lemon juice, olive oil, dill, garlic, salt, and pepper. Pour the mixture over the salmon. Cover and cook on low for one and a half to two hours, until the salmon is cooked through and flakes easily with a fork. Be careful not to overcook. Serve the salmon with the pan juices spooned over the top, garnished with lemon slices.

 

Cooking Time: 1.5-2 hours on low
Servings: 4

 

19. Slow Cooker Shrimp and Artichoke Stew

This light yet satisfying stew combines shrimp, artichoke hearts, tomatoes, and white beans in a flavorful broth. It is a taste of the sea that is both elegant and easy to prepare.

 

Ingredients:

 

• 1 pound large shrimp, peeled and deveined
• 1 can (14 ounces) artichoke hearts, drained and quartered
• 1 can (15 ounces) white beans (cannellini or Great Northern), drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 cups seafood or vegetable broth
• ¼ cup dry white wine (optional)
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

 

Instructions: Place the artichoke hearts, white beans, diced tomatoes, onion, and garlic in the slow cooker. Add the seafood broth, white wine (if using), olive oil, oregano, basil, salt, and pepper. Stir to combine. Cover and cook on low for four to five hours or on high for two to three hours. About fifteen to twenty minutes before serving, add the shrimp to the slow cooker and stir gently. Cover and cook until the shrimp are pink and cooked through. Taste and adjust seasoning as needed. Serve the stew warm, garnished with fresh parsley.

 

Cooking Time: 4-5 hours on low or 2-3 hours on high, plus 15-20 minutes for shrimp
Servings: 6

 

20. Slow Cooker Lamb Shanks with Rosemary and Garlic

This impressive and hearty dish features lamb shanks that become fall-off-the-bone tender in the slow cooker. Cooked with rosemary, garlic, red wine, and root vegetables, it is perfect for a special occasion.

 

Ingredients:

 

• 4 lamb shanks
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 large carrots, peeled and cut into chunks
• 3 celery stalks, cut into chunks
• 6 cloves garlic, minced
• 1 cup dry red wine
• 1 cup beef or lamb broth
• 1 can (14.5 ounces) diced tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
• 2 bay leaves

 

Instructions: Season the lamb shanks generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Brown the lamb shanks on all sides, about two to three minutes per side. Transfer the lamb shanks to the slow cooker. Add the onion, carrots, celery, and garlic to the slow cooker. In a bowl, whisk together the red wine, broth, diced tomatoes, tomato paste, and rosemary. Pour the mixture over the lamb and vegetables. Add the bay leaves. Cover and cook on low for eight to ten hours or on high for four to five hours, until the lamb is very tender and falling off the bone. Remove the bay leaves. Serve the lamb shanks with the vegetables and sauce spooned over the top.

 

Cooking Time: 8-10 hours on low or 4-5 hours on high
Servings: 4

 

21. Greek-Style Lamb and Orzo

This comforting one-pot meal features tender lamb stew meat cooked with orzo pasta, tomatoes, and warm spices like cinnamon and allspice. It is a Greek-inspired dish that is both aromatic and satisfying.

 

Ingredients:

 

• 2 pounds lamb stew meat, cut into 1-inch cubes
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 2 cups beef or lamb broth
• 1½ cups orzo pasta
• 1 teaspoon ground cinnamon
• ½ teaspoon ground allspice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Crumbled feta cheese for serving
• Fresh mint for garnish

 

Instructions: Place the lamb, onion, and garlic in the slow cooker. Add the crushed tomatoes, broth, cinnamon, allspice, oregano, salt, and pepper. Stir to combine. Cover and cook on low for seven to eight hours or on high for three and a half to four hours, until the lamb is tender. About thirty to forty minutes before serving, stir in the orzo pasta. Cover and cook on high until the orzo is tender. Taste and adjust seasoning as needed. Serve the lamb and orzo warm, topped with crumbled feta cheese and fresh mint.

 

Cooking Time: 7-8 hours on low or 3.5-4 hours on high, plus 30-40 minutes for orzo
Servings: 6

 

22. Slow Cooker Spiced Lamb Pitas with Yogurt Sauce

This recipe features tender, spiced lamb shoulder that is slow-cooked until it can be easily shredded. Served in warm pitas with a cool and creamy yogurt sauce, it is a delicious and satisfying meal.

 

Ingredients:

 

• 2 pounds lamb shoulder, trimmed and cut into large chunks
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup beef or lamb broth

 

For the Yogurt Sauce:

 

• 1 cup plain Greek yogurt
• 1 cucumber, grated and squeezed dry
• 2 cloves garlic, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

 

For Serving:

 

• Warm pita bread
• Sliced tomatoes
• Sliced cucumbers
• Shredded lettuce
• Sliced red onion

 

Instructions: Place the lamb, onion, and garlic in the slow cooker. In a small bowl, combine the cumin, coriander, paprika, cinnamon, salt, and pepper. Sprinkle the spice mixture over the lamb and toss to coat. Add the broth. Cover and cook on low for eight to nine hours or on high for four to five hours, until the lamb is very tender and can be easily shredded. While the lamb is cooking, prepare the yogurt sauce by combining the Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper in a bowl. Refrigerate until ready to serve. Once the lamb is cooked, use two forks to shred it in the slow cooker. Serve the shredded lamb in warm pita bread with the yogurt sauce, tomatoes, cucumbers, lettuce, and red onion.

 

Cooking Time: 8-9 hours on low or 4-5 hours on high
Servings: 6-8

 

Comforting Soups and Flavorful Side Dishes

Soups and side dishes are an essential part of Mediterranean meals. The crockpot makes it easy to prepare these flavorful accompaniments that complement any main course.

23. Avgolemono (Greek Lemon Chicken Soup)

This classic Greek soup is both creamy and tangy, made with chicken broth, rice or orzo, eggs, and plenty of fresh lemon juice. It is comforting and refreshing at the same time.

 

Ingredients:

 

• 6 cups chicken broth
• 1 pound boneless, skinless chicken breasts
• ½ cup long-grain white rice or orzo pasta
• 3 large eggs
• ¼ cup fresh lemon juice
• Salt and pepper to taste
• Fresh dill for garnish

 

Instructions: Place the chicken broth and chicken breasts in the slow cooker. Cover and cook on low for four to five hours or on high for two to three hours, until the chicken is cooked through. Remove the chicken from the slow cooker and shred it with two forks. Set aside. Add the rice or orzo to the slow cooker. Cover and cook on high for twenty to thirty minutes, until the rice or orzo is tender. In a medium bowl, whisk together the eggs and lemon juice until smooth. Slowly ladle about one cup of the hot broth from the slow cooker into the egg mixture, whisking constantly to temper the eggs. Gradually add the egg mixture back into the slow cooker, stirring constantly. Add the shredded chicken back to the soup. Season with salt and pepper to taste. Serve the soup warm, garnished with fresh dill.

 

Cooking Time: 4-5 hours on low or 2-3 hours on high, plus 20-30 minutes for rice
Servings: 6

 

24. Slow Cooker Hearty Minestrone Soup

This classic Italian vegetable soup is packed with mixed vegetables, beans, pasta, and herbs. It is a hearty and satisfying soup that can be enjoyed as a light meal or starter.

 

Ingredients:

 

• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 1 large onion, chopped
• 2 medium zucchini, diced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) cannellini beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 6 cups vegetable broth
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 1 cup small pasta (such as ditalini or elbow macaroni)
• 2 cups fresh spinach or kale
• Grated Parmesan cheese for serving

 

Instructions: Place the carrots, celery, onion, zucchini, kidney beans, cannellini beans, diced tomatoes, vegetable broth, garlic, basil, oregano, bay leaf, salt, and pepper in the slow cooker. Stir to combine. Cover and cook on low for six to seven hours or on high for three to four hours. About thirty minutes before serving, add the pasta and spinach or kale. Cover and cook on high until the pasta is tender. Remove the bay leaf. Taste and adjust seasoning as needed. Serve the minestrone soup warm with grated Parmesan cheese on top.

 

Cooking Time: 6-7 hours on low or 3-4 hours on high, plus 30 minutes for pasta
Servings: 8

 

25. Slow Cooker Mediterranean Vegetable Soup

This simple and healthy soup is packed with the flavors of the Mediterranean. Zucchini, yellow squash, carrots, celery, tomatoes, and beans are cooked in a flavorful broth with herbs.

 

Ingredients:

 

• 2 medium zucchini, diced
• 1 yellow squash, diced
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 1 large onion, chopped
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 6 cups vegetable broth
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish

 

Instructions: Place the zucchini, yellow squash, carrots, celery, onion, white beans, diced tomatoes, vegetable broth, garlic, oregano, basil, salt, and pepper in the slow cooker. Stir to combine. Cover and cook on low for six to seven hours or on high for three to four hours, until the vegetables are tender. Taste and adjust seasoning as needed. Serve the soup warm, garnished with fresh parsley.

 

Cooking Time: 6-7 hours on low or 3-4 hours on high
Servings: 8

 

26. Slow Cooker Creamy Tomato and Feta Soup

This rich and flavorful tomato soup gets a Mediterranean twist with the addition of tangy feta cheese. It is creamy, comforting, and perfect for dipping crusty bread.

 

Ingredients:

 

• 2 cans (28 ounces each) crushed tomatoes
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 cups vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• ½ cup heavy cream or half-and-half
• ½ cup crumbled feta cheese
• Fresh basil for garnish

 

Instructions: Place the crushed tomatoes, onion, garlic, vegetable broth, tomato paste, dried basil, oregano, salt, and pepper in the slow cooker. Stir to combine. Cover and cook on low for six to seven hours or on high for three to four hours. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and crumbled feta cheese until the cheese is melted and the soup is creamy. Taste and adjust seasoning as needed. Serve the soup warm, garnished with fresh basil.

 

Cooking Time: 6-7 hours on low or 3-4 hours on high
Servings: 6

 

27. Slow-Cooked Potatoes with Rosemary and Garlic

This simple and delicious side dish features baby potatoes slow-cooked with rosemary, garlic, and olive oil. The potatoes become tender and flavorful, making them a perfect accompaniment to any main course.

 

Ingredients:

 

• 2 pounds baby potatoes, halved
• ¼ cup olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried rosemary)
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley for garnish

 

Instructions: Place the halved baby potatoes in the slow cooker. Drizzle with olive oil and add the garlic, rosemary, salt, and pepper. Toss to coat the potatoes evenly. Cover and cook on low for four to five hours or on high for two to three hours, until the potatoes are tender. Serve the potatoes warm, garnished with fresh parsley.

 

Cooking Time: 4-5 hours on low or 2-3 hours on high
Servings: 6

 

28. Slow Cooker Garlic and Herb Mushrooms

These flavorful mushrooms are cooked slowly with garlic, mixed herbs, and a splash of balsamic vinegar. They make a delicious side dish or appetizer and can also be served over steak or chicken.

 

Ingredients:

 

• 2 pounds cremini or button mushrooms, cleaned and halved
• ¼ cup olive oil
• 6 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• Salt and pepper to taste
• Fresh parsley for garnish

 

Instructions: Place the mushrooms in the slow cooker. Add the olive oil, garlic, balsamic vinegar, thyme, rosemary, salt, and pepper. Toss to coat the mushrooms evenly. Cover and cook on low for four to five hours or on high for two to three hours, until the mushrooms are tender and flavorful. Serve the mushrooms warm, garnished with fresh parsley.

 

Cooking Time: 4-5 hours on low or 2-3 hours on high
Servings: 6-8

 

29. Slow Cooker Braised Green Beans with Tomatoes

This classic Greek way to prepare green beans makes them tender and flavorful. The green beans are slow-cooked with tomatoes, onions, and garlic until they are melt-in-your-mouth delicious.

 

Ingredients:

 

• 2 pounds fresh green beans, trimmed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• ¼ cup olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

 

Instructions: Place the green beans, onion, and garlic in the slow cooker. Add the diced tomatoes, olive oil, oregano, salt, and pepper. Stir to combine. Cover and cook on low for five to six hours or on high for two and a half to three hours, until the green beans are very tender. Taste and adjust seasoning as needed. Serve the green beans warm, garnished with fresh parsley.

 

Cooking Time: 5-6 hours on low or 2.5-3 hours on high
Servings: 6-8

 

30. Slow Cooker Caponata

This Sicilian sweet and sour eggplant relish is made with eggplant, celery, onions, capers, olives, and tomatoes. It is delicious as a side dish, appetizer, or spread on crusty bread.

 

Ingredients:

 

• 1 large eggplant, cut into 1-inch cubes
• 2 celery stalks, diced
• 1 large onion, chopped
• 1 can (14.5 ounces) diced tomatoes
• ¼ cup green olives, sliced
• 2 tablespoons capers, drained
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon sugar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish

 

Instructions: Place the eggplant, celery, onion, diced tomatoes, olives, capers, olive oil, red wine vinegar, sugar, oregano, salt, and pepper in the slow cooker. Stir to combine. Cover and cook on low for five to six hours or on high for two and a half to three hours, until the vegetables are tender and the flavors have melded. Taste and adjust seasoning as needed. Serve the caponata warm or at room temperature, garnished with fresh basil.

 

Cooking Time: 5-6 hours on low or 2.5-3 hours on high
Servings: 8

 

31. Slow Cooker White Bean and Spinach Stew

This simple and nutritious stew features white beans and fresh spinach cooked in a flavorful tomato and herb broth. It is a comforting and healthy dish that can be served as a side or light main course.

 

Ingredients:

 

• 2 cans (15 ounces each) white beans (cannellini or Great Northern), drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 large onion, chopped
• 4 cloves garlic, minced
• 3 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 4 cups fresh spinach
• Grated Parmesan cheese for serving

 

Instructions: Place the white beans, diced tomatoes, onion, garlic, vegetable broth, olive oil, oregano, basil, salt, and pepper in the slow cooker. Stir to combine. Cover and cook on low for six to seven hours or on high for three to four hours. About fifteen minutes before serving, stir in the fresh spinach and let it wilt. Taste and adjust seasoning as needed. Serve the stew warm with grated Parmesan cheese on top.

 

Cooking Time: 6-7 hours on low or 3-4 hours on high
Servings: 6

 

32. Slow Cooker Greek Lentil Soup

This warming and nutritious soup is a staple of Greek cuisine. Brown lentils are cooked with carrots, celery, onions, and tomatoes in a flavorful broth, creating a simple yet satisfying meal.

 

Ingredients:

 

• 1½ cups dried brown lentils, rinsed
• 2 large carrots, peeled and diced
• 2 celery stalks, diced
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 6 cups vegetable broth
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

 

Instructions: Place the lentils, carrots, celery, onion, garlic, diced tomatoes, vegetable broth, red wine vinegar, oregano, bay leaf, salt, and pepper in the slow cooker. Stir to combine. Cover and cook on low for seven to eight hours or on high for three and a half to four hours, until the lentils are tender. Remove the bay leaf. Taste and adjust seasoning as needed. Serve the soup warm, garnished with fresh parsley.

 

Cooking Time: 7-8 hours on low or 3.5-4 hours on high
Servings: 8-10

 

Tips for Success with Mediterranean Crockpot Cooking

Mastering Mediterranean crockpot cooking is easy when you keep a few key principles in mind. First and foremost, use fresh, quality ingredients whenever possible. The foundation of the Mediterranean diet is fresh, whole foods, and using the best quality ingredients you can find will result in the most flavorful dishes. Extra virgin olive oil is a cornerstone of Mediterranean cooking, so use it generously to add both flavor and health benefits.

 

Embrace herbs and spices to create authentic Mediterranean flavors. Fresh and dried herbs like oregano, basil, rosemary, thyme, and dill are essential, as are spices like cumin, coriander, and cinnamon. Don’t be shy with garlic, which is used liberally in Mediterranean cuisine. For richer, more complex dishes, take a few extra minutes to brown meats or sauté onions and garlic before adding them to the crockpot. This step adds depth of flavor that makes a significant difference in the final dish.

 

Finally, brighten flavors at the end of cooking. A squeeze of fresh lemon juice or a sprinkle of fresh herbs just before serving can enhance and elevate the flavors of your dish. The slow cooker does much of the work for you, but these finishing touches bring the taste of the Mediterranean to life.

With these recipes and tips, you are well-equipped to enjoy the delicious and healthy journey of Mediterranean crockpot cooking. Whether you are preparing a weeknight dinner or a special meal for guests, these dishes will bring the warmth, flavor, and nourishment of the Mediterranean to your table.