Mediterranean Slow-Cooker Chicken and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A comforting, herb-infused stew with tender chicken, root vegetables, and aromatic Mediterranean flavors, perfect for cozy weeknights. This mediterranean-inspired slow cooker ready in about 380 minutes pairs bone-in, skin-on chicken thighs, diced carrots, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, bone-in, skin-on chicken thighs
• 2 cups, diced carrots
• 1 cup, diced celery
• 1 cup, diced onion
• 4 cloves, minced garlic
• 2 cups chicken broth
• 2 cups, diced potatoes
• 1 tbsp, dried oregano
• 1 tsp, dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Pat 2 lbs bone-in, skin-on chicken thighs dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Sear the chicken for 3-4 minutes per side until golden brown, then transfer to a slow cooker.
2. Step 2: Add 2 cups diced carrots, 1 cup diced celery, 1 cup diced onion, and 4 minced garlic cloves to the skillet. Cook for 3 minutes until softened, then pour over the chicken in the slow cooker.
3. Step 3: Pour 2 cups chicken broth over the ingredients, add 2 cups diced potatoes, 1 tbsp dried oregano, and 1 tsp dried thyme. Stir to combine, cover, and cook on LOW for 6 hours or HIGH for 3 hours until chicken is tender and vegetables are cooked through.