Mediterranean Slow Cooker Chicken & Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A comforting, aromatic stew with tender chicken, vibrant vegetables, and a fragrant herb-infused broth, perfect for chilly evenings. This mediterranean-inspired slow cooker ready in about 380 minutes pairs bone-in chicken thighs, stalks, diced 1/4 inch celery, large, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1.5 lbs bone-in chicken thighs
• 3 medium, peeled and sliced 1/4 inch thick carrots
• 2 stalks, diced 1/4 inch celery
• 1 large, finely chopped yellow onion
• 4 cloves, minced garlic
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 2 tbsp olive oil
• 2 cups, chopped kale
• 1 tbsp lemon juice

Instructions

1. Step 1: Pat chicken thighs dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat and sear chicken thighs for 3-4 minutes per side until golden brown, then transfer to slow cooker.
2. Step 2: Add chopped onion, celery, and carrots to the same skillet with remaining 1 tbsp olive oil. Sauté for 5 minutes until onions are translucent and carrots begin to soften, then stir in minced garlic and cook for 1 minute until fragrant.
3. Step 3: Pour skillet mixture, diced tomatoes, chicken broth, oregano, and thyme into slow cooker over chicken. Stir to combine, cover, and cook on low for 6 hours or until chicken is fork-tender.
4. Step 4: Remove chicken thighs and set aside. Skim excess fat from the surface of the stew. Add chopped kale and lemon juice, then return chicken to the pot. Stir and cook uncovered for 10 minutes until kale is wilted and bright green.