18 Flavorful Crock Pot Mediterranean Recipes Delicious

Craving the vibrant flavors of the Mediterranean but short on time? Let your slow cooker do the work! These 18 Crock Pot recipes bring sun-kissed herbs, tender meats, and bold spices straight to your table with minimal effort. From cozy stews to zesty chicken dishes, each bite is a delicious escape. Get ready to savor the easiest (and tastiest) Mediterranean-inspired meals—no passport required!

Slow Cooker Mediterranean Chicken with Olives and Artichokes

This hands-off dish brings sunny Mediterranean flavors to your table with minimal effort—just toss everything in the slow cooker and let it work its magic.

Ingredients:

• 1.5 lbs boneless, skinless chicken thighs
• 1 (14 oz) can artichoke hearts, drained and quartered
• 1/2 cup pitted Kalamata olives
• 1/2 cup diced yellow onion
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. In a 5-qt slow cooker, combine chicken thighs, artichoke hearts, olives, onion, and garlic.
2. Pour in chicken broth, olive oil, and lemon juice. Sprinkle with oregano, salt, black pepper, and red pepper flakes (if using). Toss gently to coat.
3. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until chicken shreds easily with a fork.
4. Serve over couscous or crusty bread to soak up the tangy, briny sauce.

The olives and artichokes melt into a rich, savory sauce that clings perfectly to the tender chicken—no browning required!

Tip: For brighter flavor, stir in an extra squeeze of lemon juice just before serving.

Crock Pot Greek-Style Lemon Potatoes

These tender, citrusy potatoes soak up all the garlicky lemon goodness while cooking low and slow—perfect for a hands-off side dish that steals the show.

Ingredients:

• 2 lbs Yukon Gold potatoes, cut into 1-inch wedges
• 1/3 cup olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 3 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup chicken or vegetable broth

Instructions:

1. In a large bowl, whisk together 1/3 cup olive oil, 1/4 cup lemon juice, 3 cloves minced garlic, 1 tbsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Toss potato wedges in the mixture until evenly coated.
2. Transfer potatoes to a 6-quart slow cooker and pour 1 cup broth over them. Cover and cook on HIGH for 3–4 hours or LOW for 6–7 hours, until fork-tender.
3. For crispier edges, transfer potatoes to a baking sheet and broil on HIGH for 3–5 minutes (optional).

The magic here is in the broth—it steams the potatoes into velvety softness while infusing every bite with bright, herby flavor.

Tip: No slow cooker? Bake at 400°F for 45 minutes, tossing halfway, using the same marinade and broth.

Mediterranean Beef Stew with Chickpeas and Tomatoes

This hearty stew is a flavor-packed one-pot wonder, blending tender beef, creamy chickpeas, and sun-kissed tomatoes for a cozy meal that feels like a hug in a bowl.

Ingredients:

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp cinnamon
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 (28-oz) can crushed tomatoes
• 1 cup beef broth
• 1 tbsp honey
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions:

1. Heat olive oil in a Dutch oven over medium-high heat. Brown the beef on all sides, about 6 minutes total. Transfer to a plate.
2. In the same pot, sauté onion for 3 minutes until soft. Add garlic, cumin, smoked paprika, and cinnamon; cook for 1 minute until fragrant.
3. Return the beef to the pot. Stir in chickpeas, crushed tomatoes, beef broth, honey, salt, and black pepper. Bring to a simmer.
4. Cover and reduce heat to low. Cook for 1.5 hours, stirring occasionally, until beef is fork-tender.
5. Stir in parsley and let sit for 5 minutes before serving.

The hint of cinnamon and honey adds a subtle warmth that makes this stew stand out—perfect for spooning over couscous or crusty bread to soak up every drop.

Tip: For extra depth, sear the beef in batches to avoid overcrowding the pot.

Slow Cooker Lamb Shanks with Herbs and Red Wine

Fall-off-the-bone tender lamb shanks simmered in a rich red wine sauce—this is comfort food at its finest, with minimal hands-on effort.

Ingredients:

• 4 lamb shanks (about 1 lb each)
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 2 cups dry red wine (like Cabernet Sauvignon)
• 1 cup beef broth
• 1 tbsp tomato paste
• 2 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 2 bay leaves

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the lamb shanks on all sides until deeply browned, about 3–4 minutes per side. Transfer to a slow cooker.
2. In the same skillet, sauté 1 diced yellow onion for 3 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute more. Pour in 2 cups red wine, scraping up any browned bits, then simmer for 2 minutes.
3. Stir in 1 cup beef broth, 1 tbsp tomato paste, 2 tsp rosemary, 1 tsp thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle boil, then pour over the lamb shanks in the slow cooker. Add 2 bay leaves.
4. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the meat is fork-tender. Discard bay leaves before serving.

The slow braise transforms the red wine into a velvety sauce that clings to every bite of the succulent lamb—no fancy reductions needed!

Tip: For extra richness, stir in 1 tbsp butter at the end before serving.

Crock Pot Mediterranean Vegetarian Stuffed Peppers

These hearty stuffed peppers are packed with Mediterranean flavors and cook hands-off in your slow cooker—perfect for busy weeknights!

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup uncooked quinoa, rinsed
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 (14.5-oz) can fire-roasted diced tomatoes, undrained
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped Kalamata olives
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley (for garnish)

Instructions:

1. In a bowl, combine quinoa, chickpeas, diced tomatoes (with juices), feta cheese, olives, olive oil, garlic, oregano, cumin, salt, and black pepper. Mix well.
2. Stuff each bell pepper generously with the quinoa mixture, pressing down lightly. Place peppers upright in a 6-quart slow cooker.
3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until peppers are tender and quinoa is fluffy.
4. Sprinkle with fresh parsley before serving.

The slow cooker keeps the peppers perfectly tender while infusing the filling with smoky, briny Mediterranean flair. The feta melts slightly into the quinoa for creamy pockets of flavor.

Tip: For extra richness, drizzle with a little tahini or tzatziki sauce before serving.

Slow Cooker Ratatouille with Eggplant and Zucchini

This rustic French-inspired dish practically cooks itself, filling your kitchen with the cozy aroma of summer vegetables and herbs.

Ingredients

• 1 medium eggplant, cut into 1-inch cubes
• 2 medium zucchini, sliced into ½-inch rounds
• 1 large yellow onion, thinly sliced
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried basil
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions

1. Toss eggplant, zucchini, onion, bell pepper, and garlic into the slow cooker. Pour diced tomatoes (with juices) over the vegetables.
2. Drizzle with 2 tbsp olive oil, then sprinkle with 1 tsp thyme, 1 tsp basil, ½ tsp salt, and ¼ tsp black pepper. Gently stir to coat.
3. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until vegetables are tender but still hold their shape.
4. Stir in 2 tbsp fresh parsley just before serving. Taste and adjust salt if needed.

The slow cooker melds the flavors beautifully while keeping the veggies from turning to mush—each bite is a little celebration of textures.

Tip: For extra richness, stir in a tablespoon of butter or a sprinkle of Parmesan before serving.

Mediterranean-Style Crock Pot Fish Stew

This cozy, hands-off stew brings the flavors of the Mediterranean to your slow cooker—think tender fish, briny olives, and sun-drenched tomatoes in every bite.

Ingredients:

• 1 lb firm white fish (like cod or halibut), cut into 2-inch chunks
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup chicken or vegetable broth
• 1/2 cup pitted Kalamata olives, halved
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a skillet over medium heat, warm 2 tbsp olive oil. Sauté the onion until translucent (about 5 minutes), then add 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Transfer the onion mixture to a 4-qt crock pot. Stir in 1 can diced tomatoes, 1 cup broth, 1/2 cup olives, 1 tbsp tomato paste, 1 tsp oregano, 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, and a pinch of salt and black pepper.
3. Cover and cook on LOW for 3 hours. Gently nestle the fish into the stew, then cover and cook for another 30–45 minutes on LOW until the fish flakes easily.
4. Ladle into bowls and top with fresh parsley.

The slow simmer lets the fish soak up all the bold, garlicky flavors while staying melt-in-your-mouth tender—no overcooking here!

Tip: Serve with crusty bread to soak up the fragrant broth.

Slow Cooker Falafel Patties with Tahini Sauce

These fuss-free falafel patties cook up tender and flavorful in your slow cooker, with a creamy tahini sauce that ties everything together.

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup finely chopped yellow onion
• 3 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1/2 tsp garlic powder

Instructions

1. In a food processor, pulse chickpeas, onion, garlic, parsley, cumin, coriander, salt, and black pepper until crumbly but not pureed. Transfer to a bowl and stir in flour.
2. Shape mixture into 8 small patties (about 2″ wide). Heat olive oil in a skillet over medium-high. Cook patties for 2 minutes per side until lightly browned.
3. Arrange patties in a single layer in a slow cooker. Cover and cook on LOW for 3 hours.
4. Whisk tahini, lemon juice, water, and garlic powder until smooth. Drizzle over warm falafel patties.

The slow cooker keeps these falafel incredibly moist while letting the spices bloom—no dry, crumbly patties here! The tahini sauce adds a bright, nutty finish.

Tip: For extra crunch, broil the cooked patties for 2 minutes before serving.

Crock Pot Mediterranean Lentil and Spinach Soup

This hearty, veggie-packed soup simmers effortlessly in your slow cooker, blending earthy lentils with bright Mediterranean flavors for a cozy meal that feels like a hug in a bowl.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 medium yellow onion, diced
• 3 carrots, peeled and chopped
• 3 cloves garlic, minced
• 6 cups low-sodium vegetable broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups fresh baby spinach
• 2 tbsp lemon juice
• 1 tbsp olive oil

Instructions:

1. Heat olive oil in a skillet over medium. Sauté onion, carrots, and garlic for 5 minutes until softened.
2. Transfer veggies to a 6-quart crock pot. Add lentils, broth, diced tomatoes, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well.
3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until lentils are tender.
4. Stir in spinach and 2 tbsp lemon juice. Cover and let wilt for 5 minutes.

The smoky paprika and lemon create a vibrant contrast with the creamy lentils, while the spinach adds a fresh pop of color. Serve with crusty bread to soak up every last drop!

Tip: For extra richness, swirl in a spoonful of Greek yogurt just before serving.

Slow Cooker Greek-Style Lemon Garlic Chicken

This bright and tangy chicken dish practically cooks itself, filling your kitchen with Mediterranean aromas while you go about your day.

Ingredients:

• 4 boneless, skinless chicken breasts (about 2 lbs)
• 1/3 cup olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 6 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1 lemon, thinly sliced
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a small bowl, whisk together 1/3 cup olive oil, 1/4 cup lemon juice, 6 minced garlic cloves, 1 tbsp oregano, 1 tsp salt, and 1/2 tsp black pepper.
2. Place chicken breasts in the slow cooker and pour the marinade evenly over them. Add 1/2 cup chicken broth and arrange lemon slices on top.
3. Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until chicken reaches 165°F internally and pulls apart easily.
4. Transfer chicken to a platter, spoon some cooking liquid over the top, and sprinkle with 2 tbsp fresh parsley.

The magic here is how the lemon mellows into a subtle sweetness while the garlic infuses every bite – no pre-searing required!

Tip: For extra flavor, let the chicken marinate in the fridge for 1 hour before cooking (optional but recommended).

Mediterranean Quinoa and Vegetable Crock Pot Casserole

This hearty, hands-off casserole packs all the bright flavors of the Mediterranean into one fuss-free crock pot meal—perfect for busy weeknights.

Ingredients:

• 1 cup uncooked quinoa, rinsed
• 1 (15 oz) can chickpeas, drained and rinsed
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1/2 cup kalamata olives, halved
• 1/4 cup sun-dried tomatoes (oil-packed), chopped
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup crumbled feta cheese (optional)

Instructions:

1. In a 4-qt crock pot, combine quinoa, chickpeas, bell pepper, zucchini, olives, and sun-dried tomatoes.
2. Pour in vegetable broth, 2 tbsp olive oil, and 1 tbsp lemon juice. Sprinkle with 2 tsp oregano, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir gently to distribute.
3. Cover and cook on LOW for 3–4 hours or HIGH for 1.5–2 hours, until quinoa is fluffy and liquid is absorbed.
4. Fluff with a fork, then top with feta cheese (if using). Let sit 5 minutes before serving.

The tangy olives and sun-dried tomatoes balance the creamy quinoa, while the crock pot does all the work—no pre-cooking required!

Tip: For extra freshness, stir in a handful of chopped parsley right before serving.

Slow Cooker Moroccan-Spiced Chickpea Stew

This hearty stew wraps you in warm spices and tender chickpeas—perfect for tossing in the slow cooker and forgetting until dinner.

Ingredients:

• 2 (15-oz) cans chickpeas, drained and rinsed
• 1 large yellow onion, diced
• 3 carrots, sliced into 1/2-inch rounds
• 4 cloves garlic, minced
• 1 (28-oz) can crushed tomatoes
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp honey
• 1 1/2 tsp ground cumin
• 1 1/2 tsp smoked paprika
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 tsp salt
• 1/2 cup chopped fresh cilantro, for garnish

Instructions:

1. Heat 2 tbsp olive oil in a skillet over medium. Add the onion and cook for 5 minutes until soft. Stir in 4 cloves minced garlic, 1 1/2 tsp cumin, 1 1/2 tsp smoked paprika, 1 tsp cinnamon, 1/2 tsp turmeric, and 1/4 tsp cayenne (if using). Cook for 1 minute until fragrant.
2. Transfer the onion mixture to a slow cooker. Add the chickpeas, carrots, crushed tomatoes, 3 cups vegetable broth, 1 tbsp honey, and 1 tsp salt. Stir well.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the carrots are tender.
4. Ladle into bowls and top with fresh cilantro.

The cinnamon and honey add a subtle sweetness that balances the smoky paprika—a twist that makes this stew unforgettable.

Tip: For extra creaminess, stir in a dollop of plain yogurt before serving.

Crock Pot Mediterranean Eggplant and Tomato Bake

This cozy, veggie-packed bake simmers all day in your Crock Pot, infusing tender eggplant with garlicky tomato goodness—perfect for a hands-off dinner.

Ingredients

• 1 large eggplant, cut into 1-inch cubes (about 6 cups)
• 1 (28-oz) can crushed tomatoes
• 1 yellow onion, thinly sliced
• 4 garlic cloves, minced
• 1/4 cup olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped fresh parsley

Instructions

1. In a 6-quart Crock Pot, combine eggplant, crushed tomatoes, onion, garlic, olive oil, balsamic vinegar, oregano, smoked paprika, salt, and black pepper. Stir gently to coat.
2. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until eggplant is melt-in-your-mouth tender.
3. Uncover, sprinkle with feta cheese, and let sit for 5 minutes to soften. Garnish with fresh parsley before serving.

The slow cooking deepens the tomatoes into a jammy sauce, while the feta adds a creamy tang—no pre-frying required!

Tip: Serve over couscous or crusty bread to soak up the rich sauce.

Slow Cooker Stuffed Grape Leaves with Rice and Herbs

These tender, aromatic grape leaves are a fuss-free way to enjoy a Mediterranean classic—your slow cooker does all the work while the flavors meld beautifully.

Ingredients:

• 1 (16 oz) jar grape leaves, drained and rinsed
• 1 cup long-grain white rice, rinsed
• 1/4 cup fresh dill, finely chopped
• 1/4 cup fresh mint, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1 small yellow onion, finely diced
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups chicken or vegetable broth

Instructions:

1. In a bowl, combine the rice, dill, mint, parsley, onion, lemon juice, olive oil, cumin, salt, and black pepper.
2. Lay a grape leaf flat, shiny-side down, and place 1 tbsp of the rice mixture near the stem end. Fold the sides inward, then roll tightly into a cigar shape. Repeat with remaining leaves and filling.
3. Arrange the stuffed leaves seam-side down in your slow cooker, stacking in layers if needed. Pour the broth over the top.
4. Cover and cook on LOW for 4 hours, or until the rice is tender and the leaves are silky.

The slow cooker gently steams the grape leaves, giving them an irresistibly tender texture without the risk of overcooking. The herbs stay bright, and the rice soaks up all the lemony broth.

Tip: If your grape leaves tear, patch them with a small piece from another leaf—they’ll hold together once cooked!

Mediterranean-Style Crock Pot Lamb and Orzo

This Mediterranean-Style Crock Pot Lamb and Orzo is the ultimate hands-off dinner—tender lamb, aromatic herbs, and creamy orzo come together effortlessly for a meal that tastes like a sunny getaway.

• 2 lbs boneless lamb shoulder, cut into 2-inch chunks
• 1 cup dried orzo
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)

1. Heat olive oil in a skillet over medium-high. Sear lamb chunks on all sides until browned, about 3 minutes per side. Transfer to a 6-quart slow cooker.
2. Add onion, garlic, diced tomatoes (with juices), chicken broth, oregano, cumin, salt, and black pepper to the slow cooker. Stir to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until lamb is fork-tender.
4. Stir in orzo, cover, and cook on HIGH for 20–25 minutes, stirring once, until pasta is al dente and has absorbed most of the liquid.
5. Garnish with fresh parsley and feta (if using) before serving.

The magic here? The orzo cooks right in the slow cooker, soaking up all the rich flavors of the lamb and spices for a one-pot wonder.

Tip: For extra depth, add a splash of lemon juice or a handful of Kalamata olives at the end.

Slow Cooker Greek-Style Beef Moussaka

This hearty, layered casserole brings all the cozy flavors of Greece to your slow cooker—no fuss, just rich, spiced beef and tender eggplant.

Ingredients

• 1 lb ground beef
• 1 large eggplant, sliced into 1/2-inch rounds
• 1 (15-oz) can crushed tomatoes
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1/2 cup plain Greek yogurt
• 1 large egg

Instructions

1. Brown the ground beef in a skillet over medium heat, breaking it into crumbles, about 5 minutes. Drain excess fat.
2. Add the onion, garlic, 1 tsp cinnamon, 1 tsp oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 3 minutes until fragrant. Stir in the crushed tomatoes and remove from heat.
3. Layer half the eggplant slices in the slow cooker. Top with the beef mixture, then the remaining eggplant.
4. Whisk together the yogurt, egg, and 1/4 cup Parmesan. Spread evenly over the top layer.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the eggplant is tender and the topping is set.

The cinnamon-spiced beef and creamy yogurt topping make this moussaka taste like a hug from a Greek grandma—comforting and just a little exotic.

Tip: For extra texture, broil the finished dish for 2–3 minutes to lightly brown the topping.

Crock Pot Mediterranean Hummus with Roasted Garlic

This slow-cooked hummus gets its deep, caramelized flavor from roasted garlic and a hands-off simmer in the Crock Pot—perfect for effortless entertaining.

• 1 large head garlic
• 2 (15-oz) cans chickpeas, drained and rinsed
• 1/3 cup tahini
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water
• Chopped parsley and extra paprika for garnish

1. Roast the garlic: Preheat oven to 400°F. Slice off the top 1/4 of the garlic head to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until golden and soft. Cool slightly, then squeeze cloves into a small bowl.
2. Slow-cook: Combine chickpeas, roasted garlic, tahini, lemon juice, 1/4 cup olive oil, cumin, smoked paprika, salt, and black pepper in a Crock Pot. Stir in water. Cook on LOW for 3 hours, stirring once halfway.
3. Blend: Transfer mixture to a food processor and blend until smooth, adding 1–2 tbsp water if needed for creaminess.
4. Serve: Drizzle with olive oil and garnish with parsley and a sprinkle of smoked paprika.

The roasted garlic melts into the hummus, giving it a rich, almost buttery depth that store-bought versions can’t match. Serve warm with pita chips for an extra cozy touch!

Tip: For a smoky twist, swap regular paprika for an extra 1/4 tsp smoked paprika.

Slow Cooker Mediterranean Shrimp and Feta Casserole

This effortless slow cooker dish brings the bright flavors of the Mediterranean to your table with minimal fuss—just toss everything in and let the magic happen!

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup crumbled feta cheese
• 1/2 cup pitted Kalamata olives, halved
• 1/4 cup chopped fresh parsley
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a 4-qt slow cooker, combine the diced tomatoes, olives, garlic, olive oil, oregano, salt, and black pepper. Stir well.
2. Add the shrimp, gently folding them into the tomato mixture. Sprinkle the feta cheese evenly over the top.
3. Cover and cook on LOW for 2 hours or until the shrimp are pink and cooked through.
4. Garnish with fresh parsley before serving.

The briny olives and creamy feta melt into a rich, tangy sauce that clings perfectly to the tender shrimp—no stovetop required!

Tip: Serve over couscous or crusty bread to soak up every last drop of the flavorful sauce.

Conclusion

With 18 deliciously easy Crock Pot Mediterranean recipes, you’ve got endless flavor at your fingertips! Whether you’re craving cozy stews, tender meats, or vibrant veggie dishes, these meals bring the Mediterranean right to your table. Give them a try, and let us know which one’s your favorite—don’t forget to share the love by pinning this roundup for later. Happy slow cooking!