Greek Crock Cooker Stew

Servings 6 servings


  • 6 boneless skinless chicken thighs cut into 1-inch pieces
  • 2 tablespoons flour
  • 8 ounces baby carrots
  • 2 medium onions each cut into 6 thin wedges
  • 1 6-oz. can tomato paste
  • 1/2 cup dry red wine or use apple juice
  • 3 tablespoons water
  • 2 tablespoons lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon honey
  • 1/3 cup crumbled feta cheese


  • Toss chicken with flour, coating evenly and place in a slow cooker. Stir in carrots and onions. In a small bowl, combine next 6 ingredients (tomato paste through cinnamon).
  • Blend well then stir into slow cooker. Cover and cook on LOW for 6 to 7 hours or until chicken is fork-tender. Stir in honey. Sprinkle each serving with a small amount of Feta cheese and enjoy!!


SERVING SUGGESTION: Whole wheat couscous and a big spinach salad.
VEGETARIAN: Skip the stew tonight and have crock cooker “baked” potatoes with all the fixings. Prick the taters with a fork and wrap them in foil. Place in slow cooker. Cover and cook on LOW for 8 to 10 hours. Garnish them with your favorite toppings.
KOSHER: Skip the cheese.
GLUTEN FREE: Make sure flour, tomato paste and wine (or juice) are gluten free.
NUTRITION: Per Serving: 215 Calories; 6g Fat; 23g Protein; 16g Carbohydrate; 3g Dietary Fiber; 117mg Cholesterol; 595mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Points: 5
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