Slow Cooker Mediterranean Chicken Soup Recipe (Antioxidant-Rich & Meal Prep Friendly)
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This slow cooker Mediterranean Chicken Soup recipe is a great warmer-weather meal that cooks itself without heating up the kitchen. It’s great for anyone who loves soup year-round and wants a hearty, tasty meal that will actually fill you up and keep you that way. Plus, it’s a multi-season soup. It’s great in the colder months too!
Love slow cooker recipes? I have a ton of them for you to try! Try making this Avgolemono Soup, my popular Butter Chicken, or my Slow Cooker Meatloaf.
If you ask people about eating soup in summer, you will get a very divided response. I did just that on Facebook recently, and I would say it was about a 50/50 split. You either love it or hate it. So, for those of you who love it, I hope you enjoy it! For those of you who hate soup in summer, tuck this away for a literal rainy day. It’s also perfect for fall and winter!
Why You’ll Love This Mediterranean Diet Crockpot Soup
- Mediterranean-diet inspired: rich in olive oil, veggies, and herbs
- Hands-off cooking in the slow cooker
- Great for batch cooking, meal prep, or freezing
- Naturally dairy-free, gluten-free, and low-glycemic
FAQs
Is This Soup Mediterranean Diet Approved?
It sure is! But it works for many different types of eating plans as well.
What Can I Use Instead Of Spinach If I Want Greens?
Try using chopped kale or chard. Any dark, leafy green will do well in this soup.
Can I Make This On The Stovetop?
Yes, you can. Simmer everything except the spinach for about 40 minutes, then stir in the greens in the last 1 minute (if using fresh greens) or 5 minutes (if using frozen greens)
What To Serve With Mediterranean Chicken Soup
Try some crusty garlic bread and a side salad with your favorite dressing.
Pro Recipe Tips For Mediterranean Chicken Soup
- Use bone-in chicken for extra flavor, then remove bones when shredding.
- Add a Parmesan rind for savory depth. (Discard before serving)
- If you want to add grains, add ¼ cup quinoa during the last hour for a heartier soup
IMPORTANT RECIPE NOTE
My photos show a very full slow cooker. Do not do this! A slow cooker should never be more than ¾ of the way full in order to cook properly and avoid possible food safety issues. I ended up transferring this to a larger appliance to cook properly. My slow cooker is very small here in Spain. I overestimated what I thought I could cook in it. Please do not do as I did. Use a slow cooker that is at least 5-6 quarts in size.
Also note: I have a very hard time finding diced tomatoes here in Spain. I used crushed tomatoes here, which worked well. But I would have preferred diced tomatoes, so I put that in the recipe. You can use either one.
What You’ll Need To Make Mediterranean Chicken Soup
- Boneless, skinless chicken breasts – You can use bone-in if you prefer.
- Canned diced tomatoes – No sugar added.
- Canned chickpeas – No sugar added.
- Chicken stock – Or broth. No sugar added.
- Zucchini
- Red bell pepper
- Dried onion granules – Or onion powder.
- Dried oregano
- Ground cumin
- Fresh or frozen spinach – Optional
- Salt & pepper – To taste.
How To Make Mediterranean Chicken Soup In A Slow Cooker
Chop your veggies.
You’ll want to layer your ingredients in the following order:
The chicken goes in first, then the diced or crushed tomatoes.
Then add the chickpeas and the broth.
Lastly, add the veggies & spices, and stir.
Secure the lid on the crock and turn the heat to low for 4-6 hours. Shred the chicken when done.
Season with salt and pepper, and serve.
Storing Mediterranean Chicken Soup
Store in airtight, glass containers in the fridge up to 3 days.
Freezing
Freeze in 1-cup or 2-cup portions for quick meals.
Reheating
Best reheated gently on stovetop or microwave at 70% power
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Slow Cooker Mediterranean Chicken Soup Recipe (Antioxidant-Rich & Meal Prep Friendly)
Equipment
- 1 Slow Cooker (5-6 quarts minimum)
Ingredients
- 2.5 lbs. boneless, skinless, chicken breasts (4 medium to large breasts)
- 14 oz. can diced tomatoes (no sugar added)
- 14 oz. can chickpeas (no sugar added, drained and rinsed)
- 4 cups chicken stock (or broth)
- 1 medium zucchini (quartered and sliced into half-inch slices)
- 1 medium red bell pepper (cut to about the same size as the zucchini)
- 2 tsp. onion granules (or onion powder)
- 2 tsp. dried oregano
- 1 tsp. ground cumin
- 1 cup frozen spinach (or 2 cups fresh)
- salt and pepper (to taste at serving)
Instructions
- Chop your veggies.
- You'll want to layer your ingredients in the following order: The chicken goes in first, then the diced or crushed tomatoes.
- Then add the chickpeas and the broth.
- Lastly, add the veggies & spices, and stir.
- Secure the lid on the crock and turn the heat to low for 4-6 hours. Shred the chicken when done.
- Season with salt and pepper, and serve.
Notes
Nutrition
Recipe from the Gracious Pantry® archives, originally posted on 6-22-2025.
Sounds delicious! But since it’s so hot right now, I’m wondering if it’s good chilled! Also, I’m confused… Under why you’ll love this soup, it says “no tomatoes” but then it has tomatoes in it. Did you mean to say no something else?
Jessica C – Yes, this would be tasty served cold. But that could come down to personal preference too. Sorry for the no-tomatoes thing. That was a mistake from the recipe planning stage. It’s gone now. I hope you enjoy the soup!