12 Simple Greek Crockpot Recipes for Set and Forget Comfort

When it comes to easy meal prep, Greek crockpot recipes are truly a lifesaver. Think of tender lemon chicken soaking in zesty flavors or a hearty chickpea stew simmering away, filling your kitchen with irresistible aromas. These dishes don’t just simplify dinner; they bring the vibrant tastes of Greece right to your table. Let’s explore how these set-and-forget recipes can make your weeknight meals feel special. Stick around for all the mouthwatering details.

Greek Lemon Chicken With Potatoes

Greek Lemon Chicken with Potatoes is a delightful dish that brings the vibrant flavors of the Mediterranean straight to your dinner table. The combination of tender chicken, zesty lemon, and fragrant herbs creates a dish that isn’t only comforting but also invigorating. This recipe is perfect for anyone looking to enjoy a hearty meal without spending hours in the kitchen, as it can be easily prepared in a crockpot.

Using a slow cooker allows the chicken to absorb all the aromatic flavors from the lemon juice, garlic, and herbs, resulting in a juicy and flavorful dish. The potatoes cook to creamy perfection, soaking up the savory juices from the chicken, making them an ideal side that complements the main ingredient. This dish is perfect for family gatherings or weeknight dinners, providing a wholesome meal that everyone will love.

Ingredients (Serves 4-6)

• 4-6 chicken thighs (bone-in, skin-on for more flavor)
• 1.5 lbs baby potatoes, halved
• 4 cloves garlic, minced
• 1 large lemon, juiced and zested
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Ingredients: Begin by gathering all your ingredients. Rinse the baby potatoes and halve them. If using whole chicken thighs, you might want to trim any excess fat, but keeping the skin on will add flavor during cooking.
2. Mix the Marinade: In a bowl, combine the minced garlic, lemon juice, lemon zest, olive oil, dried oregano, salt, and black pepper. Whisk these ingredients together until well blended to create a flavorful marinade.
3. Layer the Potatoes: Place the halved baby potatoes at the bottom of the crockpot. This will allow them to absorb the juices from the chicken as it cooks, enhancing their flavor.
4. Add the Chicken: Arrange the chicken thighs on top of the potatoes in the crockpot. Pour the marinade over the chicken, making sure each piece is well coated with the mixture.
5. Pour in the Chicken Broth: Add the chicken broth to the crockpot. This will help keep the chicken moist and create a delicious sauce as it cooks.
6. Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be tender and fully cooked, and the potatoes should be soft.
7. Serve: Once cooked, carefully remove the chicken and potatoes from the crockpot. Garnish with freshly chopped parsley before serving. Enjoy your Greek Lemon Chicken with Potatoes with a side of crusty bread or a fresh salad.

Extra Tips

For the best results, consider marinating the chicken in the lemon mixture for a few hours or even overnight in the refrigerator before cooking. This will intensify the flavors and guarantee that the chicken is truly infused with the delicious lemon and herb essence.

Additionally, if you like a bit of heat, you can add a pinch of red pepper flakes to the marinade. Finally, feel free to experiment with different herbs like rosemary or thyme for a unique twist on this classic dish.

Slow Cooker Lamb Gyros

Slow Cooker Lamb Gyros are a delightful and easy way to enjoy the rich flavors of Greek cuisine right at home. This dish features tender, flavorful lamb that’s marinated in a mix of spices, garlic, and herbs, then slow-cooked to perfection. The result is melt-in-your-mouth meat that can be served in warm pita bread with a variety of fresh toppings, making it a perfect meal for families or gatherings.

Using a slow cooker means you can set it and forget it, allowing the flavors to meld together beautifully while you go about your day. The lamb simmers in its own juices, becoming incredibly tender and flavorful. Pair these gyros with a homemade tzatziki sauce and your favorite fresh vegetables for a complete meal that’s sure to impress even the pickiest of eaters.

Ingredients (Serves 4-6 people):

• 2 lbs lamb shoulder, boneless and cut into chunks
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup olive oil
• 1 lemon, juiced
• 1 large onion, sliced
• 4-6 pita breads
• Fresh vegetables for topping (tomatoes, cucumbers, red onion, lettuce)
• Optional: feta cheese and olives for garnish

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine minced garlic, oregano, cumin, coriander, paprika, salt, pepper, olive oil, and lemon juice. Mix well until all ingredients are fully combined. This marinade will infuse the lamb with robust flavors.
2. Marinate the Lamb: Place the lamb chunks into the bowl with the marinade. Make sure the lamb is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour, but preferably overnight. This step enhances the flavor of the meat.
3. Set Up the Slow Cooker: After marinating, take the lamb out of the refrigerator. In the slow cooker, layer the sliced onions at the bottom. This will help to create a flavorful base for the lamb to cook on.
4. Add the Lamb: Transfer the marinated lamb, along with all the marinade, on top of the sliced onions in the slow cooker. Spread the lamb out evenly to guarantee even cooking.
5. Cook the Lamb: Cover the slow cooker with its lid and cook on low for 6-8 hours or on high for 3-4 hours. The slow cooking process will break down the meat fibers, making the lamb incredibly tender.
6. Prepare the Pitas and Toppings: While the lamb is cooking, prepare your fresh toppings. Dice tomatoes, cucumbers, and thinly slice red onion and lettuce. Set these aside for serving.
7. Shred the Lamb: Once the cooking time is complete, remove the lamb from the slow cooker and place it on a cutting board. Using two forks, shred the lamb into bite-sized pieces. It should fall apart easily if cooked properly.
8. Serve the Gyros: Warm the pita bread in a dry skillet or microwave. Fill each pita with shredded lamb, and top with fresh vegetables, tzatziki sauce, feta cheese, and olives if desired. Serve immediately.

Extra Tips:

When preparing Slow Cooker Lamb Gyros, consider using a meat thermometer to check for doneness if you’re unsure. Lamb is best cooked until it reaches an internal temperature of 145°F for medium-rare.

Additionally, feel free to customize your toppings; adding fresh herbs like parsley or dill can elevate the dish further. If you prefer a spicier kick, consider adding sliced jalapeños or a dash of hot sauce to your gyros.

Enjoy this delicious Greek classic with a side of Greek salad or roasted vegetables for a complete meal!

Mediterranean Chickpea Stew

Mediterranean Chickpea Stew is a hearty and nutritious dish that beautifully showcases the flavors of the Mediterranean. This vegetarian stew is packed with protein-rich chickpeas, vibrant vegetables, and a medley of aromatic spices, making it a perfect choice for a comforting meal that everyone can enjoy. The best part about this recipe is that it can be easily prepared in a crockpot, allowing you to set it and forget it while it simmers to perfection.

This stew isn’t only delicious but also incredibly versatile. You can serve it over rice or quinoa for a complete meal, or enjoy it on its own with a side of crusty bread. With its bold flavors and healthy ingredients, Mediterranean Chickpea Stew is an ideal dish for busy weeknights or meal prepping for the week ahead. Let’s explore the ingredients and steps to create this delightful stew!

Ingredients (serving size: 4-6 people):

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups fresh spinach
• 2 tablespoons olive oil
• Juice of 1 lemon

Cooking Instructions:

1. Prepare the Ingredients: Begin by washing and chopping all your vegetables. Dice the onion, red bell pepper, and zucchini, and mince the garlic. This prep work will guarantee that your cooking process goes smoothly and efficiently.
2. Layer the Ingredients in the Crockpot: In the crockpot, start by adding the drained and rinsed chickpeas, diced onion, minced garlic, diced red bell pepper, and diced zucchini. This layering helps to distribute flavors evenly as it cooks.
3. Add the Remaining Ingredients: Pour in the can of diced tomatoes with their juice, followed by the vegetable broth. Add the ground cumin, smoked paprika, dried oregano, salt, and black pepper. Stir everything together gently to combine the ingredients and make sure that the spices are evenly distributed.
4. Cook the Stew: Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking process allows the flavors to meld beautifully and the vegetables to become tender.
5. Incorporate Spinach and Lemon Juice: About 30 minutes before serving, add the fresh spinach to the crockpot and squeeze in the juice of one lemon. Stir gently to incorporate the spinach, which will wilt as it cooks. This step adds a fresh and vibrant flavor to the stew.
6. Serve and Enjoy: Once the cooking time is complete, give the stew a final stir and taste for seasoning adjustments. Serve hot, either on its own or over a bed of rice or quinoa, and enjoy the rich flavors of the Mediterranean.

Extra Tips: When preparing Mediterranean Chickpea Stew, feel free to customize the vegetables based on your preference or what you have on hand. You can add carrots, kale, or even eggplant for added texture and flavor.

Additionally, garnishing the stew with fresh herbs like parsley or cilantro just before serving can elevate its presentation and freshness. If you prefer a thicker stew, you can mash some of the chickpeas with a fork before adding the spinach. Enjoy experimenting with this versatile recipe!

Crockpot Moussaka

Crockpot Moussaka is a delightful Greek dish that brings together layers of flavor and texture. Traditionally, moussaka is a baked casserole made with eggplant, minced meat, and béchamel sauce, but this crockpot version simplifies the process while still delivering the rich, comforting essence of the classic.

By using a slow cooker, you allow the ingredients to meld beautifully over hours, resulting in a tender, flavorful dish that’s perfect for family gatherings or a cozy night in.

This recipe features layers of sautéed eggplant, spiced ground meat, and a creamy sauce that comes together effortlessly in your crockpot. Not only does this method save time, but it also lets you enjoy the wonderful aroma of moussaka wafting through your home as it cooks.

Serve this dish with a fresh green salad or some crusty bread for a complete meal that embodies the heart of Mediterranean cooking.

Ingredients (Serves 4-6):

• 2 large eggplants, sliced into ¼ inch rounds
• 1 pound ground beef or lamb
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 ounces) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 cup béchamel sauce (store-bought or homemade)
• 1 cup shredded mozzarella or feta cheese
• Olive oil for sautéing

Cooking Instructions:

1. Prepare the Eggplant: Start by slicing the eggplants into ¼ inch thick rounds. Lay them on a clean towel and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness.

After 30 minutes, rinse and pat them dry with a paper towel.

2. Sauté the Eggplant: In a large skillet, heat a couple of tablespoons of olive oil over medium heat. Add the eggplant slices in batches, cooking until they’re golden brown on both sides.

This step helps to enhance their flavor and texture. Once browned, remove them from the skillet and set aside.

3. Cook the Meat Mixture: In the same skillet, add a bit more olive oil if needed and sauté the chopped onion until translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute until fragrant. Then, add the ground beef or lamb, cooking until browned. Drain excess fat if necessary.

4. Add Seasonings and Sauce: Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper.

Let this mixture simmer for about 5-10 minutes until well combined and heated through.

5. Layer the Ingredients in the Crockpot: Begin layering the ingredients in the crockpot. Start with a layer of the meat mixture, followed by a layer of eggplant.

Repeat the layers until all ingredients are used, finishing with a layer of eggplant on top.

6. Add the Béchamel Sauce: Pour the béchamel sauce evenly over the top layer of eggplant.

Sprinkle the shredded mozzarella or feta cheese on top.

7. Cook on Low: Cover the crockpot and set it to low for 6-8 hours.

This slow cooking allows the flavors to meld and the moussaka to set properly.

8. Serve: Once cooked, turn off the crockpot and let it rest for about 10-15 minutes before serving.

This resting time helps to firm up the layers, making it easier to serve.

Extra Tips:

For an even deeper flavor, consider adding a splash of red wine to the meat mixture while it simmers.

You can also customize the recipe by incorporating other vegetables such as zucchini or bell peppers.

If you prefer a thicker béchamel sauce, you can make it from scratch by whisking together butter, flour, milk, and a pinch of nutmeg.

Additionally, keep in mind that moussaka can be made a day in advance; simply reheat it in the crockpot on the low setting for a few hours before serving, making it an excellent option for meal prep or entertaining.

Greek-Style Stuffed Peppers

Greek-Style Stuffed Peppers are a delightful and wholesome dish that perfectly embodies the flavors of the Mediterranean. This recipe combines colorful bell peppers with a savory filling of rice, ground meat, aromatic herbs, and spices, all cooked to perfection in a crockpot. Not only is this dish hearty and satisfying, but it’s also incredibly easy to prepare, making it perfect for busy weeknights or meal prepping for the week ahead.

Cooking Greek-Style Stuffed Peppers in a crockpot allows the flavors to meld beautifully, resulting in tender peppers and a delicious filling that the whole family will enjoy. This dish isn’t only visually appealing with its vibrant colors but also offers a balanced meal with protein, grains, and vegetables all in one. Serve it with a side of Greek yogurt or a simple salad for a complete meal that everyone will love.

Ingredients (Serves 4-6)

• 4 large bell peppers (any color)
• 1 pound ground beef or lamb
• 1 cup cooked rice (white or brown)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper, to taste
• ½ cup feta cheese, crumbled (optional)
• Fresh parsley, chopped (for garnish)

Cooking Instructions

1. Prepare the Peppers: Start by washing the bell peppers thoroughly. Slice off the tops and carefully remove the seeds and membranes inside. Place the prepared peppers upright in the crockpot, ensuring they fit snugly.
2. Cook the Filling: In a large skillet over medium heat, add the ground beef or lamb and cook until browned, breaking it up with a spatula as it cooks. Once browned, drain any excess fat. Add the chopped onion and minced garlic to the skillet and sauté for about 3-4 minutes until the onion is translucent.
3. Combine Ingredients: In a large mixing bowl, combine the cooked meat mixture with the cooked rice, diced tomatoes (with their juices), tomato paste, oregano, thyme, paprika, salt, and pepper. If using, fold in the crumbled feta cheese to the mixture for added creaminess and flavor.
4. Stuff the Peppers: Carefully spoon the filling into each of the prepared bell peppers, packing it tightly. Leave a little room at the top for the filling to expand as it cooks.
5. Cook in the Crockpot: Pour a small amount of water (about ½ cup) into the bottom of the crockpot to help steam the peppers during cooking. Cover the crockpot with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the peppers are tender.
6. Serve and Garnish: Once cooked, carefully remove the stuffed peppers from the crockpot. Serve warm, garnished with fresh parsley for added color and freshness.

Extra Tips

For an added layer of flavor, consider sautéing the onions and garlic in olive oil before adding them to the meat mixture. You can also customize the filling by adding vegetables like zucchini or spinach for more nutrition.

If you prefer a vegetarian option, simply replace the meat with lentils or chickpeas and adjust the seasonings accordingly. Finally, for a fun twist, try using different types of cheese such as mozzarella or goat cheese to enhance the flavor profile of your Greek-Style Stuffed Peppers.

Zesty Beef Souvlaki

Indulge in the vibrant flavors of Greece with this Zesty Beef Souvlaki, a dish that captures the essence of Mediterranean cuisine. Cooking this recipe in a crockpot allows the beef to marinate deeply in zesty herbs and spices, guaranteeing tender, flavorful meat that can be served in various ways.

Whether you choose to enjoy it over rice, in a pita, or alongside a fresh Greek salad, this dish is sure to impress family and friends alike. This crockpot version of Beef Souvlaki simplifies the cooking process yet maintains the authentic taste that makes this dish a favorite.

With minimal prep time and the ability to let the slow cooker do the work, you can enjoy a delicious meal without spending hours in the kitchen. Gather your ingredients and get ready to savor the Mediterranean delights of Zesty Beef Souvlaki!

Ingredients (Serves 4-6):

• 2 pounds beef sirloin or flank steak, cut into 1-inch cubes
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional for heat)
• 1 bell pepper, cut into chunks (optional for added flavor)
• 1 onion, cut into wedges (optional for added flavor)
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, black pepper, and red pepper flakes (if using). This marinade will infuse the beef with flavor and help tenderize it during cooking.
2. Marinate the Beef: Place the cubed beef in a large zip-top bag or a bowl. Pour the marinade over the beef, making sure all pieces are well-coated. Seal the bag or cover the bowl, and refrigerate for at least 1 hour, ideally overnight. This allows the flavors to penetrate the beef thoroughly.
3. Assemble in the Crockpot: After marinating, transfer the beef to the crockpot. If you’re using bell peppers and onions for extra flavor, layer them on top of the beef. Pour any remaining marinade over the top to guarantee the vegetables and meat soak up all the flavors.
4. Cook the Beef: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The low and slow method will yield the most tender beef, so if you have the time, opt for the low setting.
5. Serve and Garnish: Once cooked, the beef should be tender and easy to shred. Serve hot, garnished with chopped parsley. You can enjoy it in warm pitas, over rice, or with a fresh Greek salad.

Extra Tips:

For an even more authentic experience, consider pairing your Zesty Beef Souvlaki with homemade tzatziki sauce made from yogurt, cucumber, garlic, and dill.

Additionally, feel free to customize the recipe by adding other vegetables like zucchini or mushrooms for a heartier dish. If you’re preparing this for a gathering, it can easily be doubled, and the leftovers make for fantastic next-day sandwiches or salads!

Spinach and Feta Stuffed Chicken

If you’re seeking a hearty and flavorful dish that brings a taste of Greece to your table, search no more than Spinach and Feta Stuffed Chicken. This delightful recipe features tender chicken breasts filled with a savory mixture of spinach, feta cheese, and aromatic herbs. Cooking this dish in a crockpot enhances the flavors and guarantees that the chicken remains juicy and succulent throughout the cooking process.

Perfect for a weeknight dinner or a gathering with friends, this dish is as easy to prepare as it’s delicious. The combination of spinach and feta is a classic in Greek cuisine, providing a burst of flavor that pairs beautifully with the mild taste of chicken. As the stuffed chicken simmers in the crockpot, the ingredients meld together, creating a comforting and satisfying meal.

Serve it with a side of roasted vegetables or a fresh Greek salad for a complete and balanced dinner.

Ingredients (serving size: 4-6 people)

• 4-6 boneless, skinless chicken breasts
• 2 cups fresh spinach, chopped
• 1 cup feta cheese, crumbled
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup chicken broth

Cooking Instructions

1. Prepare the Filling: In a medium bowl, combine the chopped spinach, feta cheese, cream cheese, Parmesan cheese, minced garlic, oregano, thyme, salt, and pepper. Mix well until all ingredients are thoroughly combined and the mixture is creamy.
2. Stuff the Chicken: Using a sharp knife, create a pocket in the side of each chicken breast. Be careful not to cut all the way through. Generously stuff each pocket with the spinach and feta filling, making sure it’s packed in well. You may use toothpicks to secure the openings if desired.
3. Sear the Chicken (Optional): In a skillet over medium heat, add olive oil. Once hot, sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown. This step adds an extra layer of flavor, but you can skip it if you’re short on time.
4. Place in Crockpot: Transfer the seared (or raw) stuffed chicken to the crockpot. Pour the chicken broth over the top, ensuring the chicken is well-coated.
5. Cook: Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
6. Serve: Once cooked, remove the chicken from the crockpot and let it rest for a few minutes. Slice and serve with the juices from the pot drizzled over the top.

Extra Tips

For added flavor, consider marinating the chicken breasts in olive oil, lemon juice, and herbs for a few hours before stuffing them. This won’t only enhance the taste but also help to keep the chicken moist during cooking.

Additionally, feel free to experiment with other ingredients in the filling, such as sun-dried tomatoes or olives, for a personal twist. If you have leftovers, they make for excellent meal prep for the week ahead!

Tomato and Olive Ragu

Tomato and Olive Ragu is a vibrant and flavorful dish that brings the essence of Greek cuisine to your table. This rich sauce is perfect for serving over pasta, polenta, or even as a topping for grilled meats. The combination of ripe tomatoes, briny olives, and aromatic herbs creates a delightful symphony of flavors that will transport you to the sun-drenched shores of the Mediterranean.

Cooking this dish in a crockpot allows the ingredients to meld beautifully, resulting in a comforting and hearty sauce that can be enjoyed any time of year. This easy-to-follow recipe isn’t only delicious but also convenient, as it can be prepared in advance and left to cook throughout the day.

By utilizing the slow cooker, you’ll have more time to focus on other aspects of your meal or simply relax. Gather your ingredients and let the slow cooker do the work while you savor the enticing aromas wafting through your home.

Ingredients (serving size: 4-6 people)

• 2 tablespoons olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 cup pitted Kalamata olives, halved
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)
• Grated Parmesan cheese for serving (optional)

Cooking Instructions

1. Sauté the Aromatics: In a skillet over medium heat, add the olive oil. Once hot, add the diced onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant. This step builds a flavorful base for your ragu.
2. Combine Ingredients in the Crockpot: Transfer the sautéed onion and garlic to the crockpot. Add the crushed tomatoes, halved olives, dried oregano, dried thyme, red pepper flakes (if using), and season with salt and pepper. Stir well to combine all the ingredients, ensuring that the tomatoes and olives are evenly distributed.
3. Cook the Ragu: Cover the crockpot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The slow cooking process allows the flavors to deepen and meld together, resulting in a rich and robust sauce.
4. Adjust Seasoning: Once the cooking time is complete, taste the ragu and adjust the seasoning with more salt and pepper if needed. If the sauce is too thick, you can add a splash of water to reach your desired consistency.
5. Serve: Ladle the tomato and olive ragu over your choice of pasta, polenta, or grilled meats. Garnish with fresh basil leaves and sprinkle with grated Parmesan cheese if desired. Serve hot and enjoy!

Extra Tips

For an added depth of flavor, consider incorporating a splash of red wine when you combine the ingredients in the crockpot.

Also, feel free to experiment with additional vegetables like bell peppers or mushrooms to enhance the ragu further. This dish can be made ahead of time and refrigerated, as the flavors often improve after a day. Reheat gently on the stove or in the microwave before serving.

Enjoy your culinary journey to Greece with this delightful Tomato and Olive Ragu!

Slow Cooked Greek Meatballs

Slow Cooked Greek Meatballs are a delightful and hearty dish that captures the essence of traditional Greek flavors in a convenient and easy-to-make format. These meatballs are infused with aromatic herbs, spices, and a hint of tangy feta cheese, making them a perfect dish for family gatherings or weeknight dinners.

The slow cooking process allows the flavors to meld beautifully, resulting in tender meatballs that are bursting with Mediterranean goodness. Cooking these meatballs in a crockpot not only simplifies the process but also guarantees that they stay moist and flavorful.

Served with a side of warm pita bread or over a bed of fluffy rice, these meatballs make for a satisfying meal that’s sure to please everyone at the table. Plus, they can be easily frozen for later use, making them a fantastic option for meal prep!

Ingredients (Serves 4-6):

• 1 pound ground beef
• 1 pound ground lamb (or additional ground beef)
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 large egg
• 1 jar (24 oz) marinara sauce

Cooking Instructions:

1. Prepare the Meat Mixture: In a large mixing bowl, combine the ground beef and ground lamb. Add the breadcrumbs, grated Parmesan, crumbled feta, chopped parsley, minced garlic, oregano, thyme, salt, black pepper, and red pepper flakes if using.

Crack the egg into the bowl and mix all the ingredients together until well combined. Be careful not to overmix, as this can make the meatballs tough.

2. Form the Meatballs: Using your hands, shape the meat mixture into meatballs, about 1 to 1.5 inches in diameter. You should get approximately 20-25 meatballs.

Place the shaped meatballs on a baking sheet lined with parchment paper to make it easier to transfer them to the crockpot later.

3. Brown the Meatballs (Optional): For extra flavor and a nice texture, you can brown the meatballs in a skillet over medium heat for about 2-3 minutes on each side until they’re golden.

This step is optional but adds depth to the overall flavor.

4. Add Meatballs to the Crockpot: Pour half of the marinara sauce into the bottom of the crockpot. Gently place the meatballs on top of the sauce in a single layer.

Once all the meatballs are in the crockpot, pour the remaining marinara sauce over the top, guaranteeing they’re well coated.

5. Slow Cook the Meatballs: Cover the crockpot with the lid and set it on low heat. Allow the meatballs to cook for 6-8 hours or on high heat for 3-4 hours.

The meatballs should be cooked through and tender when finished.

6. Serve: Once cooked, carefully remove the meatballs from the crockpot and serve them warm. They can be enjoyed on their own, with pasta, or in pita bread with a side of tzatziki sauce.

Extra Tips:

When making Slow Cooked Greek Meatballs, feel free to customize the ingredients to suit your taste. You can add chopped spinach or grated zucchini for extra nutrition, or swap out the meats for your preference.

If you don’t have a crockpot, these meatballs can also be baked in the oven at 400°F for about 20-25 minutes. Additionally, leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage, making this dish a great option for meal prep!

Avgolemono Soup

Avgolemono soup, a classic Greek dish, combines the tangy flavors of lemon with the richness of egg and chicken. This comforting soup is perfect for chilly evenings or when you’re feeling under the weather. Cooking it in a crockpot allows the flavors to meld beautifully while providing a hassle-free approach, guaranteeing that you can enjoy a warm bowl of this delicious soup with minimal effort.

The base of Avgolemono is typically chicken broth, enriched with tender pieces of chicken, rice, and a velvety egg-lemon mixture that gives the soup its signature creaminess and brightness. It’s a dish that celebrates the simple yet profound flavors of Greek cuisine, making it a beloved staple in many households.

Whether you’re serving it as a starter or a main course, Avgolemono soup is sure to impress your family and friends.

Ingredients (Serves 4-6):

• 4 cups chicken broth
• 1 cup cooked chicken, shredded
• 1/2 cup long-grain rice
• 3 large eggs
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Crockpot: In your crockpot, combine the chicken broth, chopped onion, minced garlic, and dried oregano. Stir the ingredients together to guarantee they’re well mixed. This will form the flavorful base of your soup.
2. Cook the Rice: Add the long-grain rice to the crockpot. This will allow the rice to cook slowly and absorb the flavors from the broth and aromatics. Cover the crockpot and set it to cook on low for about 4 hours, or until the rice is tender.
3. Add Chicken: Once the rice is cooked, carefully stir in the shredded cooked chicken. Allow it to heat through for about 15 minutes. This step guarantees that the chicken warms up without overcooking, maintaining its tenderness.
4. Prepare the Avgolemono Mixture: In a separate bowl, whisk together the eggs and fresh lemon juice until well combined. This mixture will give the soup its creamy texture and zesty flavor.
5. Temper the Egg Mixture: To prevent the eggs from curdling, slowly add a ladleful of the hot broth from the crockpot into the egg-lemon mixture while whisking continuously. This gradual process raises the temperature of the eggs without cooking them.
6. Combine and Finish: After tempering, slowly pour the egg-lemon mixture back into the crockpot while stirring the soup gently. This will create a creamy consistency. Season with salt and pepper to taste.
7. Garnish and Serve: Ladle the Avgolemono soup into bowls and garnish with freshly chopped parsley. This adds a pop of color and a fresh flavor to the dish.

Extra Tips:

For an enhanced flavor profile, consider adding a bay leaf to the broth while it cooks, and remember to remove it before serving.

For a creamier texture, you can also blend part of the soup before adding the egg mixture. Additionally, using homemade chicken broth will elevate the dish even further.

Serve the soup with crusty bread or a Greek salad for a complete meal. Enjoy your homemade Avgolemono soup!

Herb Roasted Greek Vegetables

Herb Roasted Greek Vegetables are a delicious and vibrant addition to any meal, packed with nutritious ingredients and aromatic herbs that embody the flavors of Greece. The dish features a medley of seasonal vegetables, such as bell peppers, zucchini, and red onions, all roasted to perfection in a slow cooker with a blend of olive oil, garlic, lemon, and fresh herbs. This method guarantees that the vegetables remain tender while absorbing all the wonderful flavors, making them a perfect side dish for grilled meats or as a hearty vegetarian option.

This recipe isn’t only easy to prepare but also versatile, allowing you to use any vegetables you have on hand. The slow cooker technique simplifies the cooking process, enabling you to set it and forget it until mealtime. Whether you’re hosting a gathering or simply enjoying a family meal, these Herb Roasted Greek Vegetables will surprise and delight with their fresh, zesty taste.

Ingredients (Serves 4-6):

• 2 medium zucchini, sliced
• 2 bell peppers (red and yellow), chopped
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
• 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
• 1 lemon, juiced and zested
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Vegetables: Start by washing and chopping all your vegetables. Cut the zucchini into thick slices, chop the bell peppers into bite-sized pieces, and cut the onion into wedges. Halve the cherry tomatoes and set everything aside in a large mixing bowl.
2. Mix the Seasoning: In a small bowl, combine the minced garlic, olive oil, lemon juice, lemon zest, oregano, thyme, salt, and pepper. Whisk these ingredients together until well combined, creating a flavorful marinade for the vegetables.
3. Combine: Pour the marinade over the chopped vegetables in the mixing bowl. Using your hands or a spatula, toss the vegetables until they’re evenly coated with the marinade. This step guarantees that every piece of vegetable is infused with the delicious herb flavors.
4. Transfer to Slow Cooker: Take the coated vegetables and transfer them to your slow cooker. Spread them out as evenly as possible to allow for even cooking.
5. Cook: Cover the slow cooker with its lid and set it to cook on low for 4-5 hours or on high for 2-3 hours. Keep an eye on the vegetables; they should be tender and slightly caramelized when done.
6. Serve: Once cooked, give the vegetables a gentle stir and serve them warm. They can be enjoyed as a side dish or mixed with grains for a wholesome vegetarian main course.

Extra Tips: To enhance the flavor of your Herb Roasted Greek Vegetables, consider adding a sprinkle of feta cheese on top before serving. For a spicier kick, toss in some red pepper flakes. Additionally, feel free to experiment with other seasonal vegetables like eggplant or asparagus to customize this dish to your liking. Enjoy your cooking!

Greek Yogurt and Honey Dessert

Greek Yogurt and Honey Dessert is a simple yet indulgent treat that embodies the flavors of Greece. This dessert combines the creamy richness of Greek yogurt with the natural sweetness of honey, creating a delightful balance that’s both satisfying and rejuvenating.

It’s a versatile dish that can be enjoyed on its own or served alongside fresh fruits, nuts, or granola for added texture and flavor. Perfect for a warm summer evening or as a light finish to a hearty meal, this dessert is sure to impress family and friends alike.

This recipe isn’t only quick to prepare but also healthy, making it an excellent choice for those who want to indulge without the guilt. The use of Greek yogurt provides a good source of protein and probiotics, while honey adds a natural sweetness without the need for refined sugars.

With just a few simple ingredients, you can create an elegant dessert that showcases the beauty of Greek cuisine.

Ingredients (Serves 4-6):

• 4 cups Greek yogurt
• 1/2 cup honey (plus extra for drizzling)
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts or almonds (optional)
• Fresh berries (strawberries, blueberries, or raspberries) for garnish (optional)
• Mint leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Yogurt Mixture: In a large mixing bowl, add the Greek yogurt, honey, and vanilla extract. Using a whisk or spatula, gently combine the ingredients until smooth and well integrated. Make sure to taste and adjust the sweetness by adding more honey if desired.
2. Layer the Dessert: Take serving glasses or bowls, and begin layering the yogurt mixture. Start by adding a generous spoonful of the yogurt mixture to the bottom of each glass. If you’re using nuts, sprinkle a layer of chopped walnuts or almonds on top of the yogurt.
3. Repeat Layers: Continue layering the yogurt and nuts (if using) until the glasses are filled to the desired level. Aim for at least two layers for a visually appealing presentation.
4. Chill the Dessert: Once all the glasses are filled, cover them with plastic wrap and place them in the refrigerator. Allow the dessert to chill for at least 30 minutes, which helps the flavors to meld and the dessert to firm up slightly.
5. Garnish and Serve: Before serving, remove the dessert from the refrigerator. Drizzle additional honey on top of each serving, and if desired, add fresh berries and mint leaves for garnish. Serve immediately and enjoy your rejuvenating Greek Yogurt and Honey Dessert!

Extra Tips: For a fun twist, consider adding your favorite fruits into the layers, such as sliced bananas, peaches, or pomegranate seeds. If you prefer a more decadent experience, you can fold in some melted dark chocolate or a sprinkle of cinnamon for added flavor.

This dessert is versatile, so feel free to experiment with different nuts and fruits based on your preferences. Enjoy!