Here’s another great low calorie crock pot recipe that is not only easy, but incredibly yummy and satisfying. With each hearty serving of this Slow Cooker Chicken Recipe for Greek Stew, you get loads of flavor, but it packs on a mere 5 Points per serving. It’s filled with delicious vegetables and covered in a tangy creamy tomato yogurt sauce with lemon essence that is soooooooo good, I want to smother everything with it! I also love that this dish tastes light and fresh, making a great spring or summer crock pot recipe. If you love Mediterranean flavors, and are looking for an easy weeknight dinner idea, give this delectable dish a try ASAP.

Slow Cooker Greek Chicken Stew Recipe

One of my delicious and healthy crock pot recipes that the whole family can enjoy, this Crock Pot Greek Chicken Stew is fantastic. Loaded with delectable Mediterranean flavor, but super low in carbohydrates, each large serving has just 5 Points. Though not an official one of Weight Watchers Crock Pot Recipes, it’s a great low calorie dish that all calorie counters can enjoy.


  • 1lb skinless, boneless chicken thighs (about 4-6 thighs)
  • 1 14oz can diced tomatoes
  • 1 cup fat free chicken broth
  • 1/2 cup plain, fat free Greek yogurt
  • 1 small head cauliflower, chopped
  • 1 fennel bulb, sliced
  • 1 10oz can artichoke hearts, drained
  • 1 large red onion, sliced
  • 1/3 cup Kalamata olives (not in oil), drained
  • 1/4 cup fresh oregano, finely chopped
  • 8 garlic cloves, minced
  • 2 tsp fresh lemon zest
  • 1 tsp salt
  • ½ tsp black pepper


  1. Spray a large nonstick skillet with non-fat cooking spray and set at medium high heat. Add the chicken and cook, turning once, until browned, about 5-8 minutes.
  2. Transfer chicken to a 5-6 quart slow cooker. Arrange cauliflower, fennel, onion, olives around the chicken. Then cover with garlic, lemon zest, oregano, salt and pepper.
  3. Pour in broth and tomatoes.
  4. Cover and cook about 4-5 hours on high or 6-8 hours on low.
  5. Stir in yogurt and artichokes and cook for about another 15- 30 minutes.

Preparation time: 15 minute(s)

Cooking time: 6 hour(s)

Diet (other): Low calorie, Reduced carbohydrate, High protein

Number of servings (yield): 4

Meal type: dinner

Culinary tradition: Greek

Entire recipe makes 4 servings
Serving size is 1 – 1 ½ thighs, and about 1 1/4 cup of sauce
Each serving = 5 Points

PER SERVING: 229 calories; 6g fat; 15 g carbohydrates; 29 g protein; 5 g fiber


  1. I followed the recipe exactly as written other than substituting the fresh oregano for a smaller amount of dried. I even reduced my cooking time based on others reviews but it still turned out mushy and bland. In order to make it edible I added more 0% fat Fage greek yogurt and some Hidden Valley GREEK Yogurt seasoning from a packet If I had to do it again I would have taken all of these lovely fresh vegetables and roasted them. I do think a small amount of reduced fat feta would add some much needed flavor.

  2. I followed the recipe exactly cooking for 6 hour on low, and I agree with Vicky. I use my crockpot frequently and have never had any problems with overcooking, so I’m pretty sure it had nothing to do with heat settings. The flavors were really good, but the texture from overcooking was a little off-putting. I think probably 4-5 on low is plenty, especially since the chicken was already browned. I served mine over pasta, but would have also been good as a stew.

  3. I was really looking forward to this, but I must have cooked it too long (6 hours on low), or my “low” setting on my crockpot must cook too high.  The dish, while it tasted good, was almost turned to mush.  I will still eat it, but I wouldn’t be able to convince anyone else to, solely based on the texture and appearance. 

  4. Judithuk2002 Reply

    OK this is going to be one of those comments with how many things I substituted until it wasn’t much like the original, but it was good anyway~!  I didn’t use the crockpot because it was already late afternoon when I started looking for something to do with the thawed chicken in the fridge.  I didn’t have a cauliflower so I used about 3 cups of frozen mixed veg which was mostly brocolli and cauliflower anyway.  I also didn’t have fennel but I don’t like it so I didn’t miss it.  I used home preserved meyer lemon instead of the lemon zest and cooked it on top of the stove about 45 minutes or so.


  5. We really enjoyed this!  Even my 5 and 7 years olds cleaned their plates.  The ingredient I was the most leery about (the cauliflower) ended up being my favorite part of this dish!  I doubled the garlic, added crushed red pepper and served over whole wheat pasta.  We also topped this with some fat free feta.  My family LOVED it and I will make again.

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