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Slow Cooker Mediterranean Stew

Slow Cooker Mediterranean Stew

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A nice hearty stew that is wicked easy.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 122 kcal
  • 6%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet


  1. In a slow cooker, combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, and garlic. Season with cumin, turmeric, red pepper, cinnamon, and paprika.
  2. Cover, and cook on Low for 8 to 10 hours, or until vegetables are tender.
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This was very good. However I made a few changes: rather than tomato sauce and a fresh tomato I used canned diced tomatoes; I substituted the broth with 1/4 to 1/2 cup white wine and I used green beans instead of okra.


You know, I really think this is D-lish. I am not a big okra fan so I just left it out. The flavors are awesome and I added a few more raisins than what the recipe called for. For those other reviewers that didn't like the taste, you have to remember, this is MEDITERRANEAN stew, not AMERICAN stew. If you don't like ethnic foods- you won't like this but for those who can appreciate the flavors, it's awesome. I would definitely make this again.


I have, what I think is, an avg size crock pot. I ended up leaving out 1/3 of the squash, 1/2 the okra and some eggplant to fit it all in! Definitely different. A good way to cook eggplant. I served it w/gnocci (potato pasta). My husband liked it, I thought the seasonings were off - and I love all those in the receipe. We had left overs, so the next day made Couscous and made a veggi burrito w/the stew, cheese, couscous and Louisiana hot sauce - Now THAT was GOOD!!!! A good, very healthy receipe, but you'll probably need to make little changes for it to suit your taste.