Mediterranean Crockpot Chicken, Zucchini & Broccoli Shells and Cheese
Mediterranean Crockpot Chicken, Zucchini & Broccoli Shells and Cheese
Creamy, herby, and veggie-packed—like baked pasta met a sunny Greek taverna.
Ingredients
1 lb (450 g) boneless, skinless chicken breast, cut into cubes
5 cups broccoli florets (fresh or frozen)
1½ to 2 cups zucchini, diced (about 1 medium zucchini)
8 oz pasta shells (or whole wheat pasta, if preferred)
½ cup sun-dried tomatoes, chopped (optional for a flavor boost)
8 oz shredded cheese (mix of mozzarella + kasseri, gouda, or provolone for meltability)
½ cup crumbled feta cheese
4 oz cream cheese or Greek yogurt (for tang)
1½ cups whole milk (or oat milk for a lighter option)
½ cup vegetable or chicken broth
1 tbsp minced garlic
1 tsp dried oregano
½ tsp dried thyme or basil
½ tsp mustard powder (optional but balances the richness)
Salt & black pepper, to taste
Optional garnish: fresh parsley, lemon zest, and a drizzle of olive oil
Instructions
Prepare the Base
1. In a large bowl, combine:
Cubed chicken
Broccoli
Zucchini
Pasta shells
Sun-dried tomatoes (if using)
2. Toss to evenly distribute.
Make the Mediterranean Cheese Sauce
1. In a separate bowl, whisk together:
Shredded cheese
Feta
Cream cheese or yogurt
Milk
Broth
Garlic
Oregano, thyme/basil
Mustard powder (if using)
Salt & pepper
2. Whisk until well combined.
Layer & Cook
1. Lightly oil the inside of your crockpot.
2. Add the chicken and veggie mixture to the crockpot.
3. Pour the cheese sauce over the top, gently pressing to make sure all is coated.
4. Cover and cook:
On Low: 4–5 hours
On High: 2–3 hours
Until chicken is cooked and pasta is tender.
Stir & Serve
1. Stir the mixture gently once cooked.
2. Taste and adjust seasoning.
3. Serve warm topped with:
Chopped parsley
Lemon zest
Optional drizzle of olive oil for that Mediterranean finish
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Recipe Summary
Prep Time: 15 minutes
Cook Time: 4–5 hrs (low) or 2–3 hrs (high)
Servings: 6
Calories: ~400 kcal per serving
Difficulty: Easy