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A bowl of Low-Carb Greek Lemon Chicken Stew with tender chicken, carrots, and spinach in a light lemon broth.
Dreena Grace Burthon

Low-Carb Greek Lemon Chicken Stew

A bright and cozy Mediterranean chicken stew made low-carb for diabetic-friendly comfort. Easy to make, full of flavor, and perfect for meal prep.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Resting Time 10 minutes
Total Time 6 hours 55 minutes
Servings: 4 people
Course: dinner, Main Dish
Cuisine: Greek, Mediterranean
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil extra virgin
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 medium carrots sliced
  • 2 stalks celery chopped
  • 1.5 lbs chicken breast or thighs boneless, skinless
  • 4 cups chicken broth low-sodium preferred
  • 2 tbsp fresh lemon juice plus more to taste
  • 1 tsp lemon zest optional but brightens flavor
  • 1 tsp dried oregano or 1 tbsp fresh oregano
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper freshly ground
  • 2 cups spinach or zucchini optional add-in near the end

Equipment

  • 1 Slow cooker (Crockpot) or Instant Pot if preferred
  • 1 Cutting board for prepping chicken and veggies
  • 1 Sharp knife essential for chopping ingredients
  • 1 Wooden Spoon for stirring
  • 1 Measuring Cups and Spoons for broth, oil, and lemon juice
  • 1 Citrus juicer or reamer optional but helpful for fresh lemon juice

Method
 

  1. Drizzle olive oil in the bottom of your slow cooker.
  2. Add the chopped onion, garlic, carrots, and celery. You can sauté them first if you want extra flavor, but it’s not required.
  3. Place the chicken breasts or thighs on top of the vegetables.
  4. Pour in the chicken broth until everything is just covered.
  5. Add oregano, salt, and black pepper. Give it a light stir to combine.
  6. Cover and cook on Low for 6 to 7 hours, or on High for about 3 to 4 hours, until the chicken is tender.
  7. Once the chicken is cooked, remove it with a fork and shred it gently, then return it to the pot.
  8. Stir in the lemon juice and lemon zest right before serving. This keeps the flavor fresh and bright.
  9. If you’re adding spinach or zucchini, toss them in during the last 20 minutes of cooking so they stay green and tender.
  10. Taste and adjust seasoning if needed. Serve warm, drizzled with a bit of olive oil or topped with fresh herbs if you like.

Notes

  • This Low-Carb Greek Lemon Chicken Stew tastes even better the next day — the lemon really soaks in overnight. Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 2 months.
  • Reheat gently on the stove with a splash of broth or water to keep it smooth. Always finish with a squeeze of fresh lemon before serving again.
  • For low-carb sides, try pairing it with cauliflower rice, roasted veggies, or a crisp Greek salad. If you’re not counting carbs, warm pita bread or rice works perfectly.
  • Add-ins like spinach, dill, or a crumble of feta take it up a notch without changing the carb count much.