Slow Cooker Mediterranean Succotash

 Slow Cooker Mediterranean SuccotashI just love it when simple and healthy come together just right to create the perfect meal for a busy night.  This is one of those recipes.  It couldn’t be simpler, even for a slow cooker recipe, and is perfect for those nights when you’re playing taxi driver all night long and have to catch a meal somewhere in between trips.

Traditional succotash is a stewed combination of lima beans, corn, and tomatoes.  It’s a cozy, home-cooking type dish, and is often served as a side.  This version features more Mediterranean flavors, and creamy white beans in place of the lima beans.  And when it’s served over some couscous, it makes for a hearty, healthy meal.

To begin, I chopped up some fresh zucchini and red bell pepper.  I minced some garlic, and sliced a handful of kalamata olive in half.

Slow Cooker Mediterranean Succotash - Chew Nibble Nosh 1

All of the vegetables went into my slow cooker, along with two cans of Cannellini beans, a can of diced tomatoes, and a cup of chicken broth.  You could easily substitute vegetable broth for the chicken, to make this a truly vegetarian dish, but I just used what I had on hand.

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I gave the mixture a good stir, popped the lid on, and set it to cook on low for four hours.

Before serving, I juiced a lemon, cut up some fresh parsley, and grabbed some Balsamic vinegar.

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The lemon juice, vinegar, and parsley all went into the pot, along with a hefty dose of pepper.  The lemon and vinegar help perk up the flavors of the veggies a bit, so they taste beautifully fresh.

Once that was all mixed in, we were ready eat!  It’s that simple!  I served the succotash over some pearled couscous, and sprinkled the top with some crumbled feta cheese to finish things off.


Slow Cooker Mediterranean Succotash - Chew Nibble Nosh


Adapted from Cooking Light

Slow Cooker Mediterranean Succotash
Recipe type: Dinner
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 cup chicken or vegetable broth
  • 1 cup chopped zucchini
  • 1 cup chopped red bell pepper
  • ½ cup pitted Kalamata olives, halved
  • 2 cloves garlic, minced
  • 2 (15 oz.) cans cannellini beans, rinsed and drained
  • 1 (14.5 oz) can diced tomatoes with basil, garlic and oregano
  • ¼ cup chopped fresh parsley
  • 2 Tbsp. Balsamic vinegar
  • 2 Tbsp. lemon juice
  • ¼ tsp. black pepper
  • cooked pearled couscous
  • ¼ cup crumbled feta cheese
  1. Place first 7 ingredients in a 4-quart slow cooker. Stir well. Cover and cook on LOW for 4 hours.
  2. Stir in parsley, vinegar, and lemon juice. Add black pepper, stir well.
  3. Serve over cooked couscous and sprinkle with crumbled feta.