Crockpot Chicken and Quinoa Stew

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Crockpot Chicken and Quinoa Stew
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Crockpot Chicken and Quinoa Stew

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Servings

4

servings
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Ingredients

  • 1/2 pounds ½ pounds boneless, skinless chicken breasts or thighs

  • 1 cup quinoa, rinsed

  • 1 can (15 oz) diced tomatoes, undrained

  • 4 cups low-sodium chicken broth

  • 2 medium carrots, peeled and diced

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried oregano

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon salt (or to taste)

  • 1/2 teaspoon black pepper

  • 1 zucchini, diced

  • 1 can (15 oz) white beans, drained and rinsed

  • 1 cup baby spinach (optional, added at the end)

  • Juice of ½ lemon (for brightness)

  • Fresh parsley or cilantro, for garnish

Directions

  • In a crockpot, combine the chicken, quinoa, diced tomatoes, chicken broth, carrots, onion, garlic, smoked paprika, oregano, cumin, salt, and black pepper. Stir gently to distribute the spices.
  • Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreddable.
  • About 30 minutes before serving, stir in the zucchini and white beans. Let them cook until softened.
  • Remove the chicken, shred it with two forks, and return it to the crockpot. Stir well.
  • If using baby spinach, add it in the last 5 minutes, letting it wilt in the heat.
  • Stir in the lemon juice for a bright, fresh finish. Taste and adjust seasoning if needed.
  • Ladle into bowls, garnish with fresh parsley or cilantro, and enjoy warm!
  • This stew pairs beautifully with a crusty baguette or a sprinkle of parmesan on top for extra comfort.
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Crockpot Chicken and Quinoa Stew

Crockpot Chicken and Quinoa Stew
Pin
Print

Crockpot Chicken and Quinoa Stew

0.0 from 0 votes
Servings

4

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 1/2 pounds ½ pounds boneless, skinless chicken breasts or thighs

  • 1 cup quinoa, rinsed

  • 1 can (15 oz) diced tomatoes, undrained

  • 4 cups low-sodium chicken broth

  • 2 medium carrots, peeled and diced

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 teaspoon smoked paprika

  • 1 teaspoon dried oregano

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon salt (or to taste)

  • 1/2 teaspoon black pepper

  • 1 zucchini, diced

  • 1 can (15 oz) white beans, drained and rinsed

  • 1 cup baby spinach (optional, added at the end)

  • Juice of ½ lemon (for brightness)

  • Fresh parsley or cilantro, for garnish

Directions

  • In a crockpot, combine the chicken, quinoa, diced tomatoes, chicken broth, carrots, onion, garlic, smoked paprika, oregano, cumin, salt, and black pepper. Stir gently to distribute the spices.
  • Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreddable.
  • About 30 minutes before serving, stir in the zucchini and white beans. Let them cook until softened.
  • Remove the chicken, shred it with two forks, and return it to the crockpot. Stir well.
  • If using baby spinach, add it in the last 5 minutes, letting it wilt in the heat.
  • Stir in the lemon juice for a bright, fresh finish. Taste and adjust seasoning if needed.
  • Ladle into bowls, garnish with fresh parsley or cilantro, and enjoy warm!
  • This stew pairs beautifully with a crusty baguette or a sprinkle of parmesan on top for extra comfort.
Pinterest

Like this recipe?

Follow @dinnerendeavor on Pinterest