Chicken Veggie Quinoa Stew
Hola! If you’ve ever wondered what happens when a Florida girl falls head over heels for the bold flavors of homey comfort cooking, let me introduce you to my Slow Cooker Chicken, Veggie, and Quinoa Stew. Growing up, my abuela taught me that a good stew isn’t just food, it’s family in a bowl. This dish brings that same spirit right into your slow cooker. Packed with tender chicken, hearty vegetables, and nutty quinoa, it’s the perfect healthy crockpot recipe for busy nights when you still crave something wholesome. Trust me, this recipe will soon become one of your favorite crockpot soup recipes!
Quick Recipe Overview
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 4 hours |
| Total Time | 4 hours 15 minutes |
| Servings | 6 |
| Difficulty | Easy |
| Cuisine | American, Healthy Crockpot |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Wholesome and hearty: Each spoonful is packed with lean protein, fiber-rich veggies, and quinoa that keeps you full and energized.
- Easy prep: Just chop, stir, and let the crockpot do all the work while you go about your day.
- Kid-friendly: The mild flavors make it easy to serve to picky eaters, and you can sneak in veggies like zucchini without fuss.
- Great for meal prep: This stew reheats beautifully, making it perfect for healthy crockpot meals you can enjoy all week.
- Customizable: Swap in your favorite vegetables or protein to create endless crockpot recipes easy enough for any taste.
Slow Cooker Chicken, Veggie, and Quinoa Stew
- Total Time: 4 hours 15 minutes
- Yield: 6 servings 1x
Description
This Slow Cooker Chicken, Veggie, and Quinoa Stew is hearty, wholesome, and full of flavor. Packed with tender chicken, colorful veggies, and protein-rich quinoa, it’s a healthy crockpot recipe the whole family will love.
Ingredients
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced or finely grated
- 3 large carrots, chopped
- 1 teaspoon Italian seasoning
- 2 teaspoons salt
- 1 (15-oz) can tomato sauce
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 pound boneless, skinless chicken breasts or thighs
- 32 ounces chicken stock
- 2 cups water
- 1 cup fresh or frozen corn kernels
- 1 medium zucchini, chopped
- ½ cup quinoa, rinsed
- ¼ cup fresh parsley for serving, optional
Instructions
1. Add the onion, garlic, carrots, Italian seasoning, salt, tomato sauce, chickpeas, stock, and water to a slow cooker, stirring to combine. Add the chicken and stir again.
2. Cover and cook on high for 3.5 hours.
3. Remove the chicken. Shred with two forks and set aside.
4. Add the corn, zucchini, and quinoa. Cover and continue to cook on high for an additional 30 minutes, or until the quinoa is cooked through.
5. Add back the shredded chicken, sprinkle with parsley, and serve.
Notes
If picky eaters dislike zucchini skin, peel it first.
For little ones, serve the chicken and veggies separately and let them sip the broth.
This recipe was tested in a 6-Quart Slow Cooker.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup, Stew
- Method: Slow Cooker
- Cuisine: American, Healthy Crockpot
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 690mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 55mg
Ingredients
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced or finely grated
- 3 large carrots, chopped
- 1 teaspoon Italian seasoning
- 2 teaspoons salt
- 1 (15-oz) can tomato sauce
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 pound boneless, skinless chicken breasts or thighs
- 32 ounces chicken stock
- 2 cups water
- 1 cup fresh or frozen corn kernels
- 1 medium zucchini, chopped
- ½ cup quinoa, rinsed
- ¼ cup fresh parsley for serving (optional)
Ingredient Tips Table
| Ingredient | Tip |
| Onion | Yellow onions give natural sweetness, but white works too. |
| Garlic | Freshly grated garlic brings stronger flavor than jarred. |
| Carrots | Slice them evenly so they cook through properly. |
| Italian seasoning | Make your own mix with oregano, basil, and thyme if needed. |
| Chickpeas | Use canned for convenience, or cook dried ones ahead of time. |
| Chicken | Both breasts and thighs work, thighs give richer flavor. |
| Stock | Low-sodium chicken stock lets you control the salt level. |
| Zucchini | Peel for picky eaters or leave skin for extra nutrients. |
| Quinoa | Always rinse to remove bitterness before adding. |
| Parsley | Adds a fresh finish, but cilantro works as a swap. |
Step-by-Step Instructions
- Layer base ingredients: Add onion, garlic, carrots, Italian seasoning, salt, tomato sauce, chickpeas, chicken stock, and water into your slow cooker. Stir to combine well so flavors blend evenly.
- Add the chicken: Place chicken breasts or thighs directly into the mixture. Stir lightly to coat them with the broth and seasonings.
- Cook low and slow: Cover and cook on high for 3.5 hours, allowing the chicken to turn tender and the vegetables to soften.
- Shred chicken: Remove chicken from the slow cooker, shred with two forks, then set aside.
- Add quinoa and veggies: Stir in corn, zucchini, and rinsed quinoa. Cover and cook for an additional 30 minutes until the quinoa is soft and translucent.
- Finish the stew: Return the shredded chicken to the slow cooker, stir, and adjust seasoning if needed. Sprinkle parsley over the top before serving.
Helpful Tips
- Rinse quinoa before cooking to prevent bitterness in the stew.
- Use frozen corn if fresh isn’t available, no need to thaw first.
- Always shred chicken while warm, it pulls apart more easily.
- Let the stew rest for 5 minutes before serving to thicken naturally.
Hungry for more? Dive into our Crock Pot Taco Casserole Recipe for Easy Family Dinners recipe.
Expert Tips for the Best Results
- Don’t skip the sear (optional): If you have extra time, sear the chicken before slow cooking for deeper flavor.
- Add greens last: Spinach or kale can be stirred in at the very end for a boost of nutrients.
- Use thighs for richness: Chicken thighs stay juicier and add depth to the broth.
- Taste and adjust salt: Every stock is different, so taste before serving and adjust seasoning as needed.
Recipe Variations
- Spicy kick: Add a diced jalapeño or a pinch of red pepper flakes for a spicier stew.
- Vegetarian version: Skip the chicken, double the chickpeas, and use vegetable broth.
- Mexican-inspired: Add cumin, lime juice, and top with avocado for bold flavors.
- Creamy style: Stir in a splash of coconut milk or heavy cream at the end for a silky texture.
Make Ahead & Freezer Tips
This stew is perfect for prepping ahead. Store cooked stew in an airtight container in the fridge for up to 4 days. To freeze, let it cool completely, then portion into freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
Serve hot in deep bowls with a sprinkle of parsley or parmesan cheese on top. Add crusty bread or warm tortillas on the side to soak up the broth. For a pretty presentation, garnish with extra chopped veggies or a squeeze of lemon.
Pairing Ideas
This stew pairs beautifully with a crisp green salad, roasted veggies, or a side of rice. For drinks, try a glass of white wine like Sauvignon Blanc, or keep it cozy with herbal tea or spiced cider.
Storage and Reheating Tips
Store leftovers in the fridge in airtight containers for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of water or stock if it thickens too much. For quick reheating, use the microwave in 1-minute intervals, stirring in between.
Frequently Asked Questions (FAQs)
Can I use frozen chicken? Yes, but add 30–45 extra minutes to the cook time for safety and even cooking.
What if my quinoa isn’t cooked through? Keep cooking in 10-minute increments until the quinoa turns translucent and soft.
Can I make this on the stovetop? Absolutely. Simmer everything in a large pot for about 45 minutes, adding quinoa in the last 15 minutes.
How can I make it thicker? Let the stew rest uncovered for 10 minutes before serving, or mash some of the carrots for a creamier texture.
Is this stew gluten-free? Yes, quinoa and all the listed ingredients are naturally gluten-free.
Can I swap the protein? Definitely. Turkey breast, lean beef, or even leftover rotisserie chicken will work.
Does it taste good without quinoa? Yes. You can leave it out or replace it with rice, barley, or couscous.
Nutrition Info
| Serving Size | 1 bowl |
| Calories | 280 |
| Protein | 25g |
| Carbs | 32g |
| Fat | 6g |
| Fiber | 7g |
| Sugar | 6g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
If you’re searching for cozy crockpot soup recipes that are healthy, hearty, and family-approved, this Slow Cooker Chicken, Veggie, and Quinoa Stew is the answer. Grab your slow cooker and let this nourishing dish warm both your kitchen and your heart.
