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