This hearty slow cooker chicken and quinoa stew is a true weeknight hero, delivering incredible flavor with minimal effort.
It’s the kind of comforting meal that warms you from the inside out, perfect for those busy evenings when you crave something wholesome and delicious without spending hours in the kitchen.
Imagine coming home to the savory aroma of tender chicken, nutritious quinoa, and a medley of vegetables simmering together. This easy crockpot quinoa recipe is designed for maximum taste and convenience, making it a family-friendly favorite you’ll want to add to your regular rotation.
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
- Questions People Always Ask Before Making This Recipe
Hearty Slow Cooker Chicken and Quinoa Stew
- Total Time: 3 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
Description
This hearty slow cooker chicken and quinoa stew is a true weeknight hero, delivering incredible flavor with minimal effort. It’s the kind of comforting meal that warms you from the inside out, perfect for those busy evenings when you crave something wholesome and delicious without spending hours in the kitchen.
Ingredients
Instructions
1. Prepare the vegetables and chicken: Start by chopping your onion, dicing the carrots and celery, and mincing the garlic. If using chicken breasts or thighs, cut them into uniform 1-inch pieces. This ensures even cooking.
2. Add ingredients to the slow cooker: Place the cut chicken pieces at the bottom of your slow cooker. Then, add the chopped onion, diced carrots, diced celery, and minced garlic over the chicken.
3. Incorporate the canned goods and grains: Pour in the rinsed quinoa, undrained diced tomatoes, and the rinsed and drained black beans. Make sure to rinse the quinoa thoroughly to remove any bitterness.
4. Add liquids and seasonings: Pour the chicken broth over all the ingredients in the slow cooker. Sprinkle in the dried oregano, dried thyme, salt, and black pepper. Give everything a gentle stir to combine the seasonings evenly.
5. Set and cook: Cover the slow cooker with its lid. Cook on the “low” setting for 6-8 hours or on the “high” setting for 3-4 hours. The chicken should be cooked through and easily shreddable, and the quinoa should be tender.
6. Stir in frozen vegetables: About 30 minutes before serving, stir in the frozen corn and frozen peas. Replace the lid and continue cooking until the vegetables are heated through and tender-crisp.
7. Check for seasoning and serve: Taste the stew and adjust the salt and pepper if needed. Ladle the hearty stew into bowls and, if desired, garnish with fresh parsley or cilantro.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours on high or 6-8 hours on low
- Category: main dish
- Method: slow cooker
- Cuisine: american
Nutrition
- Serving Size: 1 bowl
Keywords: chicken, quinoa, stew, slow cooker, crockpot, comfort food, easy, healthy, one pot, meal prep
What You’ll Love About This Quick And Easy Recipe
This slow cooker chicken and quinoa stew is a fantastic choice for so many reasons, especially for busy families and anyone looking for a healthy, comforting meal. It’s incredibly forgiving, making it perfect for beginner cooks or those who prefer a hands-off approach to dinner. The beauty of a slow cooker recipe is that you can set it and forget it, letting the flavors meld and deepen over several hours while you go about your day. It’s ideal for a chilly evening when you want something warm and satisfying, or even for meal prepping on a Sunday to enjoy throughout the week. The combination of lean chicken and protein-packed quinoa ensures a balanced and nutritious meal that will keep everyone feeling full and happy.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients for this stew is straightforward, and many items are likely already in your pantry. The focus is on fresh, wholesome components that come together to create a rich and savory broth. You’ll find simple substitutions below if you need to adjust for what you have on hand or dietary preferences.
INGREDIENTS:
- 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 cup uncooked quinoa, rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup frozen peas
- 4 cups chicken broth
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- Fresh parsley or cilantro, for garnish (optional)
For simple substitutions, feel free to use canned cannellini beans or kidney beans instead of black beans. If you don’t have frozen corn and peas, a bag of mixed frozen vegetables will work just as well. Vegetable broth can be used in place of chicken broth for a vegetarian option (though you’d need to omit the chicken, of course, and perhaps add extra beans or chickpeas). Don’t have fresh garlic? A half teaspoon of garlic powder can pinch-hit.
Time Needed From Start To Finish
The beauty of a slow cooker meal is the minimal hands-on time, allowing the appliance to do most of the work.
- Prep time: 15 minutes
- Cook time: 3-4 hours on high or 6-8 hours on low
- Total time: 3 hours 15 minutes to 8 hours 15 minutes
How To Make It Step By Step With Visual Cues
Creating this delicious stew is incredibly simple. Just follow these steps, and you’ll have a comforting meal ready with ease.
- Prepare the vegetables and chicken: Start by chopping your onion, dicing the carrots and celery, and mincing the garlic. If using chicken breasts or thighs, cut them into uniform 1-inch pieces. This ensures even cooking.
- Add ingredients to the slow cooker: Place the cut chicken pieces at the bottom of your slow cooker. Then, add the chopped onion, diced carrots, diced celery, and minced garlic over the chicken.
- Incorporate the canned goods and grains: Pour in the rinsed quinoa, undrained diced tomatoes, and the rinsed and drained black beans. Make sure to rinse the quinoa thoroughly to remove any bitterness.
- Add liquids and seasonings: Pour the chicken broth over all the ingredients in the slow cooker. Sprinkle in the dried oregano, dried thyme, salt, and black pepper. Give everything a gentle stir to combine the seasonings evenly.
- Set and cook: Cover the slow cooker with its lid. Cook on the “low” setting for 6-8 hours or on the “high” setting for 3-4 hours. The chicken should be cooked through and easily shreddable, and the quinoa should be tender.
- Stir in frozen vegetables: About 30 minutes before serving, stir in the frozen corn and frozen peas. Replace the lid and continue cooking until the vegetables are heated through and tender-crisp.
- Check for seasoning and serve: Taste the stew and adjust the salt and pepper if needed. Ladle the hearty stew into bowls and, if desired, garnish with fresh parsley or cilantro.
Easy Variations And Serving Ideas That Fit Real Life
This slow cooker chicken and quinoa stew is wonderfully versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can serve it with a side of crusty bread for dipping, or even a sprinkle of mild cheddar cheese on top. If your kids are particular about textures, you can shred the chicken very finely once cooked.
To add a little kick for adults, a pinch of red pepper flakes or a dash of hot sauce stirred in at the end can elevate the flavor. For a heartier meal, consider serving it over a bed of brown rice or with a warm cornbread muffin on the side. It’s also fantastic as a standalone meal. For a party or buffet, keep it warm in the slow cooker on the “warm” setting and offer a variety of toppings like shredded cheese, sour cream, sliced green onions, or a dollop of fresh salsa for guests to customize their bowls. You could also add a squeeze of fresh lime juice right before serving for a bright, zesty finish.
Common Slip-Ups And How To Avoid Them
Even with a simple slow cooker recipe, a few common mistakes can occur. Knowing how to avoid them will ensure your stew turns out perfectly every time.
One frequent slip-up is not rinsing the quinoa. Quinoa has a natural coating called saponin, which can give it a bitter or soapy taste if not rinsed off. Always place your quinoa in a fine-mesh sieve and rinse it thoroughly under cold running water for at least 30 seconds before adding it to the slow cooker.
Another mistake is overcooking the chicken. While slow cookers are forgiving, chicken breasts can become dry if cooked for too long on high heat. If you’re using chicken breasts, try to stick to the lower end of the cooking time range or opt for chicken thighs, which tend to stay more moist.
Adding frozen vegetables too early can also be an issue. If you add delicate frozen vegetables like corn and peas at the very beginning, they can become mushy and lose their vibrant color and texture. Stirring them in during the last 30 minutes of cooking ensures they are heated through but still retain a pleasant bite.
Finally, not seasoning adequately can lead to a bland stew. Don’t be afraid to taste and adjust the salt and pepper at the end of cooking. Different broths and canned goods can vary in sodium content, so a final taste test is crucial for perfect flavor.
How To Store It And Make It Ahead Without Ruining Texture
This slow cooker chicken and quinoa stew is an excellent candidate for meal prepping and stores beautifully, often tasting even better the next day as the flavors continue to meld.
To store leftovers, allow the stew to cool completely to room temperature first. Then, transfer it to airtight containers. It will keep well in the refrigerator for up to 3-4 days.
For longer storage, this stew freezes wonderfully. Portion the cooled stew into freezer-safe containers or heavy-duty freezer bags. Label with the date. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy it, thaw overnight in the refrigerator.
To reheat, gently warm the stew on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave. If the stew seems a bit thick after refrigeration or freezing, you can add a splash of chicken broth or water to reach your desired consistency. The quinoa and vegetables hold their texture quite well, making it a convenient make-ahead option for busy weeks.
Questions People Always Ask Before Making This Recipe
Can I use uncooked chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and tend to stay even more moist and tender than chicken breasts after slow cooking. Use the same quantity and cut them into 1-inch pieces.
Do I need to brown the chicken before adding it to the slow cooker?
No, browning the chicken is not necessary for this recipe. One of the joys of slow cooking is the minimal prep. The chicken will cook thoroughly and become tender directly in the slow cooker.
Can I add other vegetables to this stew?
Yes, this recipe is very flexible! Feel free to add other root vegetables like diced sweet potatoes or butternut squash at the beginning of the cooking process
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
