This simple recipe for Slow Cooker Chicken, Veggie, and Quinoa Stew is healthy, hearty and so delicious!
I hear from many of you requesting more healthy slow cooker recipes. I know why you want them; simple, healthy slow cooker recipes are actually hard to find.
I rely heavily on slow cooker meals myself to get dinner on the table, especially on hectic weeknights, so I'm happy to develop and share these recipes with you.
I'll admit that testing slow cooker recipes can be a bit tricky. Once all the ingredients go in the pot there's not much I can do in the way of tweaking or tinkering until the cooking time is finished.
Sometimes the end result is less than stellar, and at that point there's not much I can do other than to start over with a new version a different day.
This recipe for Slow Cooker Chicken, Veggie, and Quinoa Stew definitely took a few attempts to perfect, but the final version I'm sharing today is worth the effort.
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The stew is packed with chicken, veggies, and quinoa, making it a hearty and satisfying meal on its own.
Leftovers are fantastic for lunch later on as well. The quinoa continues to soak up the broth making for an even thicker stew the next day.
For a vegetarian version of this stew simply omit the chicken, use vegetable broth instead of chicken broth, and add an extra can of beans.
For a paleo version, double the chicken and omit the beans and quinoa. Serve the soup with a few fresh sprigs of parsley, and a healthy drizzle of extra virgin olive oil. A sprinkling of parmesan is also tasty if you go for cheese.
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | If he or she refuses to eat green vegetables, try peeling the zucchini before adding it to the soup.
2 | Soup can be a bit difficult for little ones to eat. Serve the veggie pieces and chicken on a plate and allow her to sip the quinoa broth out of the bowl.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, and Nut-Free
Slow Cooker Chicken, Veggie and Quinoa Stew
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 defrosted frozen corn kernels
1 medium zucchini, chopped
½ cup quinoa, rinsed
1/4 cup fresh parsley for serving (optional)
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. 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. Add back the shredded chicken, sprinkle with parsley and serve.
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