Imagine coming home to a warm, hearty, and nutritious meal that practically cooks itself - no culinary magic required! This Slow Cooker Chicken Veggie and Quinoa Stew is your ticket to an effortless, delicious dinner that packs a powerful punch of protein, vegetables, and flavor. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves a no-fuss meal that tastes like it took hours to prepare, this recipe is about to become your new kitchen superhero.
Prep Time: 15 mins
Cook Time: 8 hrs
Total Time: 8 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken breast, cubed
- 1 cup quinoa, rinsed
- 2 cups mixed vegetables (zucchini, bell peppers, carrots)
- 1 onion, chopped
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping vegetables. Cut chicken breast into uniform 1-inch cubes to ensure even cooking.
- Rinse quinoa thoroughly under cold water to remove any bitter coating, then drain well.
- Place cubed chicken breast into the bottom of the slow cooker as the first layer.
- Add chopped onions and mixed vegetables (zucchini, bell peppers, and carrots) on top of the chicken.
- Sprinkle Italian seasoning, salt, and pepper evenly over the vegetables and chicken.
- Pour rinsed quinoa over the seasoned vegetables and chicken.
- Slowly pour chicken broth over all ingredients, ensuring quinoa and vegetables are mostly submerged.
- Cover slow cooker and set to low heat setting for 8 hours or high heat setting for 4 hours.
- Do not stir during cooking to maintain ingredient layers and prevent quinoa from becoming mushy.
- Once cooking time is complete, gently stir the stew to combine ingredients and check chicken is fully cooked.
- Let stew rest for 10 minutes before serving to allow flavors to meld and stew to slightly thicken.
- Serve hot in bowls, optionally garnishing with fresh herbs like parsley or chives.
Tips
- Ingredient Prep is Key: Take a few extra minutes to cut chicken into uniform cubes and chop vegetables evenly. This ensures consistent cooking and better flavor distribution.
- Quinoa Rinsing Matters: Always rinse quinoa thoroughly to remove its natural saponin coating, which can make the grain taste bitter. Use a fine-mesh strainer for best results.
- Layer Strategically: Place chicken at the bottom, followed by vegetables, then quinoa. This helps prevent quinoa from becoming mushy and allows flavors to meld beautifully.
- Avoid Unnecessary Stirring: Resist the temptation to stir during cooking. The layering technique helps maintain distinct textures and prevents ingredients from breaking down.
- Customize Your Stew: Feel free to swap vegetables based on seasonality or personal preference. Root vegetables like sweet potatoes work wonderfully in this recipe.
- Make-Ahead Friendly: This stew freezes exceptionally well. Store in airtight containers for up to 3 months, making meal prep a breeze.
- Enhance Flavor: For an extra flavor boost, consider adding a splash of white wine or a tablespoon of tomato paste when seasoning.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 30g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 75mg
