Slow cooker chicken and veggie quinoa couldn’t be an easier! Simple through the ingredients together in the slow cooker, turn it on and walk away. Dinner will be ready without any effort!
Oh my, how I love this recipe. When I saw it on Pinch of Yum, I knew it was for me. Slow cooker? Check. Spring veggies? Check. Cheese? Double check.
As y’all have seen, I love my slow cooker. It makes life oh so easy. This slow Cooker chicken and veggie quinoa recipe is beyond easy. Some slow cooker recipes require a little effort. This quinoa recipe requires little to know effort. Literally, you just pour in all the ingredients and turn on the slow cooker. A few hours later, add in some veggies and cheese and you’ve got the perfect meal.
The original recipe calls for the asparagus to be diced and then sauteed, but I didn’t find that necessary. I like my veggies to be super crisp, almost to the point of still being raw. I ended up only chopping up the asparagus and throwing them in at the end with all the other ingredients.
I had never cooked quinoa in a slow cooker before making this recipe. I wasn’t sure what the texture would be like, but it turned out wonderfully! Quinoa makes this dish super hearty and flavorful. Honestly, you could make this without chicken because the quinoa is filling enough!
I think you could keep making this throughout the year with different veggies depending on their seasonality. This is definitely going into the permanent rotation.
Slow Cooker Chicken and Veggie Quinoa
- 1 ½ cups quinoa uncooked
- 1 lb . boneless chicken breasts cut into small pieces
- 4 cups + 3 cups chicken broth
- 4-6 cloves garlic
- salt and pepper + other herbs as desired
- 1 tablespoon olive oil
- 1 pieces bunch asparagus cut into bite sized
- 6 ounces pesto
- 2 ½ cups frozen peas
- lemon juice
- Parmesean or Asiago cheese for topping
Place quinoa, chicken, 4 cups of broth and herbs in the crockpot. Cover and cook on low for 3-4 hours.
When the chicken is cooked through and the quinoa has cooked, it should be fairly sticky. Add in remaining 3 cups (although you may not need all 3 cups, use at your discretion). Stir in pesto, peas, asparagus and lemon juice. Allow mixture to heat through.
Top with cheese and serve.