Slow Cooker Chicken and Quinoa with Spring Vegetables
This slow cooker recipe for chicken with quinoa and spring vegetables is light but hearty. As the chicken gently cooks for hours it becomes extremely tender and juicy, but it's the quinoa that's the real surprise in this dish. You might wonder why anyone would bother making quinoa in a slow cooker when it's so easy to make on the stove. But then I cooked this dish and discovered how slow cooking the tiny pearls of quinoa with lots of broth brought out even more flavor. When the cooking time is complete, the quinoa and chicken mixture will be sticky, as most of the liquid will have cooked off. But when you stir in more chicken broth a little bit at a time, the mixture takes on a silky texture almost like a fine risotto. You can adjust the amount of extra broth you add so that your finished dish is just the way you like it. After you add the pesto (you can use prepared pesto, or make your own) and thawed frozen peas to the slow cooker, heat a pan over medium heat and saute shredded carrots (I bought them shredded to save time) for two minutes, then add chopped asparagus and saute for two more minutes. Lightly cooking these spring vegetables on the stove keeps their flavors and colors bright. After you plate your dish, add a sprinkling of Parmesan cheese on top of each to bring all of the flavors together with a little unexpected richness.
This slow cooker recipe for chicken with quinoa and spring vegetables is light but hearty. As the chicken gently cooks for hours it becomes extremely tender and juicy, but it's the quinoa that's the real surprise in this dish. You might wonder why anyone would bother making quinoa in a slow cooker when it's so easy to make on the stove. But then I cooked this dish and discovered how slow cooking the tiny pearls of quinoa with lots of broth brought out even more flavor. When the cooking time is complete, the quinoa and chicken mixture will be sticky, as most of the liquid will have cooked off. But when you stir in more chicken broth a little bit at a time, the mixture takes on a silky texture almost like a fine risotto. You can adjust the amount of extra broth you add so that your finished dish is just the way you like it. After you add the pesto (you can use prepared pesto, or make your own) and thawed frozen peas to the slow cooker, heat a pan over medium heat and saute shredded carrots (I bought them shredded to save time) for two minutes, then add chopped asparagus and saute for two more minutes. Lightly cooking these spring vegetables on the stove keeps their flavors and colors bright. After you plate your dish, add a sprinkling of Parmesan cheese on top of each to bring all of the flavors together with a little unexpected richness.
- 1/2 cup parmesan cheese grated
- sea salt and black pepper to taste
- 2 tsp olive oil
- 4 cloves garlic finely chopped
- 1 1/2 cups dry quinoa
- 1 lb raw chicken breast, boneless, skinless cut into 1 inch cubes
- 7 cups low-sodium organic chicken broth divided use
- 1 tsp dried basil (or chives or parsley)
- 6 tsp pesto sauce
- 3 cups fresh or frozen peas
- 1 tbsp fresh lemon juice
- 2 cups carrots shredded or grated
- 1 bunch asparagus cut into bite-sized pieces (about 2 cups)
- Carbohydrate 15.4473594472258 g
- Cholesterol 1.37500000175201 mg
- Fat 4.56525170337433 g
- Fiber 5.75035114219894 g
- Protein 5.71911579916052 g
- Saturated Fat 0.638521637565409 g
- Serving Size 1 1 Serving (229g)
- Sodium 109.63364569427 mg
- Sugar 9.69700830502685 g
- Trans Fat 0.166724960426015 g
- Calories 118 calories
Step-by-step
- Place quinoa, chicken, 4 cups broth, garlic, and basil in a 3-quart slow cooker. Season with salt and pepper if desired. Mix well and cover; cook on low for 3 to 3 1/2 hours, or until chicken is not pink and quinoa is tender. The mixture will be very thick and sticky.
- Remove lid. Add remaining 3 cups broth, 1 cup at a time, until mixture resembles the consistency of risotto. You may not need to add all of the broth.
- Add pesto sauce, peas, and lemon juice; mix well and cover. Set aside.
- Heat oil in medium nonstick skillet over medium-high heat.
- Add carrots; cook, stirring frequently, for 2 to 3 minutes, or until carrots are tender-crisp.
- Add asparagus; cook, stirring frequently, for 2 to 3 minutes, or until asparagus is tender-crisp.
- Fold carrot mixture into quinoa mixture; mix well.
- Top each serving with 1 Tbsp. cheese.
Slow Cooker Chicken and Quinoa with Spring Vegetables: A Weeknight Delight
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Weeknights are a blur of homework, soccer practice, and the never-ending cycle of laundry. But even amidst the chaos, I've discovered the magic of the slow cooker. It's my secret weapon for transforming simple ingredients into satisfying and flavorful dinners without spending hours in the kitchen.
This slow cooker chicken and quinoa recipe with spring vegetables is a perfect example. It's a light yet hearty dish that's bursting with fresh, vibrant flavors. The best part? It requires minimal prep time, making it ideal for those evenings when you’re short on time but crave a nutritious meal. The slow cooking process renders the chicken incredibly tender and juicy, while the quinoa absorbs the flavorful broth, resulting in a creamy, risotto-like texture. The addition of spring vegetables adds a pop of color and freshness, perfectly balancing the richness of the chicken and quinoa.
I love how versatile this recipe is. Feel free to experiment with different vegetables based on what’s in season or what you have on hand. Zucchini, bell peppers, or even broccoli florets would be delicious additions. You can also adjust the herbs and spices to your liking. A sprinkle of dried oregano or thyme would complement the dish beautifully. And for those who prefer a spicier kick, a pinch of red pepper flakes would add a delightful warmth.
This recipe isn’t just about convenience; it's about creating a delicious and healthy meal that nourishes both body and soul. The simplicity of the recipe allows me to focus on the things that truly matter: spending quality time with my family and enjoying a well-deserved break after a long day. The slow cooker works its magic while I attend to other tasks, and when dinner time arrives, a comforting and satisfying meal awaits.
One of my favorite things about this recipe is how easily it can be adapted to different dietary needs and preferences. For vegetarians, simply substitute the chicken with firm tofu or chickpeas. For those watching their sodium intake, use low-sodium broth and reduce the amount of salt. The beauty of this recipe lies in its flexibility. It allows you to customize it to fit your preferences and needs, making it a versatile staple in my weeknight rotation.
The leftovers are equally delicious, making it a perfect meal-prep option. I often pack the leftovers for lunch the next day, ensuring I have a healthy and satisfying meal ready to go. This saves me time and money, eliminating the need for expensive takeout or rushed lunch preparation. This slow cooker chicken and quinoa dish is a testament to the power of simple ingredients, smart cooking techniques, and a little bit of planning. It’s a recipe that I'll continue to cherish and share for its deliciousness, convenience, and ability to nourish my family amidst the whirlwind of everyday life.
So, if you're looking for a healthy, easy, and delicious weeknight dinner that requires minimal effort, give this slow cooker chicken and quinoa recipe a try. It’s a true lifesaver, and I'm confident it will become a regular in your kitchen, too.
Ingredients you'll need:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 1/2 cups dry quinoa
- 7 cups low-sodium chicken broth
- 4 cloves garlic, minced
- 1 teaspoon dried basil (or your favorite herbs)
- 1/2 cup grated Parmesan cheese
- 2 cups shredded carrots
- 2 cups chopped asparagus
- 3 cups fresh or frozen peas
- 6 teaspoons pesto sauce
- 1 tablespoon fresh lemon juice
- 2 teaspoons olive oil
- Salt and pepper to taste
Instructions (summarized):
Combine chicken, quinoa, broth, garlic, and basil in a slow cooker. Cook on low until chicken is cooked through and quinoa is tender. Stir in more broth until the mixture reaches a creamy consistency. Stir in pesto, peas, and lemon juice. Separately sauté carrots and asparagus. Add the vegetables to the quinoa mixture. Top with Parmesan cheese before serving.
