Slow Cooker Chicken, Black Bean, and Quinoa Stew
Super easy to prepare, Slow Cooker Chicken, Black Bean and Quinoa Stew is full of hearty, nourishing ingredients and will be a hit with the entire family. The perfect healthy dinner recipe in a hurry!
Let me introduce you to one of our new weeknight favorites: Slow Cooker Chicken, Black Bean and Quinoa Stew.
It’s hearty, tasty, and so simple to prepare.
Just chop a few veggies and throw them into the slow cooker along with some canned, rinsed beans, chicken, a few spices, and canned fire roasted tomatoes and green chilis.
Hit start and dinner’s done!
This stew has Mexican-inspired flavors, and the quinoa adds fiber and protein to make it extra filling.
If you’re a fan of hearty, satisfying vegetarian meals – then definitely add these black bean quinoa bowls to your list too.
The fire roasted tomatoes and chilis also add a little smoky flavor.
The recipe calls for two cans of tomatoes, but be sure to save one can for the end of the cooking process.
Adding the second can at the end will brighten up the flavors after the long cooking time.
We like this topped with creamy sliced avocado and bright chopped cilantro, but some grated cheddar cheese and sour cream would also be yummy.
Some crushed tortilla chips are another option, making it more like a Mexican tortilla stew.
So good! This one freezes really well, so if there’s any leftover feel free to freeze for another night or for lunches later on.
Okay, now let’s make some Chicken, Black Bean, and Quinoa Stew!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Most of the heat from the green chilis cooks out during the cooking process, but if you’re serving someone very sensitive to heat feel free to omit them.
2 | Top with chopped cilantro and avocado. Sour cream and crushed tortilla chips would also be tasty.
3 | Serve the stew deconstructed by picking out the chicken and beans and serving them separately along with some chopped raw carrots and a little quinoa/broth on the side.
4 | For a vegetarian option, swap 2 (15-oz) cans drained and rinsed chickpeas for the chicken and vegetable stock for chicken stock.
Tools to make Slow Cooker Chicken, Black Bean, and Quinoa Stew
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, and Refined Sugar-Free
Slow Cooker Chicken, Black Bean, and Quinoa Stew
Ingredients
- 2 cans black beans, drained and rinsed
- 2 (14.5-oz) cans fire-roasted diced tomatoes, divided
- 1 (4-oz) can fire-roasted diced green chilies
- 1-3 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 4 large carrots, chopped
- 1 medium yellow onion, chopped
- 64 -oz chicken stock
- 2 lbs boneless, skinless chicken breasts or thighs
- ¾ cup quinoa, rinsed
- Juice of one lime
- Hot sauce, optional
- Avocado to serve, optional
- Chopped cilantro to serve, optional
Instructions
- Place the black beans, 1 can fire-roasted tomatoes, green chilies, salt, cumin, garlic powder, carrots, onion, and chicken stock in a 6-quart slow cooker, stirring to combine. Add the chicken and stir until covered.
- Cover and cook on high for 4 hours or low for 6 hours, or until the chicken is cooked through and very tender.
- Remove the chicken and shred with 2 forks. Add the shredded chicken along with the quinoa, cover, and cook an additional 30-45 minutes on high or until the quinoa is cooked through.
- Add the second can of fire-roasted tomatoes and lime juice, stirring to combine. Taste, adding hot sauce, and additional salt if you like. Top with avocado and chopped cilantro.
Trying this today! Thank you for your inspiring site!
Yay, I hope you enjoy Ali! xxoo
Made this last night with a few substitutions to accommodate what I had in the pantry – mainly just didn’t have fire-roasted veggies. Swapped the chicken for a big sweet potato and added a pinch of cinnamon. So very hearty and delicious! It made a ton, so now my freezer is stocked and I’ve got plenty to keep me warm this week as winter blasts us again in Wisconsin!
Sarah, LOVE your variation! So happy your freezer is stocked. Stay warm! 🙂
I love your recipes. I was pouring in the chicken stock and realized my crockpot was too small (even though I did see you listed 6 Quart). To make it fit, I left out a box of stock, a can of tomatoes, and the quinoa. So happy it was still delicious. Thanks again for all the great healthy recipes!
Melissa, so glad you found a way to make it work in a smaller slow cooker. Thanks for sharing! Happy you’re enjoying the recipes, too! 🙂
Made this tonight and it was so yummy! I halved the recipe and it still turned out great and made a good amount. Thanks for this great recipe, Robyn!
Yay, I’m so glad you enjoyed Ashley! And good to know this recipe works well when it’s halved. Thanks! 🙂
I’ve been looking for a healthy soup option with quinoa and I’m so excited to try this tonight!
Lacie, I hope this one is a hit! 🙂
This is my third time making this and I can never get it all to fit in a 6 quart crockpot – have to leave out some stock and all the quinoa. Do you really use 64 oz of chicken broth? Thanks!
Melissa, hmmmmm, yes I use 2 32-oz boxes of stock to make this one in my 6-quart and haven’t had any issues. Perhaps try adding just 32-oz next time. You should still have plenty of liquid for the quinoa to cook at the end. If you try this version let us know how it goes!
Realized last night I also have to leave out a can of tomatoes, but it’s still delicious! Will let you know if I try something differently next time.
Okay, thanks Melissa. I’ll give this one another test, too and see if I can figure out what’s going on. 🙂
This has become a staple in our house! Freezes great! Can’t tell you how much I appreciate this recipe.. thank you!!
Nancy, yay, so happy to hear you and your crew are enjoying this one. 🙂
Made this for the first time and it was a hit! So happy I found your website! Can’t wait to try more recipes.
Yay, so happy you enjoyed Ingrid! 🙂
Hey Robyn!! Your recipes are awesome! I have made this one several times and everyone loves them!! I always split this recipe into two crockpots and it works just fine!! So hearty and healthy!! Thx so much for sharing and for your wonderful website!!👏🏼😍
Lori, yay, so glad you’re enjoying the recipes! Love the idea of splitting into 2 slow cookers if you don’t have a 6-quart, what a great tip. Thanks for sharing and for leaving a review!
Hello! What do you mean by “Serve the stew deconstructed by picking out the chicken and beans and serving them separately along with some chopped raw carrots and a little quinoa/broth on the side?”
Does this mean I should not serve it all mixed together? Or is this just another option?
Hello! Yes, please do serve the stew mixed together, it’s definitely best that way! The notes on serving it deconstructed are only for folks who might be serving the stew to picky eaters, so feel free to ignore that part. Sorry for the confusion, and I hope you enjoy the recipe!
I was so excited to make this; but I couldn’t find fire roasted diced green chilies in a 14oz can, only regular diced tomatoes with green chilies but in a 10oz. Any recommendations?
Hi Haile, the recipe calls for a 4-oz can of green chilis (I added parenthesis to the recipe card to make it clearer!). If you just have diced tomatoes with green chilis in a 10-oz size, I think you can try using 3 of those (add two before cooking, then one at the end with the lime juice). If you give it a try let me know how it turns out and I’ll add a note to the recipe card!