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Slow Cooker Chicken, Black Bean, and Quinoa Stew

Yield 6

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!

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
  • 2 32- oz boxes low sodium 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.

Notes

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.
Top with chopped cilantro and avocado. Sour cream and crushed tortilla chips would also be tasty.
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.
Nutrition disclaimer
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