This simple recipe for Slow Cooker Chicken, Veggie, and Quinoa Stew is healthy, hearty and so delicious!
1medium yellow onionchopped
3garlic clovesminced or finely grated
1 15-ozcan tomato sauce
1 15-ozcan chickpeasdrained and rinsed
1poundbonelessskinless chicken breasts or thighs
1cupfresh or defrosted frozen corn kernels
1/4cupfresh parsley for servingoptional
Add the onion, garlic, carrots, Italian seasoning, salt, tomato sauce, chickpeas, stock, and water to a slow cooker, stirring to combine. Add the chicken and stir again.
Cover and cook on high for 3.5 hours.
Remove the chicken. Shred with two forks and set aside. Add the corn, zucchini, and quinoa. Cover and continue to cook on high for an additional 30 minutes, or until the quinoa is cooked through. Add back the shredded chicken, sprinkle with parsley and serve.
If he or she refuses to eat green vegetables, try peeling the zucchini before adding it to the soup.Soup can be a bit difficult for little ones to eat. Serve the veggie pieces and chicken on a plate and allow her to sip the quinoa broth out of the bowl.I used a 6-Quart Slow Cooker for this recipe.