Slow Cooker Chicken, Black Bean, & Quinoa Stew
Super easy to prepare, Slow Cooker Chicken, Black Bean, & Quinoa Stew is full of hearty, nourishing ingredients and will be a hit with the entire family.
Equipment
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
Optional to Add at the End
- 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.
Nutrition
Serving: 1 (of 6) | Calories: 455kcal | Carbohydrates: 47g | Protein: 50g | Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 97mg | Sodium: 723mg | Potassium: 1545mg | Fiber: 13g | Sugar: 3g | Vitamin A: 6853IU | Vitamin C: 9mg | Calcium: 101mg | Iron: 5mg
