Slow Cooker Chicken Quinoa Soup
This simple recipe for Slow Cooker Chicken, Veggie, and Quinoa Stew is wholesome, hearty and so delicious!
Equipment
Ingredients
- 1 medium yellow onion chopped
- 3 garlic cloves minced or finely grated
- 3 large carrots chopped
- 1 teaspoon Italian seasoning
- 2 teaspoons salt
- 1 15- oz can tomato sauce
- 1 15- oz can chickpeas drained and rinsed
- 1 pound boneless skinless chicken breasts or thighs
- 32 ounces chicken stock
- 2 cups water
- 1 cup fresh or defrosted frozen corn kernels
- 1 medium zucchini chopped
- ½ cup quinoa rinsed
- 1/4 cup fresh parsley for serving optional
Instructions
- Add the onion, garlic, carrots, Italian seasoning, salt, tomato sauce, chickpeas, stock, and water to a 6-quart slow cooker, stirring to combine. Add the chicken and stir again.
- Cover and cook on high for 3-4 hours, or low for 5-6, or until the veggies and chicken are cooked through..
- 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.
