Slow Cooker Chicken, Veggie, and Quinoa Stew
Slow cooker chicken quinoa stew with shredded chicken, garden vegetables, chickpeas, and Italian seasoning. A hearty, dump-and-go weeknight dinner.
Equipment
Ingredients
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced or finely grated
- 3 large carrots, chopped
- 1 teaspoon Italian seasoning
- 2 teaspoons salt
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can chickpeas, drained and rinsed
- 32 ounces chicken stock
- 2 cups water
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup fresh or frozen-defrosted corn kernels
- 1 medium zucchini, chopped
- ½ cup quinoa, rinsed
- ¼ 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.
Nutrition
Serving: 1 (of 6) | Calories: 328kcal | Carbohydrates: 41g | Protein: 28g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 53mg | Sodium: 1644mg | Potassium: 1145mg | Fiber: 8g | Sugar: 8g | Vitamin A: 5725IU | Vitamin C: 21mg | Calcium: 85mg | Iron: 4mg
