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Slow cooker chicken with quinoa and sweet potato recipe

Slow cooker chicken with quinoa and sweet potato recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Leftover chicken

This is a hearty, chilli-style stew that will warm you up. It's a great way to use up any leftover roast chicken and bulk it up with healthy ingredients like sweet potatoes and quinoa.

17 people made this

IngredientsServes: 6

  • 825ml chicken stock
  • 350g leftover cooked chicken
  • 2 (400g) tins chopped tomatoes with garlic
  • 2 (400g) tins red kidney beans, drained and rinsed
  • 1 (400g) tin black beans, drained and rinsed
  • 2 large sweet potatoes, peeled and cut into cubes
  • 85g quinoa
  • 1 tablespoon dried onions
  • 1 tablespoon chilli powder
  • 1 teaspoon minced garlic
  • 1/4 teaspoon red chilli pepper flakes
  • salt and ground black pepper to taste

MethodPrep:15min ›Cook:8hr ›Ready in:8hr15min

  1. Stir all the ingredients together in a slow cooker.
  2. Cook on Low for 8 hours.

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Reviews & ratingsAverage global rating:(32)

Reviews in English (25)

by acorn2

I don’t know why we made this because I did not expect to like it. I waned something with Quinoa, I guess.It was a surprise for both of us, WE LOVED IT!I used canned chicken from Costco and just dumped everything in the slow cooker for 8 hours. I did put it on high for about the first 1/2 hour.It is just the two of us but we always make a full receipe and freeze the rest in 2-meal sized containers.We are having it for dinner avain tonight.Thanks for a delicious dinner.-01 Feb 2014

by kk

Didn't take a picture because it didn't last long enough! Excellent and healthy. Everyone from six to sixty loved it... Only thing I did was use canellini beans instead of kidney beans because that was what I had...yum!-01 Jan 2014

by Amberness

This recipe was so yummy! I used chicken that I pulled off of a rotisserie chicken and used cannellini beans instead of red kidney beans because I just prefer them. My hubby and I loved this, my 4yo ate hers, and the 2yo took 3 bites which is a miracle. Will definitely be making this again.-16 Jan 2014

Slow Cooker Chicken, Black Bean, and Quinoa Stew

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!

Let me introduce you to one of our new weeknight favorites: Slow Cooker Chicken, Black Bean and Quinoa Stew.

It’s hearty, tasty, and so simple to prepare.

Just chop a few veggies and throw them into the slow cooker along with some canned, rinsed beans, chicken, a few spices, and canned fire roasted tomatoes and green chilis.

Hit start and dinner’s done!

This stew has Mexican-inspired flavors, and the quinoa adds fiber and protein to make it extra filling.

If you’re a fan of hearty, satisfying vegetarian meals – then definitely add these black bean quinoa bowls to your list too.

The fire roasted tomatoes and chilis also add a little smoky flavor.

The recipe calls for two cans of tomatoes, but be sure to save one can for the end of the cooking process.

Adding the second can at the end will brighten up the flavors after the long cooking time.

We like this topped with creamy sliced avocado and bright chopped cilantro, but some grated cheddar cheese and sour cream would also be yummy.

Some crushed tortilla chips are another option, making it more like a Mexican tortilla stew.

So good! This one freezes really well, so if there’s any leftover feel free to freeze for another night or for lunches later on.

Okay, now let’s make some Chicken, Black Bean, and Quinoa Stew!


1 | 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.

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

3 | 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.


  • Serving Size: 1 (500.8 g)
  • Calories 516.6
  • Total Fat - 23.6 g
  • Saturated Fat - 8.5 g
  • Cholesterol - 84.9 mg
  • Sodium - 897.8 mg
  • Total Carbohydrate - 48 g
  • Dietary Fiber - 2.3 g
  • Sugars - 13 g
  • Protein - 27.2 g
  • Calcium - 47.2 mg
  • Iron - 2.9 mg
  • Vitamin C - 68.8 mg
  • Thiamin - 0.5 mg

Step 1

Chop up all the vegetables. But don't combine them, keep each separate.

Step 2

Combine water and quinoa in a small saucepan over medium-high heat. Bring to a boil, reduce heat to medium, cover, and simmer until liquid has been absorbed. About 12-15 minutes.

Step 3

Meanwhile, add the sweet potato into another small saucepan with enough cold water to cover by 2 inches. Bring to a boil over high heat and cook until just tender, about 5 minutes. Drain and keep warm. I add them to the cooked quinoa, and cover the pot to keep warm.

Step 4

Heat a large nonstick frying pan or wok over medium high heat. Spray with nonstick cooking spray or use 2 teaspoons canola oil (or a little chicken broth). Add chicken and cook until it starts to brown, about 4 minutes (If using pre-cooked chicken, heat for just a minute or two). Remove to a bowl and keep warm.

Step 5

Return frying pan to heat and add more nonstick spray or another 2 teaspoons canola oil or chicken broth. Add onion and jalapeno pepper. Cook, stirring occasionally for about 1 minute. Add bell pepper, garlic and cumin. Continue cooking until veggies soften, about 2-3 minutes. If desired, add 1/2 cup chicken broth to make the dish more moist.

Step 6

Stir in peas and chicken and cook 2 minutes.

Step 7

Add quinoa and sweet potato. Cook, stirring often, until heated through, 1-2 minutes.

Step 8

Remove from heat. Stir in cilantro, salt, and black pepper. Serve with a squeeze of lime juice if desired.


Quinoa is a gluten-free seed (often called a grain) that has been grown for thousands of years in South America. It has the highest protein content of all grains and is considered a complete protein.

The most common type of quinoa is white. However, you will also see red, black or mixed quinoa sold at grocery stores. For the most part, white, black and red quinoa taste the same, although the red and black quinoa can have a slightly earthier flavor and chewier texture.

Before cooking quinoa, it is usually recommended that you rinse it in water. However, rinsing quinoa isn't as crucial as you might think. Many brands of quinoa have been polished or pre-washed to remove the bitter but harmless coating (called saponin).

Not rinsing quinoa isn't harmful, but quinoa can have a slightly bitter flavor if not rinsed. To rinse quinoa, swish it around in a bowl of water then drain using a fine mesh strainer, or just run water over the quinoa while it's in the strainer.

  • 4 cups cubed peeled sweet potatoes (about 1 pound)
  • 3 tablespoons water
  • 1 tablespoon canola oil
  • 1 ½ pounds boneless, skinless chicken thighs, trimmed
  • 2 cups chopped seeded poblano chiles
  • ½ cup thinly sliced shallots
  • 2 tablespoons minced garlic
  • 2 cups unsalted chicken broth
  • 1 ½ cups multicolored quinoa
  • ⅓ cup dry white wine
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon cayenne pepper
  • ½ cup crumbled queso fresco
  • ¼ cup fresh cilantro

Preheat oven to 400 degrees F.

Place sweet potatoes and water in a microwave-safe bowl. Cover with plastic wrap pierce a few holes in the top with a fork. Microwave on High for 4 minutes.

Meanwhile, heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, 4 to 5 minutes per side. Transfer the chicken to a clean cutting board and let stand 5 minutes. Cut into 1-inch strips.

Add poblanos, shallots and garlic to the pan and cook over medium-high, stirring occasionally, until the shallots are lightly browned, about 2 minutes. Add broth, quinoa, wine, salt, cumin, cinnamon and cayenne. Bring to a boil. Remove from heat and stir in the sweet potatoes and chicken.

Spoon the mixture into a 7-by-11-inch (or similar-size) broiler-proof baking dish. Cover with foil. Bake for 20 minutes.

Remove from oven increase oven temperature to broil. Uncover the casserole and sprinkle with cheese. Broil 8 inches from the heat source until golden brown, about 5 minutes. Sprinkle with cilantro. Let cool for 5 minutes before serving.

5 Ingredient Slow Cooker Salsa Chicken and Quinoa

This post may contain affiliate links, please see my privacy policy for details.

This 5 ingredient slow cooker salsa chicken and quinoa has the perfect amount of zip to it to, making it truly stand out as a healthy and delicious dinner!

Happy Friday everyone-we’ve made it to Friday, and you know what that means – time for Five Ingredient Fridays. I’m super excited about this weeks’ recipe, it only has 5 ingredients but it has such awesome flavors, I think you’re really going to like it.

[Tag me on Instagram with “Only 5 ingredients in this amazingly delicious (and healthy) #slowcooker salsa chicken and quinoa from @philiakelnhofer!”]
Before we talk about the dish and how to make it (hint-it’s incredibly easy) let’s talk about your week. How was it? Are you looking forward to the weekend? I’ve been looking forward to this weekend for a while, because after work today my hubby and I are headed up to Kohler, Wisconsin (you may remember hearing about that from my last trip I took there which you can read about the 13 Things I Learned From Attending the Kohler Food and Wine Experience) for a relaxing weekend getaway. One of my sister’s got my husband and I tickets to see a band play in Kohler, so we planned a little weekend around it. I’m going to be posting more travel stories here on the blog this year based on awesome feedback from my previous travel stories, I have so many things I want to share, now I just need to find some extra hours in the day, please? Mmmk, thanks!

Now with this 5 ingredient slow cooker salsa chicken and quinoa you should know I’m totally using the word ‘zippy,’ because it describes the amazing flavors perfectly. While quinoa can sometimes be bland, that is not the case here. Salsa is used to cook the quinoa and the chicken and gives the dish that extra zip that is sometimes missing. The ingredients I’m using in this recipe are Bob’s Red Mill tricolored quinoa (I’m totally in love with this quinoa, you can purchase it at your local grocery store or on Amazon here) and Frontera brand salsa in jalapeno and cilantro (this salsa is my fave, it’s soooo good! You can purchase it at most grocery stores or here on Amazon.)

To make this you put all the ingredients in your slow cooker (this is the slow cooker I use that I’m totally in love with, and it’s on sale at 46% off on Amazon, so if you don’t have a slow cooker I would totally recommend buying this one) and you set it and forget it – that’s it, told you it was easy!

How to Make Coconut Quinoa Curry

I will say, this curry is kind of a middle-of-the-road type curry. Not that it tastes basic or anything, but the flavor profiles don't swing in any cuisine's direction. I almost feel like it has some influences from all over the place and yet it totally works.

We start with sweet potato, broccoli, onion and chickpeas as the bulk of the curry. You could feel free to swap in any other veggies you want – white potatoes, butternut squash, cauliflower, eggplant, etc. – just as long as the proportions stay the same, you should be all set.

From there the sauce of the curry is just diced tomatoes and coconut milk. The tomatoes add a nice level of sweetness while the coconut milk makes it thick and creamy. Plus…super simple.

Next, we have the quinoa and then we end it with our flavor bombs.

I'm not sure why I called them flavor bombs, but that's kind of how I see them. If the dish didn't have them, it would be flat and boring. Add them in and it's like an explosion of flavor in your mouth.

The flavor bombs in this curry are fresh garlic, fresh ginger, fresh turmeric, tamari, miso and chili flakes. Each ingredient brings its own uniqueness to the table, but they still all work in harmony to make this amazingly aromatic and flavorful dish.

Once you've got everything in there, it's as simple as turning on your cooker and walking away. 3 – 4 hours later, you come back to a thick, creamy coconut curry that will comfort you from head to toe. No more need for takeout in this house, I've finally found my most perfect curry!

Quinoa, Chicken & Sweet Potato Stew

This quinoa, chicken and sweet potato stew that can be made in the crockpot is AMAZING! If I was giving thumbs, this would be a two thumbs up recipe. Now I KNOW I will be making it again. It&rsquos not only full of healthy ingredients, it is sweet and delicious, and I believe gluten free, although some of you probably know more about that than I do.


  • 1 T dried minced onion
  • 1 tsp. jarred minced garlic
  • 2 1/2 cups cooked chopped chicken (could use more)
  • 2 14 1/2 oz. cans chicken broth (if it seems dry, can add more)
  • 1 T chili powder
  • 1/4 tsp. crushed red pepper flakes
  • 1/2 cup quinoa, rinsed
  • 2 large sweet potatoes, peeled and cubed
  • 1 15 oz can black beans, drained and rinsed
  • 2 16 oz. cans red kidney beans, drained and rinsed
  • 1 28 oz can petite diced tomatoes with garlic and olive oil (this is different than the original recipe and added so much flavor)
  • Salt and pepper to taste

Now the original recipe (modified from Taste of Home December 2011/January 2012 edition magazine) called for sauteing fresh onion and garlic, and simmering the chicken for an hour&hellipbut my style is to throw everything in the crock pot and let it do all the work.

I mixed everything lightly in the crock pot, and then let it simmer in the crockpot all day till dinner.

The chicken was so tender, the broth so sweet, and the sweet potatoes perfectly cooked. I felt so healthy eating it too! It would go great with a crusty hunk of bread.

How to make Sweet Potatoes in your Crockpot:

  • Sweet Potatoes &ndash I look for red garnet sweet potatoes (or yams). Cut into wedges, the skin kept on.
  • Brown sugar &ndash Sweet potatoes don&rsquot need too much sweetener, I add just tablespoons.
  • Orange juice &ndash Add sweetness and a touch of citrus
  • Spices &ndash Cinnamon and nutmeg are my favorite seasonings though you can add clove or cardamom if desired.
  • Butter &ndash Butter makes everything better. Though if you want to make these wedges healthy you surely can leave out.
  • Salt &ndash Just like in baking adding a touch of salt offsets the sweetness and brings the dish together.

How to Freeze Slow Cooker Chicken Quinoa Soup

Buy double the ingredients and make a batch to freeze. Add the uncooked ingredients to a large freezer bag. Seal the bag, removing excess air and label it.

Defrost the bag in the refrigerator overnight when you are ready to cook the recipe. Once defrosted, pour everything into the crock-pot and cook according to the directions.

Enjoy! You might also want to check out Easy Chicken Tortilla Soup which cooks on the stove-top and is ready in under 30 minutes.

Please rate this recipe and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!

Watch the video: Kylling Danoise Rybners (July 2022).


  1. Bemossed

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  2. Cathmor

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  3. Jessie

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  4. Faelrajas

    Quite, yes

  5. Gahariet

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  6. Mikalrajas

    Not everything is that simple

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