Healthy Crockpot Recipe
A simple, delicious, and nutritious slow cooker chicken, quinoa, and veggie soup that is low calorie, high protein, and perfect for a weeknight crowd-pleaser.
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts (choose organic or pasture-raised if possible)
- 1 cup quinoa (rinsed well; sub brown rice or bulgur for variation)
- 1 medium yellow onion (diced; Vidalia or sweet onion for extra depth)
- 3 cloves garlic (minced; fresh for best flavor)
- 6 cups low-sodium chicken broth (swirl in bone broth for richer taste)
- 1 (14.5 oz) can diced tomatoes (undrained; fire-roasted adds smoky notes)
- 2 cups kale or baby spinach (roughly chopped; add at end to preserve nutrients)
- 1 teaspoon ground cumin (adds warmth; sub smoked paprika for a kick)
- 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- 1/4 teaspoon black pepper (freshly ground for bright flavor)
- 1 tablespoon olive oil (extra-virgin for drizzling when serving)
Instructions
- Chop onion, carrots, celery, and garlic. This quick “mise en place” saves time later.
- In a skillet over medium heat, sauté onion, carrots, and celery until edges soften.
- Transfer sautéed veggies to the crockpot, add garlic, cumin, thyme, black pepper, and salt. Nestle chicken breasts on top.
- Pour in chicken broth and diced tomatoes. Cover and set slow cooker to LOW for 6-7 hours or HIGH for 3-4 hours.
- Remove chicken, shred, then stir in quinoa. Return chicken and cook until quinoa is tender.
- Add kale or spinach, let wilt, then adjust salt and pepper. Serve drizzled with olive oil.
Notes
Rinse quinoa thoroughly to avoid bitterness. Browning veggies first deepens flavor. Adjust cooking time if needed. Blend a cup of soup for extra creaminess. Brighten flavor with lemon or vinegar.
Nutrition
Calories: 300kcal
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