Slow Cooker Chicken and Spring Vegetable Quinoa

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Spring produce is all about the green, and so is this Slow Cooker Chicken and Spring Vegetable Quinoa! It is chock-full of green from vegetables like asparagus, peas, and green beans, not to mention basil and spinach pesto. Quinoa and chicken make this a high protein dinner that’s loaded with fiber, vitamins, and all things healthy. You may not have ever thought to cook quinoa in a slow cooker, but the creamy, risotto-like texture of this dish will win you over!

This recipe calls for our Basil & Spinach Pesto, but feel free to use another recipe or store bought pesto if you like. Either way, it will taste fantastic and turn out a lovely fresh green color!

Slow Cooker Chicken and Spring Vegetable Quinoa

Slow Cooker Chicken and Spring Vegetable Quinoa

Yields: 8 servings | Serving Size: 1 cup | Calories: 333 | Total Fat: 8g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 48mg | Sodium: 989mg | Carbohydrates: 39g | Fiber: 6g | Sugar: 8g | Protein: 26g | SmartPoints (Freestyle): 9


  • 1 1/2 cups quinoa
  • 1 lb boneless, skinless chicken breasts cut into cubes
  • 7 cups chicken broth (low-sodium preferably)
  • 5 cloves garlic, minced fine
  • 1/2 onion, diced small
  • 1/2 cup celery, diced small
  • 1 cup shredded carrots
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • salt and pepper to taste
  • 6 tsp prepared basil and spinach pesto
  • 2 cups fresh peas
  • juice of 1 whole lemon
  • 1 Tbsp olive oil
  • 2 cups fresh green beans, cut into bite-sized pieces
  • 1 bunch asparagus, cut into bite-sized pieces
  • Grated Parmesan, Asiago, or Pecorino cheese for topping


  1. Rinse the quinoa and place it in a 3-quart slow cooker along with the chicken, 4 cups of the chicken broth, garlic, onion, celery, carrots, thyme, and basil. Season with salt and pepper.
  2. Mix well and cover, then cook on low for 3 to 4 hours, or until chicken is not pink and quinoa is tender.
  3. When the quinoa and chicken are done, the mixture should be very thick and sticky. Add the remaining 3 cups of chicken broth 1 cup at a time and stir until the mixture resembles a creamy risotto or casserole. You may not need all of the broth, so don't fret if there is some left!
  4. Stir in the basil and spinach pesto, peas, and lemon juice and cover to let heat through.
  5. Meanwhile, heat the olive oil in a skillet, then add the asparagus and green beans and sauté for around 5 minutes, or until they are just tender. Add the vegetables back to the slow cooker and stir to combine.
  6. Serve immediately topped with grated cheese.

How did this recipe turn out for you? Let us know in the comments! We appreciate your feedback!

6 Comments on "Slow Cooker Chicken and Spring Vegetable Quinoa"

  1. Liane  June 29, 2017

    I dont have a slow cooker but i have a pressure cooker, how can
    I adapt this recipe?

    • Nichole Furlong  July 1, 2017

      Hi Liane, you can adapt this recipe! Follow the instructions as written in the recipe but only cook for about 8 to 10 minutes in a pressure cooker!

  2. katie  April 14, 2018

    this was a very tasty recipe! it makes a lot of food.

    • Nichole Furlong  April 14, 2018

      We’re glad you love the recipe, Katie!

  3. Lisa  May 23, 2018

    Can you freeze the leftovers?


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