Slow Cooker Chicken and Spring Vegetable Quinoa

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The creamy, risotto-like texture of this dish will win you over!

Slow Cooker Chicken and Spring Vegetable Quinoa

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!

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Slow Cooker Chicken and Spring Vegetable Quinoa

This creamy and nutrient-rich dish is a delicious choice for a weeknight dinner.
Prep Time 10 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 20 minutes
Yield 8 people
Serving Size 1 cup
Course Dinner
Cuisine American
Author SkinnyMs.


  • 1 1/2 cups quinoa
  • 1 pound boneless and skinless chicken breasts cut into cubes
  • 7 cups chicken broth low-sodium preferred
  • 5 garlic cloves minced fine
  • 1/2 onion diced small
  • 1/2 cup celery diced small
  • 1 cup carrots shredded
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste
  • 6 teaspoons prepared basil and spinach pesto
  • 2 cups peas fresh
  • 1 lemon juiced
  • 1 tablespoon olive oil
  • 2 cups green beans fresh, cut into bite-sized pieces
  • 1 pound asparagus cut into bite-sized pieces
  • parmesan cheese asiago, or pecorino cheese for topping, grated


  • 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.
  • Mix well and cover, then cook on low for 3 to 4 hours, or until chicken is not pink and quinoa is tender.
  • 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!
  • Stir in the basil and spinach pesto, peas, and lemon juice and cover to let heat through.
  • 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.
  • Serve immediately topped with grated cheese.

Nutrition Information

Serving: 1cup | Calories: 333kcal | Carbohydrates: 39g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 989mg | Fiber: 6g | Sugar: 8g |
SmartPoints (Freestyle): 9
Keywords Gluten-Free, Kid-Friendly, Slow Cooker

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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    1. 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!

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