Best 6 Slow Cooker Quinoa Sweet Potato Chicken Recipes
SLOW COOKER VEGAN SWEET POTATO QUINOA CHILI
An unbelievably easy, protein-rich, and hearty chili to warm up the coldest of winter nights. Just dump the ingredients in the Crock Pot and come home to dinner!
Provided by Kare for Kitchen Treaty
Categories Main Course
Time 8h15m
Number Of Ingredients 18
Steps:
- Add all ingredients (except additional salt and pepper and toppings) to a 3-quart or larger slow cooker. Cook on low for 8-10 hours or on high for 5-6 hours. That's it! Taste and add additional salt and pepper if desired. Serve with assorted toppings. Keeps refrigerated in an airtight container for about 3 days. It freezes well, too!
Nutrition Facts : Calories 257 kcal, Sugar 5 g, Sodium 769 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 50 g, Fiber 13 g, Protein 12 g, ServingSize 1 serving
SLOW COOKER QUINOA SWEET POTATO CHICKEN
Easy hearty and healthy stew. Serve with a hunk of crusty bread.
Provided by Erin Betcher Houg
Categories Chicken Stew
Time 8h15m
Yield 6
Number Of Ingredients 12
Steps:
- Stir chicken broth, chopped chicken, tomatoes, kidney beans, black beans, sweet potatoes, quinoa, minced onion, chili powder, minced garlic, red pepper flakes, salt, and black pepper together in a slow cooker.
- Cook in the slow cooker set to Low for 8 hours.
Nutrition Facts : Calories 532.9 calories, Carbohydrate 86.8 g, Cholesterol 52.6 mg, Fat 4.9 g, Fiber 21.2 g, Protein 36.7 g, SaturatedFat 0.8 g, Sodium 1965.4 mg, Sugar 14.6 g
SLOW COOKER QUINOA SWEET POTATO CHICKEN
Easy hearty and healthy stew. Serve with a hunk of crusty bread.
Provided by Erin Betcher Houg
Categories Chicken Stew
Time 8h15m
Yield 6
Number Of Ingredients 12
Steps:
- Stir chicken broth, chopped chicken, tomatoes, kidney beans, black beans, sweet potatoes, quinoa, minced onion, chili powder, minced garlic, red pepper flakes, salt, and black pepper together in a slow cooker.
- Cook in the slow cooker set to Low for 8 hours.
Nutrition Facts : Calories 532.9 calories, Carbohydrate 86.8 g, Cholesterol 52.6 mg, Fat 4.9 g, Fiber 21.2 g, Protein 36.7 g, SaturatedFat 0.8 g, Sodium 1965.4 mg, Sugar 14.6 g
SLOW COOKER QUINOA SWEET POTATO CHICKEN
Easy hearty and healthy stew. Serve with a hunk of crusty bread.
Provided by Erin Betcher Houg
Categories Chicken Stew
Time 8h15m
Yield 6
Number Of Ingredients 12
Steps:
- Stir chicken broth, chopped chicken, tomatoes, kidney beans, black beans, sweet potatoes, quinoa, minced onion, chili powder, minced garlic, red pepper flakes, salt, and black pepper together in a slow cooker.
- Cook in the slow cooker set to Low for 8 hours.
Nutrition Facts : Calories 532.9 calories, Carbohydrate 86.8 g, Cholesterol 52.6 mg, Fat 4.9 g, Fiber 21.2 g, Protein 36.7 g, SaturatedFat 0.8 g, Sodium 1965.4 mg, Sugar 14.6 g
SLOW COOKER QUINOA SWEET POTATO CHICKEN
Easy hearty and healthy stew. Serve with a hunk of crusty bread.
Provided by Erin Betcher Houg
Categories Chicken Stew
Time 8h15m
Yield 6
Number Of Ingredients 12
Steps:
- Stir chicken broth, chopped chicken, tomatoes, kidney beans, black beans, sweet potatoes, quinoa, minced onion, chili powder, minced garlic, red pepper flakes, salt, and black pepper together in a slow cooker.
- Cook in the slow cooker set to Low for 8 hours.
Nutrition Facts : Calories 532.9 calories, Carbohydrate 86.8 g, Cholesterol 52.6 mg, Fat 4.9 g, Fiber 21.2 g, Protein 36.7 g, SaturatedFat 0.8 g, Sodium 1965.4 mg, Sugar 14.6 g
CHICKEN, SWEET POTATO, AND QUINOA STIR-FRY
It seems that everywhere I look lately, there are great quinoa recipes. This is one of them! The colors are vibrant, it's easy to make, and it tastes great! I've modified it slightly from the version in Prevention Magazine: (1) non-stick spray; (2) pre-grilled chicken; (3) an extra clove of garlic; (4) an extra jalapeno pepper; and (5) optional chicken broth and lime juice.
Provided by Kathy
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Chop up all the vegetables. But don't combine them, keep each separate.
- 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.
- 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.
- 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.
- 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.
- Stir in peas and chicken and cook 2 minutes.
- Add quinoa and sweet potato. Cook, stirring often, until heated through, 1-2 minutes.
- Remove from heat. Stir in cilantro, salt, black pepper.
- Serve with a squeeze of lime juice if desired.
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