Description
A nourishing and comforting one-pot stew featuring chicken, chickpeas, quinoa, and mixed vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 3 large carrots, chopped
- 1 teaspoon Italian seasoning
- 2 teaspoons salt
- 1 (15-oz) can tomato sauce
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 pound boneless, skinless chicken breasts or thighs
- 32 ounces chicken stock
- 2 cups water
- 1 cup fresh or frozen corn kernels
- 1 medium zucchini, chopped
- ½ cup quinoa, rinsed
- ¼ cup fresh parsley, for serving (optional)
Instructions
- Add the onion, garlic, carrots, Italian seasoning, salt, tomato sauce, chickpeas, stock, and water to a slow cooker, stirring to combine.
- Add the chicken and stir again so it nestles under the liquid.
- Cover and cook on high for 3.5 hours or low for 6-7 hours.
- Remove the chicken, shred with two forks, and set aside.
- Add the corn, zucchini, and quinoa to the slow cooker, stir gently, then cover.
- Continue to cook on high for an additional 30 minutes or until the quinoa is cooked through.
- Add back the shredded chicken, stir to combine, and sprinkle with parsley before serving.
Notes
For extra protein, consider adding a drained can of white beans or topping with Greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 210 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1.5-2 cups
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg