Slow Cooker Quinoa Sweet Potato Chicken Recipes

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SLOW COOKER VEGAN SWEET POTATO QUINOA CHILI



Slow Cooker Vegan Sweet Potato Quinoa Chili image

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

1/2 cup uncooked quinoa (rinsed well in cool water)
3 cups cooked black beans (about 2 [15-ounce] cans, drained)
2 cups vegetable broth
2 14-ounce cans diced tomatoes
1 medium yellow onion (diced)
1 green bell pepper (diced)
1 jalapeno pepper (seeded and minced*)
2 medium sweet potatoes (peeled and diced)
2 tablespoons cocoa powder
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (more or less to taste)
1 teaspoon kosher salt
Additional salt and pepper to taste
Cilantro
If not vegan
Chopped green onions

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



Slow Cooker Quinoa Sweet Potato Chicken image

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

2 (14.5 ounce) cans chicken broth
2 ½ cups chopped cooked chicken, or more to taste
1 (28 ounce) can petite-cut diced tomatoes with garlic and olive oil
2 (16 ounce) cans red kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
2 large sweet potatoes, peeled and cut into cubes
½ cup quinoa
1 tablespoon dried minced onion
1 tablespoon chili powder
1 teaspoon minced garlic
¼ teaspoon red pepper flakes
salt and ground black pepper to taste

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



Slow Cooker Quinoa Sweet Potato Chicken image

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

2 (14.5 ounce) cans chicken broth
2 ½ cups chopped cooked chicken, or more to taste
1 (28 ounce) can petite-cut diced tomatoes with garlic and olive oil
2 (16 ounce) cans red kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
2 large sweet potatoes, peeled and cut into cubes
½ cup quinoa
1 tablespoon dried minced onion
1 tablespoon chili powder
1 teaspoon minced garlic
¼ teaspoon red pepper flakes
salt and ground black pepper to taste

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



Slow Cooker Quinoa Sweet Potato Chicken image

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

2 (14.5 ounce) cans chicken broth
2 ½ cups chopped cooked chicken, or more to taste
1 (28 ounce) can petite-cut diced tomatoes with garlic and olive oil
2 (16 ounce) cans red kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
2 large sweet potatoes, peeled and cut into cubes
½ cup quinoa
1 tablespoon dried minced onion
1 tablespoon chili powder
1 teaspoon minced garlic
¼ teaspoon red pepper flakes
salt and ground black pepper to taste

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



Slow Cooker Quinoa Sweet Potato Chicken image

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

2 (14.5 ounce) cans chicken broth
2 ½ cups chopped cooked chicken, or more to taste
1 (28 ounce) can petite-cut diced tomatoes with garlic and olive oil
2 (16 ounce) cans red kidney beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
2 large sweet potatoes, peeled and cut into cubes
½ cup quinoa
1 tablespoon dried minced onion
1 tablespoon chili powder
1 teaspoon minced garlic
¼ teaspoon red pepper flakes
salt and ground black pepper to taste

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



Chicken, Sweet Potato, and Quinoa Stir-Fry image

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

1 cup water
1/2 cup quinoa, rinsed and drained
1 (8 ounce) sweet potatoes, peeled and cut into 1/2 inch cubes
cooking spray or 4 teaspoons canola oil
12 ounces boneless skinless chicken breasts, cut into 1/2 inch pieces (pre-grilled if you want to save time)
1 (200 g) onions, chopped
1 -2 jalapeno pepper, finely chopped
1 (188 g) red bell peppers, chopped
1 -2 garlic clove, minced
1 teaspoon ground cumin
1 cup frozen peas
1/2 cup low-sodium low-fat chicken broth (optional)
3 tablespoons chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 lime (optional)

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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