This fall quinoa stew is cozy, warm and full of comforting fall flavors! Best of all, it’s as easy as chopping sweet potatoes and throwing everything in a slow cooker. We make it a few times a month all fall long, and there’s almost always leftovers of this in the fridge when I don’t know what to eat for lunch!
This dish is one of my favorite meals of all time. It’s hearty and warming and most of all, filling. Perfect for after a cold day. It’s also a complete meal in itself: no need to cook rice or something else to go with it. If you want to bump up the vegetable content, just stir in spinach and let it wilt for a minute before you dig in. You can also top with cheese if you want a cheesy element, but I like it as is, straight from the pot.
Start by making your chili spice blend. You can buy your own, but making one is easy and all the spices you need are probably already in your kitchen!
Grease the slow cooker, then lay the chicken on bottom. Rinse the quinoa before adding.
Add all the solid ingredients.
Pour in the spice blend next. The liquid will distribute it over everything.
Pour the broth in. Depending on the size of your potatoes, the pot can get pretty full! Stir gently, then cook on low for 8 hours.
The result! I really, truly love this meal. It fills you up, it’s absolutely tasty, and it’s good for you with lots of low-fat protein!
Fall Quinoa Stew
- 1 lb chicken breasts, about 3 breasts
- 1 cup quinoa, rinsed
- 2 medium sweet potatoes or 3 small, peeled and cubed
- 1 can black beans, rinsed
- 1 can petite diced tomatoes
- 2 cloves minced garlic
- 1 tbsp chili powder
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/4 tsp pepper
- 5 cups chicken broth
- Grease the slow cooker, and place the chicken breasts along the bottom.
- Top with quinoa, then add the black beans, sweet potatoes, undrained diced tomatoes and garlic. Mix the spices together and sprinkle evenly on top.
- Top with chicken broth. Cook on low for 8 hours or high for 4 hours.
- When it’s finished cooking, shred the chicken breasts with two forks. Stir well before serving.
- If you want to add greens, you can stir in a few handfuls of spinach as you shred the chicken. Garnish with parsley and enjoy!
This is honestly one of my all time favorite recipes. Some of my favorite flavors, healthy ingredients, AND I can make it in the slow cooker – seriously, what more could you ask for?
What’s your favorite fall dinners? Leave them in the comments below – I’d love to try them!
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