Crock Pot Chicken Quinoa Burrito Bowl

This Crock Pot Chicken Quinoa Burrito Bowl is a hearty and protein-packed recipe, which uses boneless chicken thighs and fiber-rich quinoa. It’s the perfect weeknight dinner, ready in about 5 hours and 10 minutes.

Crock Pot Chicken Quinoa Burrito Bowl Ingredients

• 1 pound chicken thighs, boneless skinless
• 1 cup chicken broth
• 1 (14 1/2-ounce) can diced tomatoes, or tomato puree
• 1 onion, chopped
• 3 cloves garlic, chopped
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon coriander
• 1 cup quinoa, rinsed
• 1 bell pepper, finely chopped or thinly sliced
• 1 (15-ounce) can pinto beans, or black beans, drained and rinsed
• 2 cups grated cheddar cheese

How To Make Crock Pot Chicken Quinoa Burrito Bowl

1. Add ingredients to slow cooker: Combine chicken, broth, tomatoes, onion, garlic, chili powder, garlic powder, and coriander in the slow cooker.
2. Cook the chicken: Cover and cook on high for 3 hours until the chicken is tender.
3. Shred the chicken: Remove chicken, shred it using a fork and knife, then return it to the slow cooker.
4. Add quinoa and veggies: Stir in quinoa, bell pepper, and beans. Cook on low for 2 more hours.
5. Melt the cheese: Sprinkle grated cheese over the top. Cover and cook until cheese is melted.
6. Serve: Spoon into bowls and top with your favorite garnishes.

Recipe Tips

• Can I use chicken breasts instead of thighs?
  Yes, chicken breasts can be used, but thighs tend to stay juicier in slow cooking.
• How to prevent quinoa from getting mushy:
  Rinse the quinoa well and only add it during the last two hours of cooking as directed.
• Best toppings for burrito bowls:
  Add sour cream, avocado, salsa, lime wedges, or chopped cilantro.
• How to make it spicier:
  Add a diced jalapeño or a pinch of cayenne pepper with the spices.
• Can I make this vegetarian?
  Skip the chicken and add more beans or a meat substitute.

What To Serve With Crock Pot Chicken Quinoa Burrito Bowl

This dish is satisfying on its own but pairs well with:

• Tortilla chips and guacamole
• A simple green salad with lime vinaigrette
• Mexican street corn
• Fresh fruit salad

How To Store Chicken Quinoa Burrito Bowl

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Freeze in individual portions for up to 2 months. Reheat in the microwave or on the stovetop with a splash of broth or water.

Chicken Quinoa Burrito Bowl Nutrition Facts

• Calories: 404
• Total Fat: 20g
• Saturated Fat: 9g
• Cholesterol: 130mg
• Sodium: 872mg
• Total Carbohydrate: 25g
• Dietary Fiber: 7g
• Sugars: 3g
• Protein: 34g
• Calcium: 331mg
• Iron: 3mg
• Potassium: 665mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this in an Instant Pot?
Yes, but the timing and liquid amounts will differ. Use the poultry setting for the chicken, then switch to sauté to cook the quinoa and melt the cheese.

Why is my quinoa undercooked?
Make sure there’s enough liquid when adding the quinoa and cook it on low for at least 2 hours.

Can I add corn to this recipe?
Absolutely. Frozen or canned corn can be stirred in with the beans and bell pepper.

Is this recipe gluten-free?
Yes, as long as all canned and packaged ingredients are certified gluten-free.

Can I prep this ahead of time?
Yes, you can chop all the ingredients and store them in the fridge overnight. Just dump and go in the morning.

Try More Recipes:

• Crock Pot Chicken Quinoa Soup
• Crock Pot Chicken Pho
• Crock Pot Chicken Pesto Alfredo