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White bowl with a chicken, quinoa, black beans, and vegetables topped with shredded cheese and cilantro with avocado slices and lime wedges next to it.
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Crock-Pot Chicken Quinoa Bowls

Crock-Pot Chicken Quinoa Bowls are easy to make and fiesta-worthy. The tasty filling is perfect for fajitas, tacos, and nachos, too.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 servings
Calories 391kcal
Author Marjory Pilley

Equipment

Ingredients

  • ½ cup quinoa rinsed well
  • 14.5 ounces diced tomatoes 1 can; not drained
  • 15 ounces black beans 1 can; drained and rinsed
  • 1 cup chicken broth low-salt
  • ½ large onion sliced
  • 1 bell pepper sliced
  • 1 pound chicken breasts cut into cubes

Fajita Seasoning

  • 1 packet or
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ⅛ teaspoon cayenne pepper optional for a bit of heat

Instructions

  • Add quinoa, diced tomatoes with juices, black beans, sliced onions, bell peppers, and broth to the base of a slow cooker and stir to combine.
  • Layer chicken pieces on top and sprinkle with fajita seasoning.
  • Cook on high for 3-4 hours or low for 5-7 hours.
  • Serve with favorite toppings.

Notes

See step-by-step pictures, serving ideas, and more tips above.
Nutritional estimate does not include optional toppings.

Nutrition

Calories: 391kcal | Carbohydrates: 47g | Protein: 39g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 595mg | Potassium: 1262mg | Fiber: 13g | Sugar: 4g | Vitamin A: 1320IU | Vitamin C: 50mg | Calcium: 87mg | Iron: 5mg
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