Slow Cooker Chicken and Quinoa (Fajita Bowls)

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.

Slow Cooker Chicken and Quinoa (Fajita Bowls)

Slow Cooker Chicken and Quinoa is an easy one-pot dinner with Tex-Mex flavors. Even the quinoa cooks in the slow cooker; there's no need to prepare it separately. Add your favorite toppings for easy fajita bowls.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 4

Total Time 4 10

Servings servings

Calories 391kcal

Author Marjory Pilley

Equipment

Slow Cooker - Programmable

Ingredients

½ cup quinoa rinsed well, do not cook first
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; or may be left whole and shredded before serving

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 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

Storage and Meal Prep:

Slow cooker chicken and quinoa is ideal for meal prep because it reheats well and can be served in different ways throughout the week.

Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for 2-3 months.

When you're ready to enjoy it, thaw it in the refrigerator overnight. Drizzle with a little salsa, broth, or water. Then reheat on low heat on the stovetop or in the microwave until warmed.

Nutritional estimate:

The nutritional estimate does not include optional toppings.

Nutrition