Healthy Crockpot Lemon Herb Chicken And Quinoa
- Cook Time: 4 hours 15 minutes
- Total Time: 4 hours 15 minutes
- Diet: Gluten-free
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup uncooked quinoa, rinsed thoroughly
- 2 cups low-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper
- 2 cups fresh baby spinach
- Fresh parsley for garnish
Instructions
- Step 1: Rinse the Quinoa. Place the quinoa in a fine-mesh strainer and rinse it under cold water for about 30 seconds. This is a crucial step to remove the natural coating called saponin, which can make quinoa taste bitter if left on.
- Step 2: Prepare the Crockpot. Lightly grease the inside of your slow cooker with a little olive oil or non-stick spray. Place the rinsed quinoa at the bottom of the pot in an even layer.
- Step 3: Season the Chicken. Season both sides of the chicken breasts with salt, pepper, dried oregano, and dried thyme. Place the seasoned chicken breasts on top of the quinoa layer.
- Step 4: Add Liquids and Aromatics. In a small bowl, whisk together the chicken broth, lemon juice, lemon zest, and minced garlic. Pour this mixture over the chicken and quinoa. Ensure the quinoa is mostly submerged in the liquid.
- Step 5: Slow Cook. Cover the crockpot with the lid. Cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours. The chicken should be cooked through, and the quinoa should have absorbed the liquid.
- Step 6: Shred and Finish. Once cooked, remove the chicken breasts and shred them using two forks. Stir the fresh baby spinach into the hot quinoa in the crockpot until it wilts. Return the shredded chicken to the pot and toss everything together.