Warm up with a bowl of this incredibly satisfying Crockpot Chicken Quinoa Soup! This vibrant slow cooker recipe is brimming with nutrient-rich quinoa, succulent shredded chicken, an abundance of fresh vegetables, and aromatic Italian-inspired herbs. It’s a truly hearty, comforting, and remarkably easy meal, perfect for any cozy evening.

The Ultimate Cozy & Healthy Crockpot Chicken Quinoa Soup

From My Kitchen to Yours

My Go-To Soup That Never Fails – A Family Favorite!

This chicken quinoa soup has become an absolute staple in my household, consistently earning rave reviews from everyone, even the pickiest eaters! My journey with this recipe began on one of those famously busy weeknights where time was short, but the desire for a wholesome, filling meal was strong. I remember simply tossing all the ingredients into my slow cooker, hoping for the best, and it miraculously transformed into one of those serendipitous dinners that everyone instantly loved.

Its undeniable success led me to experiment, pushing the boundaries of its already delicious flavor profile. I decided to infuse it with classic Italian herbs like fragrant basil and earthy oregano, and the transformation was truly remarkable. The addition of these herbs elevated the soup, creating a depth of flavor that perfectly complements the tender chicken, hearty quinoa, and vibrant vegetables. It’s a simple, nourishing, and incredibly satisfying dish that has deservedly earned its spot as one of my all-time favorite slow cooker recipes. It’s the kind of meal that wraps you in a warm hug after a long day.

Whether you’re looking for an effortless weeknight dinner, a healthy meal prep option, or a comforting bowl of goodness, this Crockpot Chicken Quinoa Soup delivers on all fronts. Get ready to discover your new favorite family recipe!

Essential Ingredients for Your Slow Cooker Chicken Quinoa Soup

Crafting this delicious Crockpot Chicken Quinoa Soup starts with selecting fresh, high-quality ingredients. Each component plays a vital role in building the soup’s rich flavor and hearty texture. Here’s a detailed look at what you’ll need and some helpful tips for substitutions.

How To Make the Best Crockpot Chicken Quinoa Soup

Making this hearty chicken quinoa soup in your slow cooker is incredibly straightforward, allowing you to enjoy a delicious, home-cooked meal with minimal effort. Follow these simple steps for a perfect bowl every time.

1. Sauté the Aromatics: In a large skillet or cast-iron pot, heat olive oil over medium-high heat. Add the diced onion, carrots, and celery (your mirepoix) and cook until they soften, about 7-9 minutes. This crucial step develops a foundational flavor for your soup that makes a big difference.
2. Build the Flavor Base: Stir in the minced garlic, tomato paste, Italian seasoning, dried oregano, dried basil, dried thyme, and red pepper flakes (if you enjoy a little heat). Season with salt and freshly ground black pepper to taste. Cook for another 1-3 minutes until the mixture is fragrant and well combined. This brief sautéing of the tomato paste and spices deepens their flavors.
3. Transfer to Slow Cooker: Carefully transfer the sautéed vegetable mixture from the skillet into your 6-quart slow cooker. Add the cut chicken breast pieces, undrained fire-roasted diced tomatoes, thoroughly rinsed uncooked quinoa, bay leaves, and chicken stock. Give everything a good stir to ensure all ingredients are well distributed.
4. Slow Cook to Perfection: Cover your slow cooker and cook on the “High” setting for 3-5 hours. The exact timing can vary depending on your slow cooker’s model and heat. The soup is ready when the chicken is fork-tender and shreds easily, and the quinoa has visibly “popped,” indicating it’s fully cooked and fluffy.
5. Finish and Shred: Once cooked, remove the tender chicken pieces from the slow cooker into a separate bowl or plate. Using two forks, easily shred the chicken. Return the shredded chicken to the soup and stir gently. Don’t forget to remove and discard the bay leaves. If desired, stir in the coarsely chopped baby spinach, allowing it to wilt into the warm soup for a final touch of freshness and nutrition.
6. Taste and Serve: Before serving, taste the soup and adjust the seasoning with additional salt or pepper as needed. Ladle the warm, comforting soup into bowls and garnish generously with freshly grated Parmesan cheese and a sprinkle of fresh basil. Serve alongside warm, crusty bread for a truly complete and satisfying meal.

Expert Tips for Achieving Perfection with Your Crockpot Chicken Quinoa Soup

To ensure your slow cooker chicken quinoa soup turns out perfectly every time, keep these important tips in mind:

• Mastering Quinoa: Always rinse your quinoa before adding it to the soup. This step is crucial for removing saponins, a natural coating that can give quinoa a slightly bitter, soapy taste. A fine-mesh sieve under cold running water works best until the water runs clear. Many brands are pre-rinsed, so always check the package instructions first.
• Understanding Cook Time: The cooking time for this soup can vary based on your specific slow cooker’s model and temperature settings. For a “High” setting, it typically takes 3-5 hours. Keep an eye on it! You’ll know it’s done when the vegetables are tender, the quinoa has “popped” and is fluffy, and the chicken shreds effortlessly with a fork.
• Quinoa’s Liquid Absorption: The longer the soup cooks or sits, the more liquid the quinoa will absorb. This means the soup will naturally become thicker and heartier. If you prefer a more brothy soup, monitor its consistency carefully towards the end of the cooking cycle and turn off the slow cooker when it reaches your desired thickness. You can always add more chicken broth later if you find it’s too thick after sitting.
• Shredding Chicken Made Easy: Once the chicken is cooked through and tender, it’s incredibly easy to shred. Simply remove the chicken breasts from the slow cooker, place them on a cutting board or in a separate bowl, and use two forks to pull them apart. This method ensures perfectly shredded chicken every time.
• The Right Tool: For this recipe, a 6-quart slow cooker is ideal. While “Crock-Pot” is a popular brand name, any equivalent slow cooker will work wonderfully.

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Rated 4.82 from 22 votes

Crockpot Chicken Quinoa Soup

By

Chelsea Lords

Crockpot Chicken Quinoa Soup is hearty, cozy, and packed with quinoa, shredded chicken, veggies, and Italian herbs. Let the slow cooker do the work for a delicious, easy meal!

Prep Time:

10 minutes

Cook Time:

4 hours

Total Time:

4 hours 10 minutes

Servings:

6 servings

Equipment

• 6-quart Crock-Pot
• Large cast-iron pot or skillet

Ingredients

• 3 tablespoons olive oil
• 1 cup diced yellow onion
• 1 cup diced celery
• 1 cup diced carrots
• 2 teaspoons minced garlic
• 1/4 cup tomato paste
• 1 teaspoon Italian seasoning
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 2 small (12 ounces or 3/4 a pound) boneless, skinless chicken breasts (each breast cut into 3–5 pieces)
• 2 (14.5-ounce) cans fire-roasted diced tomatoes (undrained)
• 3/4 cup uncooked quinoa (rinsed well; see note 1 below)
• 2 bay leaves
• 6 cups chicken stock
• 2 cups coarsely chopped baby spinach (optional)
• Serving suggestions (see note 2 below)

Instructions

• In a large cast-iron pot or skillet, heat the olive oil over medium-high heat until shimmering. Add the diced onion, diced carrots, and diced celery. Cook and stir for 7–9 minutes until softened. Stir in the minced garlic, tomato paste, Italian seasoning, dried oregano, dried basil, dried thyme, and red pepper flakes (if using). Season with salt and pepper. Continue to stir until fragrant and well combined, about 1–3 minutes more. Transfer this entire mixture to a 6-quart slow cooker.
• Remove any visible fat from the chicken breasts and cut each breast into 3–5 large chunks. This ensures even cooking alongside the other ingredients. Place the chicken chunks into the slow cooker along with the undrained fire-roasted diced tomatoes, thoroughly rinsed uncooked quinoa (see note 1), bay leaves, and chicken stock. Stir all ingredients together gently to combine.
• Cover the slow cooker and cook on the “High” setting for 3–5 hours. The soup is ready when the quinoa has “popped” and the chicken is tender enough to shred easily. (I do not recommend cooking on low, as quinoa cooks faster than the chicken and veggies on this setting, leading to uneven texture – see note 3). Once the chicken shreds easily, carefully remove it from the slow cooker into a separate bowl or plate. Shred the chicken using two forks and then return it to the soup. Remove and discard the bay leaves. If desired, stir in the coarsely chopped baby spinach and allow it to wilt gently into the hot soup. Taste the soup and adjust seasoning with any additional salt or pepper as needed.
• Ladle the warm, aromatic soup into bowls. Garnish generously with fresh basil and plenty of freshly grated Parmesan cheese. Serve immediately with a side of warm, crusty bread for a truly comforting meal.

Recipe Notes

Note 1: Always rinse quinoa before adding it to the soup to remove its bitter saponin coating. Use a fine-mesh sieve and rinse under cold water until the water runs clear. Many quinoa brands are pre-rinsed, so check the package first.

Note 2: Suggested serving garnishes include fresh basil, freshly grated Parmesan cheese, and a side of warm, hearty bread for dipping.

Note 3: Cooking on the “Low” setting is not recommended for this recipe, as the quinoa tends to cook much faster than the chicken and vegetables. The longer this soup sits or cooks, the more broth the quinoa will absorb, making it heartier and less brothy. If you prefer a more brothy soup, watch it carefully and remove it from the slow cooker’s heat once it reaches your desired consistency. Alternatively, you can always add more chicken broth as desired when serving or reheating.

Storage: When stored, be aware that the quinoa will continue to absorb liquid, making the soup thicker. This soup does not freeze and thaw well once quinoa is added; for best freezing results, freeze the soup base before adding quinoa, then add fresh quinoa when reheating.

Nutrition

Serving: 1 serving |
Calories: 176 kcal |
Carbohydrates: 20.6 g |
Protein: 7.1 g |
Fat: 7.7 g |
Cholesterol: 7.9 mg |
Sodium: 260.6 mg |
Fiber: 3.6 g |
Sugar: 5.3 g

Nutrition information is automatically calculated and should only be used as an approximation.

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Elevate Your Bowl: Serving Suggestions and Customization Ideas

While this Crockpot Chicken Quinoa Soup is fantastic on its own, there are many ways to enhance its flavors and make it a truly complete meal. Get creative and tailor it to your taste!

Serving Suggestions:

• Crusty Bread: A warm, crusty baguette or a slice of focaccia is perfect for soaking up every last drop of the flavorful broth. Garlic bread also makes an excellent companion.
• Fresh Garnishes: Beyond Parmesan and basil, consider a dollop of pesto for an extra Italian kick, a swirl of olive oil, or a sprinkle of red pepper flakes for those who like a little heat. Freshly chopped parsley or chives can add a bright, herbaceous note.
• Side Salad: A simple green salad with a light vinaigrette makes for a refreshing contrast to the hearty soup.
• Grilled Cheese: For a classic comfort food pairing, serve alongside a gooey grilled cheese sandwich.

Customization Ideas:

• Add More Veggies: Feel free to toss in other vegetables like diced bell peppers, corn (canned or frozen), mushrooms, or even a can of cannellini beans for extra fiber and protein. Add tender vegetables like zucchini during the last hour of cooking to prevent them from becoming too soft.
• Make it Creamy: For a richer, creamier soup, stir in a splash of heavy cream, coconut milk, or a block of cream cheese during the last 30 minutes of cooking.
• Spice it Up: Increase the red pepper flakes or add a dash of cayenne pepper for a spicier kick.
• Citrus Brightness: A squeeze of fresh lemon juice just before serving can brighten all the flavors.
• Cheese Varieties: Experiment with other cheeses like shredded mozzarella, provolone, or a sharp cheddar for a different flavor profile.

Crockpot Chicken Quinoa Soup FAQs

Here are answers to some common questions about making this delicious slow cooker chicken quinoa soup:

• Can I use chicken thighs instead of breasts? Yes, absolutely! Boneless, skinless chicken thighs can be used in place of chicken breasts. They tend to be more forgiving and remain very moist in the slow cooker, offering a richer flavor profile.
• Do I really need to rinse the quinoa? Yes, rinsing quinoa is highly recommended. It helps remove the bitter saponin coating that naturally occurs on quinoa, ensuring your soup tastes clean and delicious. While some brands claim to be pre-rinsed, a quick rinse under cold water is always a good practice.
• My soup is too thick/thin. How can I adjust it? If your soup is too thick, simply stir in additional chicken broth or water until it reaches your desired consistency. If it’s too thin, you can let it simmer uncovered for a bit longer in the slow cooker (if the chicken isn’t overcooked) to allow some liquid to evaporate, or you can add a little more cooked quinoa or a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) for a thicker broth.
• Can I make this soup vegetarian? Yes, this recipe can easily be adapted for vegetarians. Omit the chicken and replace chicken stock with vegetable broth. You can add extra hearty vegetables like chickpeas, cannellini beans, or firm tofu cubes for protein.
• What if I don’t have fresh mirepoix? Frozen mirepoix (a pre-chopped blend of carrots, celery, and onion) is an excellent time-saving substitute. You can also buy pre-chopped vegetables from the produce section of many grocery stores.

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