Slow-Cooker Mushroom and Chicken Quinoa

Rachel Ruiz


A creamy, surprisingly delicious and easy meal. Even pleased my picky toddler!


☆☆☆☆☆ 0 votes

15 Min
3 Hr
Slow Cooker Crock Pot


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2 c
dry quinoa, rinsed
3 c
1/2 c
red wine
1 medium
red onion, finely chopped
6 clove
garlic, minced
1 pkg
pot roast seasoning mix
2 tsp
1 tsp
sea salt
1 tsp
black pepper
1 1/2 tsp
cayenne pepper
8 oz
sliced button mushrooms
1 lb
boneless, skinless chicken breast cutlets
2 c
shredded monterey jack cheese
1 cup c
ricotta cheese
1/2 c
sour cream
1/2 c
parmesan cheese (optional)

How to Make Slow-Cooker Mushroom and Chicken Quinoa


  • 1Place quinoa, water, wine, onion, garlic, chicken, mushrooms,seasoning mix and seasonings into slow cooker. Stir until combined. Cover, and cook on low heat for 2-3 hours, until liquids are absorbed and quinoa is tender.
  • 2Remove chicken cutlets from cooker and place in a small bowl. Using two forks, shred the chicken into small pieces. Stir shredded chicken, Monterey Jack cheese, ricotta, and sour cream into quinoa until fully incorporated. Turn slow-cooker to warm. To serve, scoop quinoa into bowl and sprinkle with Parmesan cheese.

Printable Recipe Card

About Slow-Cooker Mushroom and Chicken Quinoa

Course/Dish: Chicken, Other Main Dishes
Main Ingredient: Rice/Grains
Regional Style: American

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