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


  1. Place 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.
  2. Remove 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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