Crockpot Chicken & Quinoa Burrito Bowls have become my family’s favorite solution for busy weeknights when we need quick healthy dinner recipes without sacrificing nutrition or flavor. These hearty, customizable bowls combine tender slow-cooked chicken with protein-packed quinoa and vibrant veggies, creating a meal that’s both satisfying and nourishing. What makes these burrito bowls especially appealing is how the crockpot does all the heavy lifting—simply add your ingredients in the morning, and by dinnertime, you’ll have a delicious, home-cooked meal waiting for you.
Nutritional Benefits
These Crockpot Chicken & Quinoa Burrito Bowls offer exceptional nutritional value, making them perfect for health-conscious families looking for balanced meals.
| Nutrition (Per Serving) | Amount |
|---|---|
| Calories | 385 |
| Protein | 32g |
| Carbohydrates | 42g |
| Fiber | 8g |
| Fat | 9g |
| Sodium | 420mg |
| Iron | 15% DV |
| Vitamin C | 35% DV |
The combination of lean protein from chicken, complex carbohydrates from quinoa, and fiber from beans and vegetables creates a well-rounded meal that helps maintain steady energy levels and promotes satiety.
Ingredients & Substitutions
| Ingredient | Role | Possible Substitutions |
|---|---|---|
| 1.5 lbs boneless, skinless chicken breasts | Main protein source | Chicken thighs, turkey breast, or 2 cans of black beans for vegetarian option |
| 1 cup uncooked quinoa, rinsed | Grain base, adds protein | Brown rice, farro, or cauliflower rice (add at end for low-carb option) |
| 1 can (15 oz) black beans, drained and rinsed | Adds fiber and protein | Pinto beans, kidney beans, or chickpeas |
| 1 can (14.5 oz) diced tomatoes | Adds moisture and flavor | Fresh diced tomatoes or salsa |
| 1 can (4 oz) diced green chilies | Adds mild heat and flavor | Jalapeños (for more heat) or bell peppers (for milder taste) |
| 1 medium onion, diced | Adds aromatic flavor | 1 tablespoon onion powder or 2 shallots |
| 2 cloves garlic, minced | Flavor enhancer | 1 teaspoon garlic powder or garlic paste |
| 1 bell pepper, diced | Adds color, crunch, vitamins | Any color bell pepper or 1 cup frozen pepper mix |
| 1 cup frozen corn | Adds sweetness and texture | Canned corn (drained) or fresh corn kernels |
| 2 cups chicken broth | Cooking liquid, adds flavor | Vegetable broth or 2 cups water + 2 bouillon cubes |
| 2 tablespoons taco seasoning | Main flavor component | Homemade spice blend (cumin, chili powder, paprika, oregano) |
| 1 teaspoon salt | Enhances all flavors | Salt-free seasoning blend (for low sodium diets) |
| 1/2 teaspoon black pepper | Adds mild heat | White pepper or cayenne (for more heat) |
| Toppings: avocado, lime, cilantro, cheese, sour cream | Adds freshness and texture | Greek yogurt (instead of sour cream), nutritional yeast (instead of cheese) |
Equipment Needed
– 6-quart slow cooker (or larger)
– Measuring cups and spoons
– Cutting board and knife
– Strainer (for rinsing quinoa and beans)
– Can opener
– Serving bowls
– Fork or tongs (for shredding chicken)
– Wooden spoon for stirring
Step-by-Step Instructions
1. Prep the ingredients: Rinse the quinoa thoroughly under cold water using a fine-mesh strainer. Drain and rinse the black beans. Dice the onion and bell pepper, and mince the garlic.
2. Layer ingredients in the crockpot: Place the chicken breasts at the bottom of the slow cooker. This positioning ensures the chicken cooks thoroughly in the liquid.
3. Add the flavor base: Sprinkle the chicken with half of the taco seasoning, salt, and pepper, ensuring even distribution for consistent flavor.
4. Add vegetables: Layer the diced onion, garlic, bell pepper, corn, diced tomatoes (with juice), and green chilies over the chicken.
5. Add remaining ingredients: Add the rinsed quinoa and black beans to the crockpot. These Crockpot Chicken & Quinoa Burrito Bowls work best when the quinoa is evenly distributed throughout for proper cooking.
6. Add liquid and seasonings: Pour the chicken broth over everything. Sprinkle the remaining taco seasoning, salt, and pepper on top.
7. Cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The quinoa should be tender and the chicken should easily shred when done.
8. Shred the chicken: About 30 minutes before serving, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir to combine all ingredients.
9. Serve: Spoon the mixture into bowls and add your favorite toppings such as diced avocado, chopped cilantro, a squeeze of lime juice, shredded cheese, or a dollop of sour cream for a complete quick healthy dinner recipe that satisfies the whole family.
Troubleshooting & Pro Tips
– Too dry? If the mixture seems dry during cooking, add an extra 1/2 cup of broth or water.
– Too wet? If there’s too much liquid at the end, remove the lid for the last 30 minutes of cooking to allow some moisture to evaporate.
– Texture concerns? For perfect quinoa texture, avoid opening the lid frequently during cooking as this releases heat and extends cooking time.
– Meal prep hack: Prep all ingredients the night before and store in the refrigerator. In the morning, just dump everything into the crockpot and turn it on.
– Flavor boost: Toast the quinoa in a dry pan for 2-3 minutes before adding to the crockpot for a nuttier flavor.
– Even cooking: Ensure the quinoa is submerged in liquid for even cooking.
– Spice control: Adjust the amount of taco seasoning and green chilies to suit your family’s spice preferences.
Storage & Make-Ahead Tips
– Refrigerator storage: Store leftovers in airtight containers for up to 4 days in the refrigerator.
– Freezer-friendly: These bowls freeze beautifully for up to 3 months. Portion into individual containers for easy grab-and-go meals.
– Reheating: Microwave with a splash of water or broth to prevent drying out, or reheat in a covered skillet over medium-low heat.
– Meal prep: Prepare toppings in advance and store separately from the main mixture for fresher flavor throughout the week.
– Batch cooking: Double the recipe if your slow cooker is large enough, then freeze half for a future meal.
Conclusion
Crockpot Chicken & Quinoa Burrito Bowls represent the perfect intersection of convenience, nutrition, and delicious flavor that busy families crave. By combining lean protein, whole grains, and vibrant vegetables in one pot, you get a satisfying meal that requires minimal hands-on time but delivers maximum taste. Whether you’re juggling work deadlines, children’s activities, or simply want to spend less time in the kitchen without sacrificing quality, these burrito bowls deserve a spot in your regular quick healthy dinner recipes rotation. The versatility of this dish allows everyone to customize their bowl to their liking, making it a crowd-pleaser that supports your family’s health goals without extra effort.
FAQ
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and double the beans, or add 1-2 cups of diced vegetables like zucchini or mushrooms. Use vegetable broth instead of chicken broth.
Is it necessary to rinse the quinoa?
Yes, rinsing removes quinoa’s natural coating called saponin, which can make the dish taste bitter or soapy.
Can I use frozen chicken breasts?
For food safety reasons, it’s best to thaw chicken before adding it to the slow cooker. Frozen chicken may stay in the temperature danger zone too long while cooking.
How can I make this spicier?
Add 1-2 diced jalapeños with seeds, use hot diced green chilies, add 1/2 teaspoon of cayenne pepper, or serve with hot sauce.
Can I make this in an Instant Pot?
Yes! Use the sauté function to brown the onions first, then add remaining ingredients and cook on high pressure for 8 minutes with a 10-minute natural release.
What if I don’t have taco seasoning?
Make your own by combining 1 tablespoon chili powder, 1 teaspoon each of cumin and paprika, 1/2 teaspoon each of garlic powder, onion powder, dried oregano, and salt.
Can I cook this on the stovetop instead?
Yes, sauté the onions and peppers first, add remaining ingredients, bring to a boil, then simmer covered for about 20-25 minutes until quinoa is tender and chicken reaches 165°F.
How can I reduce the sodium content?
Use no-salt-added beans and tomatoes, low-sodium broth, and reduce or omit the added salt.
Follow me on Pinterest for more Crockpot Chicken & Quinoa Burrito Bowls. Looking for more balanced meal ideas? Check out my collection of Healthy Dinner Recipes For Family that everyone will love.