This Slow Cooker Chicken Quinoa Soup is one of those cozy, one-pot meals that feels like a warm hug in a bowl. It’s hearty, healthy, and ridiculously easy to throw together. You just toss everything in the slow cooker, walk away, and come back to a comforting, protein-packed soup that’s ready to serve. Perfect for chilly days or when you just need something nourishing without any fuss.
What You’ll Need
- 1 lb boneless, skinless chicken breasts
- ¾ cup uncooked quinoa, rinsed
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp dried oregano
- 1 bay leaf
- 6 cups low-sodium chicken broth
- 1 tsp salt
- ½ tsp black pepper
- 2 cups chopped kale (stems removed)
- Juice of ½ lemon
- Fresh parsley for garnish (optional)
Why I Love This Recipe
This is one of those soups I make over and over. It’s a “dump it in and go live your life” kind of recipe. When I worked long days, this was my go-to because it basically cooks itself and still feels homemade.
- The quinoa cooks right in the broth and adds texture and protein
- No sautéing, no extra pans, just the slow cooker
- It’s freezer-friendly, so I can save leftovers for busy nights
- It’s wholesome without tasting like health food
Servings and Time
Servings: 6
Cook Time: 6 hours on low or 3.5 hours on high
Macros (per serving)
- Calories: 280
- Protein: 28g
- Carbs: 24g
- Fat: 8g
- Fiber: 4g
- Sugar: 3g
Why This Recipe Works (Quick Science)
Quinoa acts as a natural thickener as it cooks, soaking up broth and flavor. Slow cooking allows the flavors to blend deeply, especially from the aromatics like garlic and onion. Adding kale at the end keeps it bright and fresh instead of mushy.
Common Mistakes
- Not rinsing quinoa: It can taste bitter if you skip rinsing.
- Overcooking the kale: Add it at the end so it doesn’t get soggy.
- Not seasoning enough: Chicken broth varies — taste at the end and adjust.
- Using frozen chicken: It’s not safe to use frozen meat directly in the slow cooker.
What to Serve With
- Crusty sourdough bread or garlic toast
- A simple side salad with vinaigrette
- Grilled cheese sandwich
- Crackers or pita chips on the side
FAQ
Can I use rotisserie chicken?
Yes! Just add shredded rotisserie chicken in the last 30 minutes.
Can I freeze this soup?
Absolutely. It freezes well for up to 3 months. Just let it cool first.
Can I make this vegetarian?
Sure! Skip the chicken and use vegetable broth. Add a can of white beans instead.
Is it okay to use spinach instead of kale?
Yep, just stir in spinach during the last 5 minutes instead of 15.
Substitutions and Variations
- Use brown rice instead of quinoa (increase cooking time by 1 hour)
- Swap kale for baby spinach
- Add chopped zucchini or green beans in the last hour
- Make it spicy with a pinch of red pepper flakes
Tools Needed
- 6-quart slow cooker
- Cutting board and knife
- Measuring cups and spoons
- Citrus juicer (optional)
- Ladle
Make Ahead Tips
You can prep all the veggies and rinse the quinoa the night before. Store in the fridge in an airtight container, then dump everything into the slow cooker in the morning.
Cooking Instructions
Step 1: Add Chicken and Quinoa
Place 1 lb boneless, skinless chicken breasts and ¾ cup rinsed uncooked quinoa into the bottom of the slow cooker.
Step 2: Add the Veggies
Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks on top of the chicken and quinoa.
Step 3: Add Garlic and Seasonings
Sprinkle in 3 cloves minced garlic, 1 tsp dried thyme, ½ tsp dried oregano, 1 bay leaf, 1 tsp salt, and ½ tsp black pepper.
Step 4: Pour in the Broth
Pour 6 cups of low-sodium chicken broth into the slow cooker, making sure everything is covered.
Step 5: Cook
Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3.5 hours, until chicken is cooked through and veggies are tender.
Step 6: Shred Chicken
Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup.
Step 7: Add Kale and Lemon
Stir in 2 cups chopped kale and juice of ½ lemon. Cook on HIGH for 15 more minutes.
Step 8: Serve
Ladle the soup into bowls and garnish with fresh parsley if you like. Serve warm.
Leftovers and Storage
Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave. This soup also freezes beautifully for up to 3 months — just cool it completely before freezing.
Wrap-Up
This Slow Cooker Chicken Quinoa Soup is pure comfort without the extra work. It’s the kind of meal that makes you feel good and keeps you full. If you give it a try, leave a comment and let me know how it turned out — I’d love to hear if you made any tweaks or have questions!
