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Crockpot Chicken, Quinoa, and Vegetable Soup

This Crockpot Chicken, Quinoa, and Vegetable Soup is a wholesome, comforting meal made with tender shredded chicken, hearty quinoa, and a mix of vegetables simmered in a flavorful herb-infused broth. It’s a well-balanced soup that feels both light and filling, perfect for busy days when you want something nourishing with minimal effort.
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Servings: 8

Ingredients

  • 2 small boneless skinless chicken breasts
  • 1 cup chopped yellow onion
  • 1 cup chopped celery
  • 1 cup diced carrots
  • 1 1/2 teaspoons minced garlic
  • 3/4 cup uncooked quinoa rinsed if needed
  • 1 14.5-ounce can fire-roasted diced tomatoes (with juices)
  • 6 cups chicken broth
  • 1/4 teaspoon red pepper flakes
  • 1/2 –1 teaspoon Italian seasoning
  • 2 teaspoons dried oregano
  • 1/2 –1 tablespoon dried basil
  • Salt and black pepper to taste

Optional:

  • Fresh rosemary or parsley
  • Grated Parmesan cheese for serving

Instructions

  • Lightly grease a slow cooker with non-stick spray.
  • Add the chicken breasts, chopped onion, celery, carrots, and garlic.
  • Stir in the uncooked quinoa and fire-roasted tomatoes with their juices.
  • Pour in the chicken broth.
  • Add red pepper flakes, Italian seasoning, oregano, basil, salt, and pepper.
  • Cover and cook on high for 3–5 hours, or until the quinoa is tender and the chicken shreds easily.
  • Remove the chicken, shred it with two forks, then return it to the slow cooker.
  • Stir the soup and adjust seasoning to taste.
  • Add fresh herbs if using and let them warm through briefly.
  • Serve hot, topped with grated Parmesan cheese if desired.

Notes

Rinse quinoa before using if it’s not pre-rinsed to remove bitterness.
Adjust the thickness by adding more broth if the quinoa absorbs too much liquid.
Use rotisserie chicken to save time, adding it near the end of cooking.
Add spinach or kale at the end for extra greens.
Taste and adjust herbs at the end for a fresher flavor.
Store leftovers in the refrigerator for up to 4 days.
Freeze portions for easy future meals.