If you’re looking for an effortless slow cooker meal with just 5 minutes of prep time, this Slow Cooker Southwest Chicken Quinoa Bowl is about to become your new favorite!
This slow cooker recipe is a total time saver and perfect for easy dinners during those crazy weeknight meals. With tender chicken breasts, hearty quinoa, and the bold southwest flavor you love, it’s a low-maintenance way to get a flavorful meal on the table — no babysitting required.
Whether you’re craving an easy meal prep option or just need a reliable dinner that the whole family (even toddlers!) will devour, this is the perfect meal.
If you love this, you’ll also want to check out some of my other easy meal favorites: My easy and healthy instant pot chili, healthy instant pot chicken noodle soup or easy instant pot pot roast are all absolutely delicious and perfect for any day of the week!
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Ingredients
Here’s what you’ll need to create this cozy slow cooker southwest chicken bowl:
- Chicken Breasts – A lean, high-protein base for the chicken mixture.
- Salt & Pepper, to taste
- Jar of Salsa – Choose your favorite brand and heat level to customize the spice.
- Quinoa, rinsed and drained – Be sure to use uncooked quinoa for the perfect fluffy texture after slow cooking.
- Chicken Broth or Chicken Bone Broth – Adds a rich flavour and boosts the protein! (You can substitute vegetable broth or vegetable stock if needed.)
- Optional add-ins:
- Sweet Corn (frozen or canned)
- Can of Black Beans or Pinto Beans, drained and rinsed
- Bell Pepper, diced
- Red Onion, finely chopped
- Green Chilies or a splash of Enchilada Sauce for extra kick
Toppings:
- Low-fat Plain Greek Yogurt (or swap for traditional sour cream if you prefer!)
- Cherry Tomatoes, sliced
- Avocado, diced
- Fresh Lime or Lime Juice, for a zesty finish
- Shredded Low-fat Cheddar or Mozzarella Cheese
- Jalapeños– for an added spicy kick
- Fresh Cilantro
- Tortilla Chips or Taco Shells, to scoop up every delicious bite
(See the full recipe details in the recipe card below.)
Instructions
- Add your chicken breasts to the bottom of a crock pot or slow cooker. Season with salt and pepper. Add your rinsed uncooked quinoa. Pour over the salsa, chicken broth, and stir gently to ensure all the quinoa is submerged for even slow cooking.
- If you want, toss in extras like sweet corn, pinto beans, or bell pepper for even more flavor!
- Cook on high for 2–4 hours, until the quinoa is fluffy and the chicken is fully cooked to 165°F.
- Remove the chicken, shred it using two forks (or a large skillet if you prefer to shred it separately), and mix it back into the delicious chicken mixture.
- Serve, pile on your favorite toppings, and don’t forget a squeeze of fresh lime!
Hint: If your slow cooker tends to run hot (like mine), your southwest chicken quinoa bowl may be ready in just 2-3 hours. Make sure to keep an eye out based on your individual slow cooker.
Substitutions
- Quinoa: You can try white rice as a swap (although the fluffy texture of quinoa is perfect here).
- Chicken Breast – while chicken breast is your leanest option, you can also use chicken thighs if you prefer.
- Vegetarian: Use vegetable broth instead of chicken broth and swap chicken for canned beans like pinto beans or black beans.
Dietary Notes:
- This dish is naturally gluten-free (just double-check your salsa’s label).
- Without cheese and Greek yogurt, it’s also dairy-free.
Variations
- Spicy: Use spicy salsa, add canned green chilies, and stir in some enchilada sauce for an extra kick.
- Kid-Friendly: Choose a mild salsa and skip the chiles.
- Extra Add-Ins: Toss in sweet corn, red onion, or diced bell peppers for a great addition to the southwest flavor.
Equipment
All you need to make this slow cooker southwest chicken quinoa bowl is a:
6 Quart Crock-Pot: This is the crock-pot I wish we got! The one I have is aesthetically pleasing but it does cook faster than the typical crockpot!
If you are meal prepping this dish, and you’re in the market for some storage containers, these are my favorite meal prep glass air-tight containers.
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
If you’re planning meal prep, portion your southwest chicken quinoa bowls into containers, let them cool to room temperature, and refrigerate.
Want to freeze it? Use a ziploc bag for an easy freezer meal — another huge time saver for dinner time emergencies!
Main Course
Looking for other easy main course recipes like this? Try these:
Jump to: Recipe
Slow Cooker Southwest Chicken Quinoa Bowl
Equipment
- 1 6 Quart Crock-Pot
Ingredients
- 1-1.25 Pounds Chicken Breast
- Salt & Pepper To Taste
- 16 Ounce Jar of Salsa
- 1 Cup Quinoa Rinsed and Drained
- 1 Cup Chicken Bone Broth or Chicken Broth
Optional Add-Ins
- Sweet Corn frozen or canned
- Can of Black Beans or Pinto Beans drained and rinsed
- Bell Pepper diced
- Red Onion finely chopped
- Green Chilies or a splash of Enchilada Sauce for extra kick
Toppings:
- Low-fat Plain Greek Yogurt or swap for traditional sour cream if you prefer!
- Cherry Tomatoes sliced
- Avocado diced
- Fresh Lime or Lime Juice for a zesty finish
- Shredded Low-fat Cheddar or Mozzarella Cheese
- Jalapeños- for an added spicy kick
- Fresh Cilantro
- Tortilla Chips or Taco Shells to scoop up every delicious bite
Instructions
- Add your chicken breasts to the bottom of a crock pot or slow cooker. Season with salt and pepper. Add your rinsed uncooked quinoa. Pour over the salsa, chicken broth, and stir gently to ensure all the quinoa is submerged for even slow cooking.
- If you want, toss in extras like sweet corn, pinto beans, or bell pepper for even more flavor!
- Cook on high for 2–4 hours, until the quinoa is fluffy and the chicken is fully cooked to 165°F.
- Remove the chicken, shred it using two forks (or a large skillet if you prefer to shred it separately), and mix it back into the delicious chicken mixture.
- Serve, pile on your favorite toppings, and don’t forget a squeeze of fresh lime!
- Hint: If your slow cooker tends to run hot (like mine), your southwest chicken quinoa bowl may be ready in just 2-3 hours. Make sure to keep an eye out based on your individual slow cooker.
Notes
Nutrition
FOOD SAFETY
- Cook to a minimum temperature of 165 °F (74 °C)
- Don’t leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Ann says
This is very tasty and easy! Great for a night you’re too tired to cook!
christina.klapper says
Yes!!!! So glad you enjoyed it!
Celete says
Can this be made in the instapot? If so what’s the cooking instructions for that?
christina.klapper says
Hello! Im sure it can, however, I have not tested the recipe in an instant pot so I do not have instructions on timing unfortunately! I do know that a low of instant pots have a slow cooker setting which you should be able to use to make this recipe!