Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup uncooked white quinoa, thoroughly rinsed
- 2 cups low-sodium chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh baby spinach
- Fresh parsley for garnish
Instructions
- Start by rinsing your quinoa in a fine-mesh strainer under cold water until the water runs clear. This step is crucial to remove the natural saponin coating, which can taste bitter. Spread the rinsed quinoa evenly across the bottom of your slow cooker. Place the chicken breasts on top of the quinoa layer in a single layer to ensure even cooking.
- In a medium mixing bowl, whisk together the chicken broth, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and black pepper. Pour this liquid mixture directly over the chicken and quinoa. Make sure the liquid covers the quinoa completely so it hydrates properly during the cooking process.
- Cover the crockpot with its lid. Set the temperature to “High” and cook for 3 to 4 hours, or set it to “Low” for 6 hours. You will know it is ready when the chicken reaches an internal temperature of 165°F and the quinoa has absorbed most of the liquid and appears fluffy.
- Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Stir the fresh baby spinach into the hot quinoa in the crockpot; the residual heat will wilt the greens in about 2 minutes. Return the shredded chicken to the pot, toss everything together, and garnish with fresh parsley before serving.
- Cook Time: 4 hours 15 minutes