Salsa Chicken & Quinoa Bowls Recipe

So simply, the Tex-Mex slow cooker chicken quinoa bowl fits our Balanced Lifestyle and is DASH-friendly.
  • Ready in: 5 hours
  • Prep time: 30 minutes
  • Chill/Cook time: 4 hours, 30 minutes
  • By:
  • Servings: Makes 6 servings

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cooking methods

  • Slow Cooker
  • Stovetop


  1. Season chicken with 1 teaspoon Garlic Pepper Seasoning and place in a 3-quart or larger slow cooker. Top with Corn, Black Bean Salsa. Cook on LOW 4-5 hours. Shred chicken.
  2. Meanwhile, in medium saucepan over medium-high heat, combine chicken broth, quinoa, Onion Onion Seasoning and remaining 1 teaspoon Garlic Pepper Seasoning. Cover and bring to a boil. Reduce heat and simmer 15 minutes or until liquid is absorbed. Remove from heat. Let stand 5 minutes. Fluff with a fork.
  3. Divided quinoa and chicken among 6 large bowls. Drizzle with cooking juices, if desired. Top with desired toppings.

Makes 6 servings.

Wine Pairing: Sauvignon Blanc

Make Ahead & Freeze: Prepare step 1, cool completely and place in a quart freezer bag. Prepare step 2, cool completely and place in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely and reheat in microwave until hot. Continue with step 3.

Nutrition per Serving: (does not include toppings) Calories: 300 Total Fat: 4.5g Sat. Fat: 0.5g Cholest: 85mg Sodium: 880mg Carbs: 30g Fiber: 2g Sugar: 3g Protein: 33g

Always check the labels of ingredients in recipes to confirm they are gluten-free, and ensure your space is free from other possible sources of gluten. Since ingredient formulas can change and vary among other brands, Tastefully Simple cannot ensure that prepared recipes will be gluten-free.

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