This super simple Spinach, Artichoke, Chicken Quinoa in the CrockPot is sure to please on a chilly day. Think of this dish as a good-for-your-gut version of your fatty favorite, cheesy spinach artichoke dip. After all, who doesn’t love that? Any combination of spinach and artichoke can turn a bad day bright with just one bite.
This comforting quinoa will taste great and its immunity igniting ingredients may help in combatting colds. Fresh lemon fuels the dish with Vitamin C, while oregano offers antimicrobial agents to ward off bacteria.
The main contenders:
- A couple pounds of skinless chicken
- A bag of frozen artichoke hearts
- A bag of frozen spinach
- A cup of quinoa, rinsed
- A couple of cups of low-sodium chicken broth
Flavor it up:
You know I’m not an exact-ist, so a dash of this and a dabble of that will all depend on your taste buds.
- Salt & Pepper
- Ground oregano
- Fresh lemon juice and peel
- Fresh minced garlic
Add all of the ingredients, except the quinoa, into your crock and set to low for about 6 hours. An hour before serving, shred the tender chicken and toss out any bones. Eyeball the amount of liquid you have to work with. Stir in quinoa. Add water or more stock if necessary, so that the quinoa will cook through and plump up. Garnish with a sprinkle of parmesan cheese.
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