Mediterranean Herb-Infused Slow Cooker Chicken with Quinoa and Roasted Vegetables
This unique slow cooker chicken recipe combines the vibrant flavors of Mediterranean herbs with wholesome quinoa and a medley of roasted vegetables, creating a nutritious and satisfying meal that bursts with flavor.
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Begin by seasoning the chicken breasts with salt, pepper, and a blend of dried Mediterranean herbs, including oregano, thyme, and rosemary.
Heat a skillet over medium-high heat and sear the seasoned chicken for 3-4 minutes on each side until golden brown.
In the slow cooker, add 1 cup of rinsed quinoa, 2 cups of low-sodium chicken broth, and 1 cup of diced tomatoes with their juices.
Place the seared chicken on top of the quinoa mixture. Next, chop 1 red bell pepper, 1 zucchini, and 1 red onion into bite-sized pieces and add them to the slow cooker.
Drizzle with 2 tablespoons of olive oil and sprinkle with additional herbs. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
Once cooked, fluff the quinoa with a fork and serve the chicken and vegetables over the quinoa, garnished with fresh parsley and a squeeze of lemon juice for brightness.
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