Crock Pot Creamy Chicken Quinoa Broccoli Casserole

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When I saw a recipe for chicken quinoa broccoli casserole on Pinch of Yum I knew that I had to make my own version of it in the slow cooker.  I love how quinoa turns out in the crock pot and how it takes on the flavors of everything else.  Plus I knew that the quinoa and the chicken would need about the same amount of cooking time…so it would be a perfect match in the slow cooker.

I also decided that if I was going to make up this recipe I would see if I could make it gluten free since I know many of you need to eat that way and quinoa is a healthy, gluten free superfood.  Therefore I didn’t add any “cream of” soups in this recipe (but it’s not hard to make and doesn’t take much time…so don’t be scared).

Lately I’ve been loving the huge bags of broccoli florets at Costco.  They are inexpensive and perfect for roasting and for dipping in ranch…and for this recipe.  No washing or cutting necessary.  Word.  Also, the big bags of bacon crumbles.  Seriously, those bags are dangerous and I pretty much have to hide that bag from my husband.  But if you can keep it around long enough, the bacon comes in handy for topping salads and using in scrambled eggs and all sorts of other ways. (If you choose to cook your own bacon, look at this easy way that I do it).

For those of you still on the fence with quinoa, do you rinse before use?  It tends to be quite bitter if you don’t rinse it…so remember to do that!  Also, I love how quinoa is super easy on the digestive system, has lots of protein (complete), and you can easily sub it for rice and many other grains.  I hope you enjoy this comforting, homemade casserole as much as I did!

Recipe for Crock Pot Creamy Chicken Quinoa Broccoli Casserole
Makes 4-6 servings
Ideal slow cooker size: 3 quart (if you use a 6 quart it will cook faster)
Cooking time:  2 1/2 hours on high or 4 hours on low


1 lb boneless, skinless chicken thighs (you can also use boneless, skinless chicken breasts but I prefer thighs)
2 Tbsp non-fat dried milk
2 Tbsp cornstarch
1 tsp garlic powder
1/2 tsp salt
1/2 tsp onion powder
1 1/2 tsp chicken bouillon
1/8 tsp black pepper
1/2 tsp dried basil
1/2 tsp dried parsley
1 tsp dried onion
1 cup rinsed quinoa
2 3/4 cups water
1/4 cup crumbled bacon + more for serving
1/2 lb broccoli florets
1/2 cup Greek yogurt
1 Tbsp flour (if you need the recipe to be gluten free, use a gluten free flour)
1/2 cup grated pepper jack cheese (or another cheese of your choice)


1.  In a plastic zipper bag combine the dried milk, cornstarch, garlic powder, salt, onion powder, bouillon, pepper, basil, parsley and dried onion.  Shake up to mix.
2.  Cut each chicken thigh into 4 pieces.  Put the chicken in the plastic bag and zip it.  Shake until all pieces of chicken are coated with the mixture.  Pour contents of bag into the bottom of the slow cooker.
3.  Add quinoa into the slow cooker.  Pour water on top.  Add in 1/4 cup of bacon.
4.  Cover and cook on LOW for about 4 hours or on HIGH for about 2 1/2 hours or until quinoa is cooked and chicken is done.  You will know the quinoa is done when it is soft and the germ of the kernel is visible as a little spiral.
5.  Remove the lid from the slow cooker.  In a little bowl, stir Greek yogurt and 1 Tbsp flour together (this will prevent curdling) and then add to the slow cooker.  Stir until all combined.
6. In a glass bowl, combine broccoli and about 1/2 cup water.  Stick the bowl in the microwave and cook for 2 minutes.  Drain off all water and stir the broccoli into the slow cooker.  
7.  Top with grated cheese and extra bacon bits.  Let the cheese get all melty and then serve.

P.S.  Do you love quinoa?  Check out these other crock pot quinoa recipes:

• Blueberry Coconut Blueberry Quinoa
• Mexican Quinoa and Black Beans
• Vegetarian Mexican Quinoa Bowl
• Turkey Quinoa Meatballs