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Slow Cooker Chicken Minestrone with Quinoa

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DISCLAIMER:  This recipe may contain affiliate links and we may earn a small commission if you purchase through one of our affiliate links.  We only recommend products we love.

There’s just something about a hot bowl of soup that hits you right in the feels, and this soup is extra feely.  Loaded with veggies and protein, this virus-busting, healthy soup can be made in your slow cooker or Instant Pot®, making it extra easy and versatile too.  And, if you’re as into making freezer meals as I am, you’ll be glad to know this Slow Cooker Chicken Minestrone with quinoa ranks as a one-bag wonder, going straight from freezer to slow cooker (or instant pot) without thawing!

Slow Cooker Chicken Minestrone

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Slow Cooker Chicken Minestrone

Slow Cooker Chicken Minestrone with Quinoa

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Recipe by:Heidi Boortz
Adapted From:countryliving.com
Adapted From Link:THEIR RECIPE

Ingredients

Ingredients

Instructions

    To Cook Immediately: Slow Cooker
    1. Combine onion, carrots, fennel, garlic, broth, tomatoes, beans, basil, oregano, bay leaf, and 1/2 teaspoon each salt and pepper in a slow cooker. Top with chicken. Cover and cook 7 hours on low or 5 hours on high.
    2. Discard bay leaf. Remove chicken and shred. Return chicken to slow cooker. Stir in quinoa, kale, and green beans. Cover and cook on high an additional 30 to 40 minutes, or until quinoa is tender. Season with additional salt and pepper, if desired.
    To Cook Immediately: Instant Pot
    1. Combine onion, carrots, fennel, garlic, broth, tomatoes, beans, basil, oregano, bay leaf, and 1/2 teaspoon each salt and pepper in an instant pot. Top with chicken. Lock lid; set valve to sealing. Program for soup. When cook time ends, carefully move valve to venting to allow pressure to escape (quick release).
    2. Open lid and discard bay leaf. Remove chicken and shred. Return chicken to instant pot. Stir in quinoa, kale, and green beans. Lock lid; set valve to sealing. Program for manual-high and 15 minutes. When cook time ends, carefully move valve to venting. Season with additional salt and pepper, if desired.
    To Freeze
    1. Combine chicken, onion, carrots, fennel, garlic, broth, tomatoes, beans, basil, oregano, bay leaf, and 1/2 teaspoon each salt and pepper in a large zip top freezer bag. In a separate freezer bag, combine quinoa, kale, and green beans. Package both bags in a third freezer bag and freeze. (Note: if freezing for use in an instant pot, it's helpful to put the bags in the insert and then in the freezer, at least overnight or until the meal is frozen solid. Then you can remove the insert and keep your meal frozen until ready to use. This makes it so the meal is in the correct shape for your instant pot and will fit inside with the lid locked without thawing first.)
    To Cook After Freezing: Slow Cooker
    1. To cook after freezing, add contents of first bag to slow cooker. Cook on low 8 hours or on high 6 hours. Shred chicken and remove bay leaf. Add contents of second bag. Cook on low 1 1/2 hours or on high 1 hour, or until quinoa is tender. Season with salt and pepper if desired.
    To Cook After Freezing: Instant Pot
    1. To cook after freezing, add contents of first bag to Instant Pot. Press sauté. Allow to heat until about 1 cup of liquid accumulates on the bottom of the insert. Press cancel. Lock lid; set valve to sealing. Program for soup. When cook time ends, carefully move valve to venting to allow pressure to escape (quick release). (Note, if preferred, reserve broth before freezing--don't add it to the bag-- and add it at the time of cooking instead. Then skip the step of sautéing and proceed directly to cooking.)
    2. Open lid and discard bay leaf. Remove chicken and shred. Return chicken to instant pot. Add contents of second bag. Lock lid; set valve to sealing. Program for manual-high and 15 minutes. When cook time ends, carefully move valve to venting. Season with additional salt and pepper, if desired. (note: because the contents of the second bag are frozen, your IP might take longer to come to pressure even though the cook time does not change.)
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    Latest Blogs

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