Slow Cooker Buffalo Chicken Quinoa
If you crave spicy wings flavor so much that game day appetizers aren’t enough, then Crock Pot Buffalo Chicken Quinoa is the meal for you. It takes just minutes to assemble in the slow cooker. Then, when it’s time for dinner, just give it a sprinkle of blue cheese, and you have a filling and flavorful dish that’s ready to enjoy.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Slow cooker
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
Beyond Buffalo wings, I have a deep love of all things with that spicy hot wings flavor. From Buffalo chicken sandwiches to Buffalo chicken salad, I’m happy to have a kicked up dinner at least once a week. And this Crock Pot Buffalo Chicken Quinoa is a welcome addition to the rotation.
It takes just a few minutes of prep time in the morning, and after simmering away all day, the quinoa just absorbs all of that great spicy flavor. With meaty chunks of chicken, plus the carrots and celery for some vegetables, it’s truly a complete meal. Though I like to have a salad on the side to cool things off. Then I can drizzle both the the quinoa and the salad with some ranch or blue cheese dressing.
Why You’ll Love Crock Pot Buffalo Chicken Quinoa
This is definitely a family favorite. Here’s why…
- Easy to put together. The longest part of the prep will be chopping up some carrots and celery. After that, just dump everything in, give it a stir, cover, and cook.
- Win them over. With all the flavor and the addition of the chicken and veggies, this might just get those that don’t think they like quinoa to enjoy it. It did in my family!
- Naturally gluten free. Yes, quinoa is a gluten free grain (well, technically a seed, but we generally eat it like a grain). Check the labels on your other ingredients, particularly the stock and Worcestershire. But other than that, you should be good to go.
Recipe Ingredients
Below is a list of the ingredients you’ll need to gather to make this crockpot Buffalo chicken quinoa recipe, plus some tips and notes. Scroll all the way down for the full recipe card with measurements and step-by-step instructions.
- Uncooked quinoa. Be sure to rinse and drain it.
- Chicken. This recipe uses chopped, cooked chicken. You can use any leftover cooked chicken, whether it’s grilled or sauteed chicken breast, roast chicken, or even a rotisserie chicken from the grocery store.
- Carrots.
- Celery.
- Tomato sauce. One small 15-ounce can is what you’ll need
- Chicken stock. You’ll want low sodium broth or stock, as the other liquids also add saltiness to the dish.
- Hot sauce. You can always adjust if you want to make it less spicy.
- Worcestershire sauce. Adds some depth of flavor. You’ll want to make sure your brand is gluten free, if needed.
- Blue cheese. It’s a classic pairing with spicy hot sauce, but you can omit it if you don’t like it or need a dairy-free option. Monterey Jack is another option.
- Ranch or blue cheese dressing. Optional, but nice to drizzle over the top for serving to balance out some of the spice.
How to Make Crock Pot Buffalo Chicken Quinoa
Let’s take a quick look at just how easy it is to throw together this slow cooker recipe.
- Combine the ingredients. Add the quinoa, chicken, carrots, and celery to the slow cooker, then pour the tomato sauce, chicken broth, hot sauce, and Worcestershire sauce over the top. Give it a stir.
- Let it cook. Cover and cook on low for 4-5 hours.
- Finish it off. Sprinkle blue cheese over the top and cook for another 10-15 minutes to allow the cheese to melt.
- Serve and enjoy. You can give it a drizzle of ranch or blue cheese dressing, if desired. I like to use my Greek Yogurt Ranch or Greek Yogurt Blue Cheese Dressing. Either one is also great to dress a side salad to pair with your Buffalo chicken quinoa.
Crockpot Buffalo Chicken Quinoa
Ingredients
- 1 cup uncooked quinoa , rinsed and drained
- 2 cups chopped cooked chicken
- 2 cups chopped carrots (about 1/2 inch pieces)
- 1/2 cup chopped celery (about 1/2 inch pieces)
- 15 oz. can tomato sauce
- 1 cup low sodium chicken stock
- 1/2 cup hot sauce
- 2 Tablespoons Worcestershire sauce
- 1 cup crumbled blue cheese
- ranch or blue cheese dressing for serving, if desired
Instructions
- Add 1 cup uncooked quinoa, 2 cups chopped cooked chicken, 2 cups chopped carrots, and 1/2 cup chopped celery to your slow cooker. Pour a 15 oz. can tomato sauce, 1 cup low sodium chicken stock, 1/2 cup hot sauce, and 2 Tablespoons Worcestershire sauce over the top. Stir to combine.
- Cover and cook on low for 4-5 hours.
- About 10-15 minutes before serving, stir the mixture, sprinkle 1 cup crumbled blue cheese over the top, and cover again to melt the cheese.
- Drizzle with ranch or blue cheese dressing when serving, if desired.
Did you make this?
Leave a star rating to help others know that they should make this recipe.
Share a photo and tag @cupcakesandkalechips on Instagram!
Simple, quick and flavorful. I did note the quinoa gets a little lost in the dish but otherwise it was great combination of ingredients. There is quite a bit of heat from the buffalo sauce but the blue cheese tames down the spice nicely. Would definitely make again. Much healthier than actual Buffalo Wings. Thank you!
I’m glad you liked the Buffalo chicken quinoa, Kelly. I think you may be right about the quinoa getting a little bit “lost” in the recipe, but perhaps cutting back on the Buffalo sauce a bit might help the quinoa flavor to come through more.
This was brutal. 5/10. Looked like vomit. Would not recommend.
I know it certainly is not the prettiest dish, but I am sorry you didn’t like it. Anything in particular so maybe I can improve the recipe?
Do I have to cook the chicken first? Won’t raw chicken cook enough in this recipe?
Your comment got lost on me, sorry! Yes, the chicken probably would cook enough, I just didn’t think it would incorporate well if I used whole breasts, and I just don’t like to cut raw chicken into small pieces. But I should try your suggestion!
I’ll try with raw thighs. I use them in the slow cooker a lot and they don’t get as dry as breasts and “pull apart” easily after cooking
That sounds delicious!
What is the serving size for this? I made it and it is fantastic, just hope I am not eating too much of it! 🙂
Hmm, I’m never good at calcualting serving sizes because we have a range of appetites in my house. I’d say, from what I recalls, it serves about 6. But thanks, so glad you like it!