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.
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Oh I love those see through containers… how convenient!
Love the idea of a slow cooker quinoa casserole. This looks awesome!
anything buffalo gets two thumbs up at our house! I know they would love this!
Always a crowd pleaser! Thanks!
This is my kind of dinner. Moving is not my favorite but we will be doing it soon and I totally get the anxiety over your things. I hope it all goes well for you!
Yay for moving day! Packing is the pits, but you’ll have a brand new beautiful kitchen. Love this recipe. Pinned.
Ooh all these delicious flavors in this dish is calling my name!!Love Quinoa and cannot wait to try this for my family 🙂
This sounds really good Brianne! You know I love buffalo anything, too, right?
Thanks Bernadette! Buffalo is the best!
Looks so good! My family would LOVE this!
Thanks, it is a great family meal!
I have quinoa but, sadly, haven’t known how to use it. This may be the recipe to try it with.
There’s so much you can do with quinoa – hot, cold, sweet, savory. But give this a try!
Hi Brianne, this sounds like a very flavorful dish. Good luck with your move!
Thanks Cheri!