This Healthy BBQ Chicken Quinoa Casserole is made in the slow cooker, so it’s perfect for weeknights.
I chopped my finger off.
Okay, maybe that’s a little dramatic, but when I left a sobbing voicemail for Mr. FFF, it definitely felt like I was one Band-Aid away from needing surgery. As a nurse, he naturally assumed I had lost a whole limb and called back two hours later on his break, absolutely freaking out. Meanwhile, I was sitting there, snacking on leftover Paleo chocolate chip cookies, telling him I was totally fine. He wasn’t exactly thrilled. He also banned me from using the pretty orange knife that started the whole ordeal.
So, today, I’m bringing you a recipe that is 100% safe—a healthy BBQ chicken quinoa casserole made in the slow cooker. Yes, you’ll still need to chop up some veggies… but let’s not talk about that. If you’ve been around the blog for a while, you know I have a thing for BBQ chicken. This version gives you all those smoky, sweet, kinda spicy flavors without needing to fire up the grill.
I knew this casserole was a winner when I found myself eating it for breakfast, choosing it over my beloved strawberry cheesecake overnight oats. That never happens. The quinoa gets all soft and fluffy, soaking up the smoky BBQ sauce, while the chicken stays juicy and tender. One bite, and I was practically ready to dive headfirst into the slow cooker. But safety first, right? This recipe is the dinner win you’ve been waiting for—zero knife injuries, zero drama, just a whole lot of BBQ goodness.
Is This BBQ Chicken Quinoa Casserole Healthy?
This casserole has a solid lineup of fairly wholesome ingredients. You have chicken breast for lean protein, iron, zinc, and vitamin B12, and the quinoa offers even more protein and iron, plus fiber. Then you have a medley of corn, onion, and bell pepper to add a nice dose of vitamins, minerals, and antioxidants.
The BBQ sauce and cheddar cheese are where things can start to lean a little more indulgent. I recommend you look for a sauce without added sugars or funky ingredients to keep things on the lighter side. Cheese is totally optional, honestly, and a little goes a long way. If you wanted to lighten it up further, you could always look for a low-fat cheddar to sprinkle on top.
The Flavor Of Smoke, Sans Grill
Liquid smoke might sound like something straight out of a science experiment, but this is the “secret sauce,” if you will, for getting smoky flavors without firing up the grill. It’s basically a concentrated liquid flavoring created by the condensation from burning wood chips.
A few drops of hickory liquid smoke will give the casserole a slow-smoked flavor without making your whole kitchen smell like a bonfire. It’s a great hack for getting BBQ flavors anytime, anywhere—even in the slow cooker.
FAQs & Tips
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days. You can reheat the casserole in the microwave or on the stovetop. Add a splash of chicken broth to keep things from drying out.What If I Don't Have Liquid Smoke?
No worries. The casserole will still be delicious without it. If you have some smoked paprika in your spice cabinet, that can go a long way in implementing a similar flavor profile.Can I Add Extra Veggies?
Sure, you could. Jalapeño peppers, zucchini, or even some spinach would work great. Black beans or kidney beans would be great, too. Just toss them in with everything else.
Serving Suggestions
I love to top a heaping bowl of this BBQ chicken quinoa casserole with some cilantro, green onions, and shredded cheddar cheese. It would also be delicious with some sliced avocado (or Avocado Crema) and jalapeños over top. It also goes great with a side of Sweet Potato Cornbread and blistered Padrón Peppers.
Recipe
Ingredients
- 1 1/4 cups chicken broth
- 1 cup quinoa uncooked
- 1 cup frozen corn kernels
- 1 cup red bell pepper chopped
- 1 cup hickory BBQ sauce plus additional for drizzling
- 1/2 cup onion diced
- 2 teaspoons fresh garlic minced
- 1/2 tablespoon cumin powder
- 1/2 tablespoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon hickory liquid smoke
- 1/4 teaspoon salt
- Pepper to taste
- 1/2 pound raw chicken breasts
- Cilantro for garnish
- Green onion for garnish
- Cheddar cheese for garnish
Instructions
- Combine all ingredients up to the pepper in the bottom of your slow cooker and stir together until well mixed.
- Nestle the chicken breasts into the mixture so that the liquid covers them. Cook on high heat for 2-3 hours, or until the broth is absorbed and the chicken is no longer pink inside.
- Remove the chicken breasts and shred with two forks. Place the shredded chicken back into the slow cooker and mix well.
- Garnish with BBQ sauce, cilantro, green onions, and cheddar cheese (if desired).
- Enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
I made this for friends and they loved it!
However, the stores near me were completely out of chicken breasts (2022 supply chain problems) so I used boneless, skinless thighs. 1/2 lb was only two thighs and not enough for 4 people so I added another lb of chicken and did not double the other ingredients at all. It turned out just fine.
Thank you for posting this recipe.
Glad you all liked it!
How long does it take for the quinoa to absorb the water? Mine only has about 45 minutes left and it’s still super liquidy.
It should take around 15-20 minutes; if it’s still liquidy, try increasing the heat slightly. Enjoy!