Tired of the same old slow cooker dishes? Here’s a unique one to try! The chorizo adds a ton of flavor, and the spinach adds a ton of nutrition. And this recipe could not be easier, it is one of those where you toss everything in the slow cooker, and then come back 6 hours later to a hot, yummy meal!
My new favorite way to cook quinoa is in the slow cooker, it is just so easy and I get perfect results every time! Plus, it frees up my stove top and my attention as I prepare other foods for a meal.
If you want to cook some plain quinoa as a side dish or to pair up with a different entree, head over to my Slow Cooker Quinoa recipe!
If you are a vegetarian, you can easily skip the chorizo, substitute vegetable broth for the chicken broth, and you will have a great meat-free dinner. If you are vegan, you can also skip the Parmesan cheese, but then you may need to incorporate some additional spices for more flavor.
If you can’t find chorizo or just happen to have another type of sausage on hand, you can definitely substitute. We got the best results with the more flavorful sausages. If it weren’t for the kids, I would probably throw in the spiciest sausage I could find!
Slow Cooker Chorizo and Quinoa
- 16 ounces chorizo (cut into bite-size pieces)
- 1 1/3 cups quinoa (rinsed if necessary (I used tri-color, pre-rinsed quinoa))
- 3 cups chicken broth
- 1 cup chopped onion (frozen is fine)
- 14.5 ounces diced tomatoes (1 can)
- 2 cups fresh spinach
- 1/4 cup Parmesan cheese
- 2 tablespoons minced garlic
- 1 tablespoon dried basil
- Combine all ingredients in the slow cooker.
- Cook on low 5-6 hours.
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