Slow Cooker Quinoa Chicken Chili

I love that it was cooked in the Crock Pot – which means it only took me about 15 minutes to toss together this morning and the slow cooker did all the work. It took about 6 hours on HIGH

INGREDIENTS

1 cup of quinoa, rinsed

One (1) 28 oz can of diced tomatoes (you could use crushed)

One (1) 14 oz can diced tomatoes with green chilies (Rotel)

Two (2) 16 oz cans of black beans, rinsed, drained

One (1) 15 oz can of corn, drained

3 Cups chicken stock

2 large chicken breasts, frozen or thawed (cook longer if frozen)

1 tsp garlic powder

2 tsp cumin

1 tsp crushed red pepper

2 tsp chili powder

This has a nice little kick to it, but I didn’t think it was too spicy. If you’re nervous about spice, reduce the red pepper and the chili powder by half.Quinoa-in-crockpot-slow-cooker

HOW TO PREPARE

1.) Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. I added frozen chicken breasts to mine and cooked on high for about six hours. As long as the chicken is cooked – it’s done!

2.) Remove chicken and shred it with two forks. Return to slow cooker.

3.) Top with cheese, sour cream, avocados – whatever sounds good to you!

Slow-Cooker-Quinoa-Chili-Chicken

ENJOY! : )

Caitlyn Bear, Independent Beachbody Coach

(301) 606-5264

www.beachbodycoach.com/kkgriz

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