Saturday, March 22, 2014

Quinoa Chicken Chili



Yield: 8 servings
Ingredients


  • 1 (28 ounce) can of diced tomatoes
  • 1 (14 ounce) can diced tomatoes with green chilies
  • 1 (15 ounce) can of black beans, rinsed and drained
  • 1 (15 ounce) can of chili beans, rinsed and drained
  • 1 (15 ounce) can of corn, drained
  • 2 cups chicken broth
  • 2 large boneless skinless chicken breasts (use 3 if they're small!)
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin
  • 1/2 teaspoon red pepper flakes
  • 2-3 teaspoons chili powder
  • Salt & Pepper to taste
  • 1 cup quinoa, rinsed
  • Toppings of your choice
    • cheese
    • sour cream
    • avocados
    • tortilla strips


This is what it should look like before!


Instructions

  1. Make sure you rinse the quinoa and then add everything into a 6-quart slow cooker.
  2. Cook for 6-8 hours on low or 4-6 hours on high.  If you are using frozen chicken, you may have to cook it longer.
  3. Remove chicken and shred it with two forks.  Return to slow cooker. *I like to do this about halfway through so the flavors can soak into the chicken even more!*
  4. Garnish with any optional toppings and ENJOY!!
o


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