Ingredients
- 1 cup quinoa, rinised
- 2 16 oz can diced tomatoes
- 1 16 oz can of natural tomato sauce
- Two - 1/2 cups black beans (I soak my beans) *Substitute with 2 16 oz cans of beans
- 1 cup frozen corn or fresh *Substitute with 16 oz can of corn
- 1 cup Cannellini white beans (soaked or canned)
- 1/2 cup diced red pepper
- 3 cups organic free range chicken stock
- 2 large chicken breasts, frozen or thawed (cook longer if frozen) *I also use rotisserie chicken for this recipe.
- 1 tsp garlic powder
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp crushed red pepper (optional for a little more kick!)
Instructions
- Cut and cube chicken before putting it in the slow cooker. Dice red pepper. If using frozen chicken breasts you can cut or shred once it is cooked.
- Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. If you add frozen chicken breasts to yours cook on high for about six hours. As long as the chicken is cooked – it’s done!
- Top with a sprinkle of cheese, sour cream or greek yogurt, avocados – whatever sounds good to you!
Recipe Notes
Busy Mom tip: If you can throw healthy ingredients into a slow cooker all day, make your home smell like a restaurant while at the same time easing dinner prep before running out the door for multiple practices - DO IT! I make this once a week during the fall and winter months. Leftovers for lunch rock!
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