Fall for me isn’t about the leaves, or cozy boots, and definitely not anything pumpkin (blech). It DOES mean time to dust off my slow cooker! Hooray!!
Dave and I have been really bad at meal planning this summer… and most of September. But we’re trying to get back into the swing of things, and so last week I made this recipe that I had pinned awhile ago. Enter Slow Cooker Quinoa Chicken Chili!
This recipe couldn’t be easier. Ready?
Ingredients:
– 1 cup of quinoa, rinsed (I never rinse my quinoa… am I going to contract a disease? Mad Quinoa Disease?)
– One (1) 28 oz can of diced tomatoes
– One (1) 14 oz can diced tomatoes with green chilies
– 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
– 1 tsp garlic powder
– 2 tsp cumin
– 1 tsp crushed red pepper
– 2 tsp chili powder
Directions:
1. Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. I cooked for 8 hours on low because I had frozen chicken breasts.
2. When done, remove chicken and shred it with two forks. Return to slow cooker.
3. Top with whatever you want – cheese, sour cream, avocados… whatever your heart desires. I only did shredded Mexican cheese, but would probably try sour cream too next time.
I love slow cooker recipes that involve little to no prep before tossing everything into the pot. I think the only prep I did was to make chicken stock, because we have a ton of chicken bouillon cubes, so I just boiled three cups of water with three bouillon cubes and voila – chicken stock!
You could also easily make this recipe vegetarian by omitting the chicken and using vegetable broth.
And it made a TON – we froze a large quart ziplock baggie, and still had some leftover for lunches throughout the week.
Recipe from Queen Bee Coupons
Well this looks delectable. Definitely going to give this a try soon.
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Thanks for planning dinner for Thursday! 🙂 This looks awesome.
Enjoy! We loved it. 🙂