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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Quinoa Chicken Chili (Slow Cooker) FB Lisa Recipe

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This recipe for Quinoa Chicken Chili (Slow Cooker) FB Lisa is from The Hawkes Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 (I used Chopped Sweet Potatoes)
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
Directions:
Directions:
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! I’m thinking the next day it would probably thicken up enough to eat in a whole wheat tortilla.
Personal Notes:
Personal Notes:
I put on high for an hour and then another 7 hours on low. Shredded Chicken and voila. Love Love Loved. Been making since Oct. 2013 since Lisa put in on FB. Thanks Lisa!!!

 

 

 

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