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CROCKPOT BUTTERNUT SQUASH, CHICKEN, AND QUINOA SOUP Recipe

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This recipe for CROCKPOT BUTTERNUT SQUASH, CHICKEN, AND QUINOA SOUP is from MORE OF PENNY'S PICKS, 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 1/2 pounds boneless, skinless chicken breasts
1 cup quinoa
1 small butternut squash (about 4 cups)
1 can (15 ounces) kidney beans
1 can (15 ounces) corn
1 can (14 1/2 ounces) diced tomatoes
1 teaspoon minced garlic
1 packet fajita seasoning mix
5 cups chicken broth
Salt and pepper to taste
Directions:
Directions:
Remove the fat from the chicken.

Rinse the quinoa in a fine sieve.

Peel, seed, and chop the butternut squash into small bite sized pieces.

Rinse and drain the kidney beans and corn.

Lightly grease your slow cooker. Add the chicken, quinoa, squash, beans, corn, tomatoes, garlic, and seasoning. Add the chicken broth, and give everything a good stir.

Cover, and cook on high for 3 to 4 hours or until the quinoa is cooked through and the squash is very tender. At this point, you can remove some of the squash, mash it with a potato masher, and then put it back in the soup.

Add salt and pepper to taste, as well as any other seasonings desired.

 

 

 

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