It was super yummy and eaten so fast I didn't even get a picture of it. It also was easy to make as you dumped everything into your crock pot. And because I was lazy and Heather Clarke did such a great job of posting the recipe with pictures, I just added them here and gave her a little shout out.
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
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
This has a nice little kick to it, but I didn’t think it was too spicy. If you’re nervous about spice, reduce the red pepper and the chili powder by half.
HOW TO PREPARE
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.
1 comment:
Will need to try this!
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