- 1 cup quinoa, rinsed
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can diced tomatoes with green chilies (Rotel)
- 2 (16 oz) can black beans
- 2 1/2-3 cup chicken stock
- 1 large bell pepper, seeded and chopped
- 1/2 large onion, diced
- 1-2 jalapeño peppers, seeds and ribs removed, diced
- 1 Tbs canola oil
- 1 tsp garlic powder
- 1 1/2 tsp cumin
- 1/2 tsp crushed red pepper
- 2 tsp tsp chili powder
- 1 tsp salt
- 2 large chicken breasts
- 1 cup frozen corn, thawed
- hot sauce, to taste
- 1/4 cup chopped fresh cilantro
Directions
1. Combine the quinoa, crushed tomatoes, diced tomatoes, black
beans, and chicken stock in the slow cooker.
2. Meanwhile, in a medium microwave safe bowl, combine the
onion, bell pepper, and jalapeño with the oil, cumin, garlic powder, cayenne,
chili powder, and salt. Cook 5 minutes,
stirring 2-3 times, until the vegetables have softened. Stir into the crockpot as well.
3. Nestle the chicken into the mixture and cook on low 5-8
hours, until the chicken and quinoa are cooked through. Remove the chicken and shred with 2 forks,
then return to the crockpot. Stir in the
corn and cilantro, and cover and cook an additional minutes. Serve with shredded cheese, extra hot sauce,
etc.
Source: adapted from Sweet Treats and More via Pink
Parsley
