Slow Cooker Quinoa & Chicken

Name: Slow Cooker Quinoa & Chicken
Yield: 8-10 servings
Ingredients: 1 cup (250 mL) uncooked quinoa; 1 can (14.5 oz. or 398 mL) fire roasted diced tomatoes, undrained; 1 can (15 oz. or 398 mL) black beans, drained and rinsed; 1 cup (250 mL) chicken broth; 1 pkg (12 oz./340 g) frozen bell peppers and onions; 1 pkg (10 oz./300 g) frozen corn; 2 lbs. (1 kg) boneless skinless chicken breasts or thighs; 1 pkt (3 tbsp/45 mL) taco seasoning; Optional Toppings: Grated cheese, guacamole, lime wedges, cilantro, salsa

Ingredients

1 cup (250 mL) uncooked quinoa
1 can (14.5 oz. or 398 mL) fire roasted diced tomatoes, undrained
1 can (15 oz. or 398 mL) black beans, drained and rinsed
1 cup (250 mL) chicken broth
1 pkg (12 oz./340 g) frozen bell peppers and onions
1 pkg (10 oz./300 g) frozen corn
2 lbs. (1 kg) boneless skinless chicken breasts or thighs
1 pkt (3 tbsp/45 mL) taco seasoning
Optional Toppings: Grated cheese, guacamole, lime wedges, cilantro, salsa

Directions

Place the ingredients (except the toppings) into the insert of the Deluxe Home & Away Slow Cooker in the order listed. Cover with the lid and set to LOW for 8 hours or HIGH for 4 hours.
When finished cooking, shred the chicken. Gently stir to combine.
Serve with optional toppings, if you’d like.

Yield:

8-10 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 250, Total Fat 4 g, Saturated Fat 0.5 g, Cholesterol 65 mg, Sodium 510 mg, Carbohydrate 29 g, Fiber 4 g, Sugars 3 g (includes 0 g added sugar), Protein 27 g

Cook's Tips:

This recipe makes a big batch and reheats beautifully, so it’s perfect for leftovers. Store extra quinoa bowls in the fridge for easy lunches, or freeze portions for a quick, ready-to-go meal later. Just thaw, reheat, and add fresh toppings to make it taste freshly made.