I love trying new recipes that I find on Pinterest, especially those that include ways to spice up my chicken and vegetable dishes. This past winter in Boston was brutal, so any recipe made in the crock pot was a must!
(Makes approximately 10 cups)
1 cup of quinoa
1 (28 oz.) can of diced tomatoes
1 (14 oz.) can diced tomatoes with green chilies (Rotel)
2 (16 oz.) cans of black beans, rinsed and drained
1 (15 oz.) can of corn, drained
3 cups chicken stock
2 large chicken breasts, thawed
1 tsp garlic powder
2 tsp cumin
1 tsp crushed red pepper
2 tsp chili powder
Place chicken breasts on the bottom of the slow cooker and layer remaining ingredients on top. Cook for 6-8 hours on low or 4-7 hours on high. About 30 minutes before time is up, shred chicken, then return to crock pot to allow chicken to retain flavors.
Serve with cheese, sour cream, avocados, and maybe a few tortilla chips!
Note: I love spice, so if you are nervous about the heat, then reduce the red pepper and chili powder.
Nutritional Content (for 1 cup): Calories: 187 Total Fat: 3g Saturated fats: 1g Trans Fats: 0g Cholesterol: 24 mg Sodium: 547 mg Potassium: 100 mg Carbohydrates: 26g Dietary fiber: 7g Sugars: 2g Protein: 14g
PLEASE NOTE: This recipe was taken from Pinterest and the provided nutritional information is an estimation from www.myfitnesspal.com . Nutritional content will be subject to different food brands. This information is for general reference and is not exact.