Description
A hearty and healthy one-pot meal made with tender chicken breasts, protein-packed quinoa, and fresh vegetables slow-cooked to perfection in a crock pot. Perfect for an easy weeknight dinner.
Ingredients
1 cup quinoa, rinsed
1 pound boneless skinless chicken breasts
1 cup low sodium chicken broth
1 cup water
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 small red onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen corn kernels
1 cup cherry tomatoes, halved
2 tablespoons fresh cilantro, chopped
Instructions
Rinse the quinoa under cold water using a fine mesh strainer and drain well.
Place the rinsed quinoa in the bottom of the crock pot.
Add the chicken breasts on top of the quinoa.
Pour in the chicken broth and water over the chicken and quinoa.
Add the diced red bell pepper, yellow bell pepper, red onion, and minced garlic to the crock pot.
Sprinkle the ground cumin, smoked paprika, dried oregano, salt, and black pepper evenly over the ingredients in the crock pot.
Cover the crock pot with the lid and cook on low for 4 to 4 1/2 hours, or until the chicken is cooked through and quinoa is tender.
About 15 minutes before serving, shred the chicken breasts using two forks directly in the crock pot.
Add the frozen corn kernels and cherry tomatoes to the crock pot and stir gently to combine.
Cover and cook for an additional 15 minutes to heat the corn and soften the tomatoes.
Stir in the chopped fresh cilantro just before serving.
Serve warm, spooning the chicken and quinoa mixture onto plates.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes