Originally Posted on January 23, 2015
1 cup quinoa, rinsed
1 (28 oz) can crushed tomatoes
1 (14 oz) can diced tomatoes with green chilies
2 (16 oz) can black beans
1 (15 oz) corn, drained
2 1/2-3 cup chicken stock
2 large chicken breasts
1 large bell pepper, seeded and chopped
1 tsp minced onion
1 tsp garlic
1 tsp cumin
1 tsp crushed red pepper
1 tsp chili powder (taco seasoning is good too)
Season with salt and pepper
Place everything in a 6 qt slow cooker and cook for 5-7 hours on low.
Remove chicken, shred it and return to slow cooker.
Keep warm until ready to serve.
Garnish with cheese or sour cream.
Recipe courtesy of sweettreatsmore.com