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Quinoa Chicken Chili


1 box (225g) of PC Vegetable Quinoa with seasoning, or 1 cup- rinsed

1 (28 oz) can of diced tomatoes

1 (14 oz) can diced tomatoes with seasoning

2 (16 oz) cans of beans, rinsed, drained (black, kidney, mixed, pork and beans)

1 (15 oz) can of corn, drained

2 – 3 cups chicken stock

2 large chicken breasts, frozen or thawed

1 tsp garlic powder

2 tsp cumin

2 tsp chili powder

Toppings- sour cream, salsa, cheese, avocados (optional)



  1. Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. I added frozen chicken breasts to mine and cooked on high for about six hours. As long as the chicken is cooked – it’s done!
  2. Remove chicken and shred it with two forks. Return to slow cooker.
  3. Top with cheese, sour cream, salsa, avocados etc.


  • if thick enough the next day, you could eat it in a tortilla as well



Source: http://queenbeecoupons.com/crock-pot-slow-cooker-quinoa-chicken-chili-recipe/



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