Ingredients Ingredients for at least 6 servings: 2lb raw chicken breasts 1 cup uncooked quinoa (or brown basmati rice) 6 cups low sodium chicken broth 4 vine tomatoes (chopped) 1/2 cup diced red onion 1 can (15oz) black beans (drained) 15oz frozen corn 1/3 cup diced hatch chile (optional) 1 tablespoon extra virgin olive oil Seasonings: 1 teaspoon garlic 1 tablespoon chili powder 1 tablespoon cumin 1.5 tablespoon whole wheat flour sea salt & pepper to taste Garnish:
Steps Add all of the ingredients – except for the garnish – into a slow cooker and give the mixture a hearty stir. Set the slow cooker to high and cook for 3 to 4 hours, or set it to low and cook for 6 to 8 hours. Cooking with high heat in less time will yield more of a soup-like consistency; whereas cooking with low heat for a longer time will create a thicker, stew-like broth.
