|15 min||6 h||6 h 15 min||6|
|1 can (15oz)||Black beans, canned (14 oz, drained and rinsed)|
|1 can(s) (15 oz)||Red kidney beans, canned, drained (drained and rinsed)|
|1/2 cup||Quinoa, uncooked|
|2 medium potato||Sweet potato (peeled and cubed)|
|1 can(s) (16 oz)||Diced tomatoes, canned (14 oz)|
|1/2 medium||Yellow onion (diced)|
|1 tbsp||Chili powder|
|1/4 tsp||Red pepper flakes|
|1 dash||Salt and pepper|
|908 gm||Chicken broth (stock), low sodium|
|454 gm||Chicken breast, boneless, skinless|
1. Add black beans, kidney beans, quinoa, sweet potato, tomatoes, onion, chili powder, pepper flakes, salt and pepper and chicken broth to the slow cooker, and stir well. Lay chicken breasts on top.
2. Cook on high for 5 or 6 hours, or low for 8 hours. Remove chicken, shred, and return to slow cooker. Stir.
3. To thicken, if desired, continue cooking for an hour with the pot uncovered. Serve and enjoy!
Never eat poultry that is raw, or not cooked through. Internal temperature of chicken should be 165F or 74C degrees.
This recipe is great to prep in advance. You can freeze leftovers for quick lunches. Ensure to fully heat through before serving.
High in lean protein, it helps to build muscle and boost metabolism.
High in fiber and help with regularity, weight loss, blood sugar and cholesterol management. They're also a great source of plant-based protein, contain folate, magnesium and iron.