SLOW COOK SALSA CHICKEN QUINOA CHILI

gluten free

slow cook salsa chicken quinoa chili by kalejunkie

SLOW COOK SALSA CHICKEN QUINOA CHILI

INGREDIENTS

1 can corn, drained
1 can chickpeas, drained
1 onion, chopped
1 red bell pepper, finely chopped
3/4 cup dry quinoa
1 16oz jar mild salsa of choice
4 cloves crushed garlic
2 tsp cumin
1 tsp oregano
juice of one lemon
3 cups chicken broth (i used bone broth!)
1 pound skinless organic chicken thighs

Meals in my house are always EASY and QUICK. I don’t really enjoy cooking as much as I do baking, so it feels like more a chore. But I’m also not willing to sacrifice taste (I want bomb meals) and my family cannot survive on cookies alone (though I could). Meet SLOW COOK SALSA CHICKEN QUINOA CHILI. It’s the easiest thing in the whole world to make for dinner and you’ll have leftovers too. It’s a win win.

 

INSTRUCTIONS

In a slow cooker add all ingredients.
Set on high for 3 1/2-4 hours or on low for 6-8 hours.
Then remove the cover, take a couple of forks and shred the chicken by pulling it apart.
That’s it!
I added avocado, arugula and chopped almonds on top for some extra texture.
Hope you guys love this!