You could say I’m pretty obsessed with my slow cooker. It’s the easiest way to make dinner. For my lifestyle it works because we are sometimes busy in the evening and then when we get home and it’s already 8:30-9:00 P.M. at night. Who wants to make dinner at that time? And a healthy one at that.
My slow cooker I bought at H-E-B and it cost me $29.99. Not much, considering it serves me about 2-3x a week!
So here is one of my favorite recipes! But I have many up my sleeve so I will continue sharing them with you all. Enjoy!
Sweet Potato Quinoa Chipotle Bowl
-4 chicken thighs (**see notes)
-1 sweet potato, chopped and cubed
-1 cup quinoa, rinsed and uncooked
-1 half onion chopped
-1-2 cups chicken broth (**see notes)
-1 14oz can petite diced tomato
-1 tablespoon tomato sauce
-1 can corn, drained and rinsed
-1 can black beans, drained and rinsed
-11/2 teaspoons onion or garlic powder
-2 teaspoons cumin
-salt & pepper to taste
-squeeze of lime
-crushed chips (my favorite is blue corn)
Place the uncooked chicken at the bottom of the slow cooker then the sweet potatoes. Add in everything else and stir to combine. Put the lid on and turn on low for 3-4 hours until the chicken and quinoa is cooked through. Shred the chicken with a knife and fork and then stir altogether.
Notes– I say 1-2 depending on how thick you like this meal. If you notice it starts becoming too thick, add some more broth or water in.
I think boneless thighs or breasts work the best.