Slow Cooker Mexican Chicken Quinoa

Ingredients:

• • 4 Organic Chicken breast, trimmed and rinsed (Costco)
  • 1 14.5oz can back beans rinsed (Costco)
  • 1 14.5oz can of diced tomatoes or fresh salsa (Costco)
  • 2 cups corn
  • 1 cup yellow onion chopped, (I had frozen chopped red onion)
  • 3 Tbsp Home Made Taco Seasoning
  • 1 Cup rinsed Quinoa (Costco)

• • 1. 1. In a Crock Pot Mix all Ingredients above before adding chicken
       2. Submerge chicken breasts in the mixed ingredients
       3. Cook on high for 4 hrs

• • 1. 1. Shred chicken with fork or take it out and slice it
       2. Mix all ingredients until well blended

• • 1. 1. Scoop portions into bowls and add toppings of your choice

• • 1. 1. OR – layer tortillas on an oven safe plate, scoop Chicken Quinoa Mixture on top, layer with cheese, place in oven at 350 degrees for 5-10min.  Top with remaining toppings.

References:

• • 1. • Everything Tastes Better Sprouted
       • Number 2 Pencil
       • The Girl who ate everything
       • Tastes Lovely

B0n Appetite,  Ana-Maria Temple, MD