Slow Cooker Mexican Chicken Quinoa

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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)
Instructions:

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

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

        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:

B0n Appetite,  Ana-Maria Temple, MD

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