Slow Cooked Chicken Stew
Description
Chicken breasts, quinoa, sweet potatoes, and mushrooms make this wholesome stew in the slow cooker, perfect for an easy weeknight dinner.
Ingredients
•
1 teaspoon olive oil
•
1 onion, chopped
•
3 cloves garlic, minced
•
4 skinless, boneless chicken breasts
•
1 (32 fluid ounce) container vegetable broth
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1 (14 1/2 ounce) can diced tomatoes
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2 sweet potatoes, diced
•
1 cup uncooked quinoa
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1 teaspoon ground black pepper
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5 mushrooms, chopped
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2 teaspoons dried oregano
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2 teaspoons curry powder
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5 green onions, chopped
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1 bay leaf
Directions
1
Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until onion and garlic have softened and turned translucent, about 5 minutes.
2
Place chicken breasts in the bottom of a slow cooker; add onion, garlic, vegetable broth, diced tomatoes, sweet potatoes, quinoa, green onions, mushrooms, curry powder, oregano, pepper, and bay leaf and mix well. Cook on Low until chicken is tender, 7 to 8 hours.
3
Discard bay leaf. Remove chicken; shred using 2 forks and place back into the stew, mixing well before serving.