Ingredients:

  • 2 lbs (900g) boneless, skinless chicken breasts
  • 1 tbsp olive oil (15ml)
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 1 tsp/5g)
  • 1 red bell pepper, chopped (approx. 1 cup/150g)
  • 1 green bell pepper, chopped (approx. 1 cup/150g)
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can corn, drained
  • 1 (14.5 ounce/411g) can diced tomatoes, undrained
  • 1 cup (240ml) low-sodium chicken broth
  • 1 packet (1 ounce/28g) taco seasoning (check for low-sodium options)
  • 1 teaspoon chili powder (5ml)
  • 1/2 teaspoon cumin (2.5ml)
  • 1/4 teaspoon smoked paprika (1.25ml)
  • Salt and black pepper to taste
  • 1 cup (185g) uncooked quinoa, rinsed well
  • 2 cups (470ml) water or chicken broth
  • Avocado, diced (optional)
  • Fresh cilantro, chopped (optional)
  • Lime wedges (optional)
  • Plain Greek yogurt or sour cream (optional)
  • Shredded cheddar cheese (or a dairy-free alternative) (optional)
  • Hot sauce (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side, until lightly browned. This adds flavour, but you can skip this step if you're short on time.
  2. Place the chopped onion, garlic, bell peppers, black beans, corn, and diced tomatoes in the bottom of the crockpot.
  3. Place the seared (or unseared) chicken breasts on top of the vegetables. Sprinkle with taco seasoning, chili powder, cumin, and smoked paprika. Season with salt and pepper.
  4. Pour the chicken broth over the chicken and vegetables.
  5. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is cooked through and easily shreds.
  6. Remove the chicken from the crockpot and shred it with two forks. Return the shredded chicken to the crockpot and stir to combine with the vegetables and sauce.
  7. While the chicken is cooking, prepare the quinoa according to package directions (usually boiling the quinoa with water or broth). Alternatively, cook the quinoa in the crockpot during the last hour of cook time, if you prefer.
  8. Serve the chicken and vegetable mixture over a bed of cooked quinoa.
  9. Top with your favourite toppings such as avocado, cilantro, lime wedges, Greek yogurt, cheese, and hot sauce.