Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 (15-ounce/425g) can diced tomatoes, undrained
  • 1 (10-ounce/283g) can Rotel tomatoes (diced tomatoes with green chilies), undrained
  • 1 (15-ounce/425g) can black beans, rinsed and drained
  • 1 cup (240ml) frozen corn
  • 1 medium yellow onion, chopped (about 1 cup/140g)
  • 1 red bell pepper, chopped (about 1 cup/150g)
  • 1 packet (1 ounce/28g) taco seasoning (low sodium preferred)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 3 cups cooked quinoa (about 1 cup/200g uncooked)
  • Optional toppings: avocado, Greek yogurt or sour cream, shredded cheese (cheddar or Monterey Jack), salsa, hot sauce, lime wedges

Instructions:

  1. Chop the onion and bell pepper. Rinse and drain the black beans. Measure out the corn.
  2. Add the diced tomatoes, Rotel tomatoes, black beans, corn, onion, and bell pepper to the crockpot.
  3. Place the chicken breasts on top of the vegetable mixture. Sprinkle with taco seasoning, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper.
  4. 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 with a fork.
  5. Remove the chicken breasts from the crockpot and shred with two forks.
  6. Return the shredded chicken to the crockpot and stir to combine with the sauce. Stir in the 1/4 cup cilantro.
  7. While the chicken is cooking, prepare the quinoa according to package directions. Alternatively, use pre-cooked quinoa to save time.
  8. Divide the cooked quinoa among bowls. Top with the Fiesta Chicken mixture and your favorite toppings.
  9. Garnish with extra cilantro and a squeeze of lime. Serve immediately.