Description
The crockpot does the work for you! Perfect for weeknights, gluten-free and the whole family will love it!
Ingredients
- 1-¼ cup Chicken Broth
- 1 cup Quinoa, Uncooked
- 1 cup Frozen Corn Kernels
- 1 cup Red Bell Pepper, chopped
- 1 cup Hickory BBQ Sauce Plus More For Drizzling (GF If Needed)
- ½ cups Onion, Diced
- 2 teaspoons Fresh Garlic, Minced
- ½ Tablespoons Cumin Powder
- ½ Tablespoons Smoked Paprika
- ½ teaspoons Chili Powder
- ½ teaspoons Hickory Liquid Smoke
- ½ pounds Raw Chicken Breast
- ¼ teaspoons Salt
- Pepper
- Fresh Cilantro And Green Onions, For Garnish
- Cheddar Cheese, For Garnish (optional)
Preparation
Combine broth, quinoa, corn, red bell pepper, BBQ sauce, onion, garlic, cumin, smoked paprika, chili powder, and liquid smoke in the bottom of crockpot and stir together until well mixed.
Nestle chicken breasts into the mixture, so that the liquid covers them. Season with salt and pepper. Cook on high heat for 2–3 hours, or until broth is absorbed and chicken is no longer pink inside.
Remove chicken breasts and shred with two forks. Place shredded chicken pack into the slow cooker and mix well.
Garnish with additional BBQ sauce, cilantro, green onions and cheddar cheese (if desired). Devour!
