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SLOW COOK SALSA CHICKEN QUINOA CHILI

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

  • 1 can corn, drained
  • 1 can chickpeas, drained
  • 1 onion, chopped
  • 1 red bell pepper, finely chopped
  • 3/4 cup  dry quinoa
  • 1 16oz jar mild salsa of choice
  • 4 cloves crushed garlic
  • 1 tsp cumin
  • 1 tsp oregano
  • juice of one lemon
  • 3 cups chicken broth (i used bone broth!)
  • 1 pound skinless organic chicken thighs

Instructions

  • In a slow cooker add all ingredients
  • Set on high for 3 1/2-4 hours or on low for 6-8 hours.
  • Then remove the cover, take a couple of forks and shred the chicken by pulling it apart.
  • That’s it!I added avocado, arugula and chopped almonds on top for some extra texture. Hope you guys love this!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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