Ingredients
- 1 can corn, drained
- 1 can chickpeas, drained
- 1 onion, chopped
- 1 red bell pepper, finely chopped
- ¾ 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!
Calories: 1552kcal | Carbohydrates: 195g | Protein: 128g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 445mg | Sodium: 3051mg | Potassium: 3376mg | Fiber: 25g | Sugar: 32g | Vitamin A: 5013IU | Vitamin C: 187mg | Calcium: 248mg | Iron: 15mg
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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