My family absolutely loves this dish. Serve with some yummy homemade sourdough bread or sprouted toast! Spring, winter, summer, or fall, it doesn’t make a difference at all…it is always good! Make it once, eat on it all week long!
Slower Cooker Chicken and Quinoa
1 cup quinoa (soaked overnight in water, drained and rinsed. If you don’t soak still rinse to remove a bitter substance).
2 cups chicken broth
3/4 cup white wine (dry makes all the difference – the alcohol is cooked out of it. Add extra water if you are wine-free)
2 cups of water
2 teaspoons dried thyme
1 teaspoon of sea salt
4 carrots, cubed (peeled if you do not buy organic)
3 celery, sliced
1 onion, diced
2 chicken (uncooked) breasts (I recommend bone in for a juicier chicken, but boneless makes for easier shredding later)
3 tablespoons of butter or coconut oil
Throw everything in the crock pot. Cook on low for 7-8 hours (high for 4). Remove chicken, shred and mix back into stew.
For THM, this is an E meal!
This recipe is happily shared with Trim Healthy Tuesdays at Stacy Makes Cents!