It’s a miracle– I didn’t wait until the last minute to do my Secret Recipe Club post 😉 Hooray! Now that our new house is starting to feel like a home, I am really enjoying being in the kitchen. My big kitchen with an island– I feel so lucky. And once the boxes are all (mostly) unpacked, pictures will be up on the blog.
This month I was paired with Marie from Not Enough Cinnamon. Her blog is gorgeous. I loved how clean and pretty it looked— so now I’m seriously thinking of a blog overhaul. And more time I spent exploring her delicious recipes and beautiful photos, the more I liked it!
After much debate and an examination of a pantry that is still not restocked, I chose a recipe for Crockpot Slow Cooker Quinoa Chicken Chili. It was so, so good. I mean, summer might not be the best time for chili, but it absolutely hit the spot.
And– there were TONS of leftovers, so the hubby and I had lunch for the whole week. Lucky us!
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- 4 cups chicken stock or broth
- 1 28 oz can of crushed tomatoes
- 1 small can of tomato paste
- 2 14 oz cans of black beans, drained
- 1 cups quinoa
- 1 tbs chili powder
- 2 tsp cumin
- 1/2 tsp cayenne pepper
- 3 garlic cloves, minced
- 1 tsp red pepper flakes
- 1 tsp salt
- 4 boneless, skinless chicken breasts
- Optional- Cornbread
- Prep time: 5-10 min
- Cook time: 6-8 hours on high
- Servings: 12
- Difficulty: easy
In a large slow cooker, add and stir together all the ingredients except the chicken. Now add the chicken.
Cover and cook in slow cooker 6-8 hours on high, 4-5 hours on low.
Remove chick and shred; add back to slow cooker. Serve and enjoy! I paired it with cornbread, and it was perfect!