HEARTY SLOW COOKER CHICKEN SOUP WITH BUTTERNUT SQUASH & QUINOA


INGREDIENTS:
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 4 tbsp butter (optional)
  • 4 skinless, boneless chicken breasts
  • 1 butternut squash, peeled and cubed (about 6 cups)
  • 14 ounces (1¾ cups) diced tomatoes, fresh or canned
  • 7 cups broth (chicken or vegetable)
  • 2 teaspoons oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons curry powder
  • ½ teaspoon red chili flakes
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 1 cup quinoa

DIRECTIONS:
  1. Place chicken breast in the bottom of the slow cooker. Add all other ingredients on top of the chicken and cook on high for 3-4 hours or 7-8 hours on low.
  2. When finished cooking, take out chicken breasts and shred. Return shredded chicken to the soup and give it a good stir.

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