Description
A hearty and nutritious crockpot meal made with lean proteins, beans, grains, and veggies for a simple weeknight dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1 can or 1 cup dried black beans
- 1 cup quinoa (or brown rice/couscous)
- 2 bell peppers (any color)
- 1 onion (yellow or red)
- 1 cup corn (fresh or frozen)
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 4 cups low sodium chicken broth (or vegetable broth)
Instructions
- Prepare Your Ingredients: Chop the bell peppers and onion into bite-sized pieces. Rinse quinoa under cold water and set it aside.
- Layer Ingredients in the Crockpot: Add chicken to the bottom of the crockpot, then layer in black beans, quinoa, bell peppers, and onion.
- Add Corn and Spices: Sprinkle in corn along with cumin, chili powder, and garlic powder.
- Pour Broth: Gently pour chicken broth over the top, ensuring everything is covered.
- Cook: Set crockpot to low for 6-8 hours or high for 3-4 hours.
- Shred Chicken: Once cooked, shred chicken right in the pot and stir everything well.
Notes
Adjust spice levels for kids or sensitive eaters and experiment with other veggies like zucchini or carrots for added texture.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 80mg