- 1 teaspoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 skinless, boneless chicken breasts
- 1 (32 fluid ounce) container vegetable broth
- 1 (14.5 ounce) can diced tomatoes
- 2 sweet potatoes, diced
- 1 cup uncooked quinoa
- 1 teaspoon ground black pepper
- 5 mushrooms, chopped
- 2 teaspoons dried oregano
- 2 teaspoons curry powder
- 5 green onions, chopped
- 1 bay leaf
- Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until onion and garlic have softened and turned translucent, about 5 minutes.
- Place chicken breasts in the bottom of a slow cooker; add onion, garlic, vegetable broth, diced tomatoes, sweet potatoes, quinoa, green onions, mushrooms, curry powder, oregano, pepper, and bay leaf and mix well. Cook on Low until chicken is tender, 7 to 8 hours.
- Discard bay leaf. Remove chicken; shred using 2 forks and place back into the stew, mixing well before serving.
03/30/2018
recipepes.com
Slow Cooked Chicken Stew, recipe
PT15M
PT1H
5
455 calories
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