Ingredients
Prep
- 1 can kidney beans
- 1 1/2 lbs boneless chicken breasts
- 1 C quinoa
- 4 C frozen butternut squash
- 1 C frozen corn
- 1 can diced tomatoes
- 2 t minced garlic
- 1 pkg fajita seasoning
- salt and pepper to taste
On Cooking Day
- 5 C chicken broth
- 6 C salad greens
Instructions
To Assemble
- Rinse and drain the kidney beans then add to a large zipper bag with remaining ingredients. Zip to seal and squish around to mix.
To Cook
- Lightly grease slow cooker with non-stick spray.
- Add chicken mixture to slow cooker along with chicken broth. Cook on high 3-4 hours.
- At the end of cooking, shred chicken with 2 forks then mix well.
- Optional: At the end of cooking, remove some of the squash, mash it with a potato masher and then put it back in the soup. This makes it a bit heartier.
- Serve with salad.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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