Description
Slow cookers are so great for those times when you want a fuss-free dinner. You can literally throw everything in it and leave it all day so you have a lovely wholesome meal waiting for you at dinner time. We left this stew in the slow cooker for 8 hours on a low heat but if you want it ready bit sooner than that, you can turn the heat up to medium and it should be ready in about 4 hours.
Ingredients
- 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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 7 hrs 5 mins
Total Time: 7 hrs 25 mins
Servings: 8