INGREDIENTS ~ Serves: 6
1lb boneless skinless chicken breast
1 cup uncooked Quinta Quinoa
1/4 tsp Italian seasoning
1/4 tsp dried oregano
1 tsp minced garlic
1/2 cup yellow onion, finely chopped
1 can (24 ounces) garlic & herb flavored spaghetti sauce
1 can (14.25 ounces) petite diced tomatoes
4-6 cups chicken broth (depending if you prefer chunkier soup or one with more broth)
3/4 cup freshly grated Parmesan cheese
Optional: mozzarella cheese, fresh basil
INSTRUCTIONS
Spray your slow cooker generously with nonstick spray.
Cut chicken into smaller pieces/chunks and add to the slow cooker.
Rinse the quinoa and add it to the slow cooker along with the Italian seasoning, dried oregano, pinch of red pepper flakes, garlic, chopped onion, spaghetti sauce, undrained petite diced tomatoes, and 4 cups of chicken broth.
Stir well and cover the slow cooker. Allow to cook on high for 3-4 hours remembering to stir it several times throughout cooking so the quinoa doesn’t stick to the edges.
Remove the chicken chunks, shred the chicken with two forks, and add it back to the soup. Stir everything together and add in 1-2 more cups chicken broth if desired.
Season with salt and pepper to taste.
Stir in the Parmesan and mozzarella if desired and allow to melt.
Top with fresh basil and extra cheese!
Recipe adapted from Chelsea’s Messy Apron.
Loading...
