Slow Cooked Chicken Stew

Name: Slow Cooked Chicken Stew
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

14 ingredients

3 steps

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

Directions

1

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.
2

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.
3

Discard bay leaf. Remove chicken; shred using 2 forks and place back into the stew, mixing well before serving.