Veronika Tait
2 lb Chicken Breasts thawed
1 can Pinto Beans
1 Can Black Beans
1/2 Cup Quinoa
16 oz Salsa
Tortilla chips (optional)
Combine all ingredients (besides tortilla chips) in the slow cooker. Cook on high for 3-4 hours or low for 6-8 hours. Cut up chicken into bite-size pieces roughly 30 minutes before it’s finished. I used Sweet & Spicy salsa to make it interesting, but any flavor you like will do. Enjoy!
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