Protein Packed Slow Cooker Quinoa Chicken
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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Veronika Tait is the proud mother of two little ones. She earned her PhD in Social Psychology at Brigham Young University. When she’s not singing Broadway show tunes in her shower, she’s reading parenting books, teaching psychology courses, or starting political fires on Facebook.
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