• Shannon Roussy

BBQ Chicken Quinoa


  • 1 1/4 Cup Chicken Broth

  • 1 Cup Quinoa, uncooked

  • 1 Cup Frozen corn kernels

  • 1 Cup Red Bell pepper, chopped

  • 1 Cup Hickory BBQ sauce + additional for drizzling (GF if needed)

  • 1/2 Cup Onion, diced

  • 2 tsp Fresh Garlic, minced

  • 1/2 Tbsp Cumin powder

  • 1/2 Tbsp Smoked paprika

  • 1/2 tsp Chili powder

  • 1/4 tsp Salt

  • Pepper

  • 1/2 Pound Raw Chicken breast

  • Cilantro, for garnish

  • Green onion, for garnish

  • Cheddar cheese, for garnish (optional)

  1. Instructions

  2. Combine all ingredients up to the liquid smoke in the bottom of your crock pot and stir together until well mixed.

  3. Nestle the chicken breasts into the mixture, so that the liquid covers them. Cook on HIGH heat for 2-3 hours, or until the broth is absorbed and the chicken is no longer pink inside.

  4. Remove the chicken breasts and shred with two forks. Place the shredded chicken pack into the slow cooker and mix well.

  5. Garnish with remaining BBQ sauce, cilantro, green onions and cheddar cheese (if desired).

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