Maybe it’s because I’m getting older, but I have recently discovered the incredible powers of the slow cooker. With proper preparation, I can walk into a totally healthy meal that has made the house smell incredible…while I’m at work?! Is this reality? Yes, it is. 🙂
Here is my most recent recipe, taken from my friend and fitness coach, Kati:
Southwestern Sweet Potato Soup
- 5 cups chicken stock
- 1- 1 1/2 lbs boneless, skinless chicken breasts (optional)
- 1 cup rinsed and pre-soaked quinoa
- 1 can rinsed black beans
- 1 cup tomatoes, diced
- 1 tsp minced garlic
- Homemade chili seasoning (recipe below)
- 2-3 sweet potatoes, washed, peeled, and diced into 1/2-inch pieces
Homemade Chili Seasoning:
- 1 tbsp chili powder
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- optional: 1 tsp ground cumin
- Place whole, raw chicken breasts (or cut into smaller pieces) into slow cooker.
- Pour quinoa, black beans, tomatoes, sweet potatoes and garlic on top of chicken.
- Sprinkle chili seasoning on top of ingredients in slow cooker.
- Pour 5 cups chicken stock around the vegetables and chicken; make sure to cover everything.
- Cover and cook on HIGH for 4-5 hours (quinoa will cook around hour 3).
- The fiancé and I both agreed that this would be a great soup without the chicken! Try vegetable stock instead of chicken stock for a similar effect.
- The 5 cups of liquid is imperative, as the quinoa absorbs some of the liquid. (At first, it looks like too much liquid, but it isn’t!)
Do you want more recipes just like this? Well, there’s good news! I’m currently working on my first e-book full of slow cooker recipes, and I want to give you a free copy. Sign up here to get your free copy the minute it’s done!