The time during which these breasts have to cook (2 hours) actually made this recipe a bit inconvenient, given the time I get back from school pickup! I decided to cook the chicken in the morning and warm it up for dinner; alternatively, I could have used the “keep warm” function on the slow cooker, but, you know… baby steps! I really liked this recipe. I served it with my guacamole.
4 boneless, skinless chicken breasts
1 ½ tsp. cumin
1 ½ tsp. paprika
¼ tsp. chili powder
1 tsp. garlic powder
½ tsp. onion powder
1 tsp. kosher salt
1 yellow onion, diced
2 cups cooked quinoa
2 cups cooked black beans
1 cup guacamole (see link above)
1 cup salsa (I used mini tomatoes instead)
½ cup chopped cilantro
1 handful lactose-free grated cheese
Place chicken breasts in a slow cooker and sprinkle with all of the seasonings and diced onion. Toss and coat the chicken breasts with the spices. Turn on the slow cooker to low and cook for 2 hours. (This was surprisingly hard because it was not in the instruction manual – I had to look up online how to set the slow cooker on low!)
Shred the chicken with 2 forks.
In each bowl place a scoop of quinoa and top with chicken, beans and remaining toppings as desired.