Ingredients
- 1 1/4 cups chicken broth
- 1 cup quinoa uncooked
- 1 cup frozen corn kernels
- 1 cup red bell pepper chopped
- 1 cup hickory BBQ sauce plus additional for drizzling
- 1/2 cup onion diced
- 2 teaspoons fresh garlic minced
- 1/2 tablespoon cumin powder
- 1/2 tablespoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon hickory liquid smoke
- 1/4 teaspoon salt
- Pepper to taste
- 1/2 pound raw chicken breasts
- Cilantro for garnish
- Green onion for garnish
- Cheddar cheese for garnish
Instructions
- Combine all ingredients up to the pepper in the bottom of your slow cooker and stir together until well mixed.
- 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.
- Remove the chicken breasts and shred with two forks. Place the shredded chicken back into the slow cooker and mix well.
- Garnish with BBQ sauce, cilantro, green onions, and cheddar cheese (if desired).
- Enjoy!
