Categories: SlowCooker, Supper

Ingredients

• 1 cup quinoa, rinsed (preferably soaked overnight in water and a splash of kefir, yogurt, or apple cider vinegar)
• 1 to 1 1/2 pounds boneless, skinless chicken thighs or another favorite cut
• 5 carrots, chopped
• 5 celery, sliced
• assorted vegetables (try green beans, green peas, summer squash, kale, spinach, broccoli, etc)
• 3 cloves garlic, peeled (you can mince them or just add them whole)
• 1 onion, chopped
• 2 cups chicken or vegetable broth (water works in a pinch)
• 2 cups water
• 3/4 cup white wine or 1/4 cup apple cider vinegar plus 1/2 cup water
• 2 to 3 tablespoons fresh rosemary or thyme (2 teaspoons if dried)
• 1 teaspoon sea salt
• Optional:
• 3 tablespoons butter
• 1 cup cream (raw is best)

Directions

1. Place all ingredients in a crockpot and cook on high for 4 to 5 hours or on low for 8 hours.

2. Remove the chicken and shred.

3. Return to the pot, stir, and you’re ready to eat.

Email to a friend | Print this recipe | Back