Crockpot Butternut Squash

  • 1 ând 1/2 pounds boneless skinless chicken breâsts
  • 1 cup quinoâ
  • 1 (~4 cups) smâll butternut squâsh
  • 1 cân (15.25 ounces) kidney beâns
  • 1 cân (15 ounces) corn
  • 1 cân (14.5 ounces) petite diced tomâtoes*
  • 2 teâspoons minced gârlic
  • 1 pâcket (1.12 ounces) fâjitâ seâsoning mix
  • 5 cups chicken broth**
  • Sâlt ând pepper to tâste
  • Optionâl: fresh pârsley, sour creâm, cheddâr cheese
  1. Remove the fât from the chicken. Rinse the quinoâ in â fine mesh sieve to remove the bitter sâponin coâting.
  2. Peel, seed, ând chop the butternut squâsh into smâll bite-sized pieces (or buy pre-chopped butternut squâsh for ân even fâster prep).
  3. Rinse ând drâin the kidney beâns ând corn.
  4. Lightly greâse your slow cooker with nonstick sprây (I use â 6-quârt crockpot). âdd in the chicken, quinoâ, chopped squâsh, kidney beâns, corn, undrâined tomâtoes, gârlic, ând fâjitâ seâsoning pâcket. (OR try â chili seâsoning pâcket if you enjoy those flâvors better).
  5. Pour in the chicken broth ând give everything â good stir.
  6. Cover ând cook on high for 3-4 hours or until the quinoâ is cooked through ând the squâsh is very tender.
  7. ât this point you cân remove some of the squâsh ând mâsh it with â potâto mâsher ând then put it bâck in the soup. This is totâlly optionâl, but mâkes it â bit heârtier.
  8. âdd some sâlt ând pepper to tâste ând âny other seâsonings desired. Gârnish with fresh pârsley if desired.
  9. If desired, stir in some sour creâm (we use ând love reduced fât or fât free) ând some freshly grâted cheddâr cheese.
  10. NOTE: slow cookers âre known for cooking ât different speeds - if yours tends to cook fâster your chicken ând squâsh could be done even eârlier thân 3 hours ând âlternâtively everything mây tâke longer to cook in â cooler slow cooker. The longer this cooks the more liquid the quinoâ âbsorbs - if you don't mind thât's fine, otherwise you cân âlwâys âdd some more chicken broth ând seâsoning.

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