Crockpot Chicken Quinoa Taco Bowls

Yield: 6 taco bowls
Prep time: 10 minutes
 Cook time: 5-6 hours on low, 3-4 hours on high

Ingredients:

• 6 tortilla taco bowls
• 1 can diced tomatoes
• 1 can black beans, drained and rinsed
• 4 boneless, skinless chicken breasts
• 1 1/2 cups quinoa
• 1 can sweet corn, drained and rinsed
• 1/2 cup taco blend cheese
• 1 tablespoon paprika
• 1 tablespoon cayenne pepper
• 1 large white onion, diced
• 2 cups chicken broth
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• Salt and pepper, to taste
• 1/4 cup taco sauce
• Optional: sour cream, jalapenos, lime quarters, cilantro, salsa

Instructions:

1. Spread diced tomatoes across bottom of slow-cooker.
2. Rinse quinoa according to package instructions. Then add quinoa to Crockpot. Stir diced tomatoes and quinoa until thoroughly.
3. Season chicken breasts with salt and pepper. Place chicken breasts on top of the diced tomatoes/quinoa mixture in slow-cooker.
4. Add bell pepper, onion, black beans, corn, paprika, cayenne pepper to slow-cooker
5. Cover chicken with chicken broth then add taco sauce and cheese to mixture. Using a wooden spoon, stir the ingredients in the slow-cooker.
6. Set Crockpot to low for 5-6 hours or on high for 3-4 hours.
7. About ten minutes before the chicken mixture is done, heat tortilla bowls according to directions.
8. Once cooking time is up, stir contents of the Crockpot. Chicken should be shredded and mixed well with the rest of the ingredients.
9. Scoop contents of slow-cooker into taco bowls. Add extra taco-blend cheese and taco sauce on top. Also add the optional ingredients listed above if desired.
10. Serve immediately and enjoy!