Slow Cooker Quinoa Chicken Chili
medium chicken breasts
frozen or thawed (cook longer if frozen)
One 28 oz can RedPack crushed tomatoes
One 14 oz can diced tomatoes with green chilies
One 16 oz cans of black beans
One 15 oz can of corn
chicken stock or water
Optional toppings: avocado
sour-cream, tortilla chips, cilantro, jalapeno.
Place all the ingredients in the slow cooker. Give them a good mix. Cook for 6-8 hours on low or 4-5 on high. You'll know it's done when it's thick and the chicken is soft and tender.
Remove chicken from slow cooker and shred with two forks then return to slow cooker. Mix to combine.
Top with fresh avocado slices, sour-cream, tortilla chips, cilantro, or your favorite toppings. Enjoy!