Carolina Hot Pot over Quinoa
Prep Time: 5 minutes
Cook Time: 6 hours (in crock pot)
4 boneless skinless chicken breasts (I used a mixture of thigh and breast meat)
1 large can crushed tomatoes
1 can Ro-Tel tomatoes
1 can corn (I used frozen)
1 can navy or white beans
1 can red kidney beans
1 can pinto beans
1 envelope Hidden Valley Ranch Dressing
1 TBSP chili powder (I used 2 TBSP)
1 cup uncooked Quinoa
2 cups chicken broth
Toppings (optional): shredded sharp cheddar cheese, a squeeze of fresh lime, sour cream, etc.
Crock Pot: combine all ingredients (do not drain beans or corn). Cook on low for 6 hours. Remove chicken breast, shred and return to pot to heat through.
The Quinoa will only take about 15 minutes to cook so wait until about 15 minutes before you are ready to serve your meal to make it. I use chicken broth instead of water to add more flavor but you can always just use water. Quinoa is 2 cups of liquid to 1 cup of quinoa. BE SURE AND RINSE YOUR QUINOA BEFORE COOKING. That is a huge key in cooking quinoa so that it won’t taste bitter.
Put a small about of quinoa in the bottom of a bowl and then top with Carolina Hot Pot, sour cream or cheese if desired. This is a very easy meal to prepare and even my picky husband loves it.