Slow Cooker Mexican Pulled Chicken & Quinoa

Now the cooler weather has arrived, my slow cooker is going to be getting a workout! There is nothing more comforting and warming than a slow cooker meal 🥰

Plus, a slow cooker meal is the perfect meal prep - with this recipe you literally throw EVERYTHING into the slow cooker at the start of the day, then by the afternoon/evening your meal is ready to eat or portion into containers for the rest of the week. It doesn't get much easier than that 🙌🏼

Slow Cooker Mexican Pulled Chicken and Quinoa

Serves 4-5

Ingredients

• 2 tbsp garlic infused olive oil*

• 2 large raw chicken breasts

• 1 can crushed tomatoes

• 1 cup dried quinoa (rinsed)

• 2 cups chicken stock (I used a low roadmap stock*)

• 1 large zucchini

• 1 large red capsicum

• 1 cup shredded carrot

• 1 tsp dried oregano

• 1 tsp paprika

• 1 tsp cumin

• 1/2 tsp ground chilli

• Corn kernals, optional

Method

1. Chop up the zucchini and capsicum.

2. Set your slow cooker onto 'low'.

3. Drizzle the garlic infused olive oil into the base.

4. Pour in the crushed tomatoes, stock and quinoa. Then mix in the herbs/spices, so everything is combined.

5. Add in the raw chicken breasts so they are covered in the liquid.

6. Place the lid on and leave for about 4-6 hours**, until the chicken and quinoa are both cooked and liquid has be absorbed. Add more liquid if needed and cook for longer if quinoa is not cooked to your liking. Be mindful that the liquid will continue to be absorbed even after finished cooking.

7. Use two forks to shred the chicken.

8. Serve with some salad and sliced avocado.

*I use these ingredients as I am low FODMAP and intolerant to garlic and onion. But feel free to use normal olive oil and minced garlic and any stock you prefer.

**I cooked mine for just under 5 hours, however my slow cooker [strangely] cooks very fast, so adjust cooking time as needed!