Ingredients
- 1 teaspoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 skinless, boneless chicken breasts
- 1 (32 fluid ounce) container vegetable broth
- 1 (14.5 ounce) can diced tomatoes
- 2 sweet potatoes, diced
- 1 cup uncooked quinoa
- 1 teaspoon ground black pepper
- 5 mushrooms, chopped
- 2 teaspoons dried oregano
- 2 teaspoons curry powder
- 5 green onions, chopped
- 1 bay leaf
Why This Dish Is Amazing
Tips To Improve This Recipe
- Chop vegetables into uniform sizes to ensure even cooking.
- Avoid lifting the lid too often to keep the heat steady and cooking time accurate.
Step 1
Heat some oil in a skillet over medium heat. Add the chopped onion and garlic, and cook them, stirring occasionally, until they soften and become translucent—this usually takes about 5 minutes.
Step 2
Place the chicken breasts in the slow cooker. Add the sautéed onion and garlic on top, then pour in the vegetable broth and diced tomatoes. Toss in the sweet potatoes, quinoa, green onions, mushrooms, and season everything with curry powder, oregano, pepper, and a bay leaf. Give it all a good stir to combine.
Step 3
Set the slow cooker to low and let it cook for 7 to 8 hours, until the chicken is nice and tender. Once it’s done, fish out the bay leaf and remove the chicken. Shred the chicken with two forks, then stir it back into the stew. Give everything a final mix, and it’s ready to serve.
