2 small (~12 ounces) small boneless skinless chicken breasts
1 cup chopped yellow onion
1 cup chopped celery
1 cup diced carrots
1 teaspoon and 1/2 minced garlic
3/4 cup uncooked quinoa
1 (14.5 ounces) can fire-roasted diced tomatoes
6 cups chicken broth*
1/4 teaspoon red pepper flakes
1 teaspoon Italian seasoning
2 teaspoons dried oregano
1 tablespoon full dried basil
Salt and pepper to taste preference
Lightly spray a slow cooker with non-stick spray.
Add in the boneless skinless chicken breasts (no need to cook first), chopped yellow onion, chopped celery, diced carrots, garlic, uncooked quinoa (rinse to remove bitter saponin if your quinoa isn’t pre-rinsed), and un-drained fire-roasted diced tomatoes.
Add in the broth along with all the seasonings — red pepper flakes, Italian seasoning, dried oregano, and dried basil. Cover and cook on high for 3-5 hours or until the quinoa has popped and the chicken shreds easily.
Shred the chicken and return it to the crockpot. Add in any more seasonings to taste. Add in fresh rosemary and fresh parsley if desired.
Top each bowl with freshly shredded Parmesan cheese and enjoy!