BBQ Chicken Quinoa Casserole

• servings: 4 servings
• active time: 5 minutes
• total time: 3 hours 5 minutes

Ingredients

1 1/4 cups chicken broth

1 cup quinoa (uncooked)

1 cup frozen corn kernels

1 cup red bell pepper (chopped)

1 cup hickory BBQ sauce (plus additional for drizzling)

1/2 cup onion (diced)

2 teaspoons fresh garlic (minced)

1/2 tablespoon cumin powder

1/2 tablespoon smoked paprika

1/2 teaspoon chili powder

1/2 teaspoon hickory liquid smoke

1/4 teaspoon salt

Pepper (to taste)

1/2 pound raw chicken breasts

Cilantro (for garnish)

Green onion (for garnish)

Cheddar cheese (for garnish)

Directions

Combine all ingredients up to the pepper in the bottom of your slow cooker and stir together until well mixed.

Nestle the chicken breasts into the mixture so that the liquid covers them. Cook on high heat for 2-3 hours, or until the broth is absorbed and the chicken is no longer pink inside.

Remove the chicken breasts and shred with two forks. Place the shredded chicken back into the slow cooker and mix well.

Garnish with BBQ sauce, cilantro, green onions, and cheddar cheese (if desired).

Enjoy!

Nutrition

• Calories: 412 kcal
• Total Fat: 3.6 g
• Saturated Fat: 0.3 g
• Unsaturated Fat: 0.9 g
• Cholesterol: 1.6 mg
• Sodium: 933.8 mg
• Total Carbohydrate: 74.2 g
• Dietary Fiber: 5.3 g
• Total Sugars: 29.4 g
• Protein: 21.3 g