Description
A simple and nutritious high-protein chicken recipe cooked slowly in a crockpot, perfect for meal prep or a hearty dinner. This dish features tender chicken breasts cooked with vegetables and flavorful spices, making it both healthy and delicious.
Ingredients
4 boneless skinless chicken breasts (about 6 ounces each)
1 cup low sodium chicken broth
1 medium onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
1 cup chopped carrots
1 cup chopped celery
1 teaspoon smoked paprika
1 teaspoon ground cumin
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon salt
1 tablespoon olive oil
1 cup cooked quinoa
Instructions
Place the boneless skinless chicken breasts in the bottom of the crockpot.
Add the diced onion, minced garlic, diced red bell pepper, chopped carrots, and chopped celery evenly over the chicken.
In a small bowl, mix together the smoked paprika, ground cumin, black pepper, dried oregano, and salt.
Sprinkle the spice mixture evenly over the chicken and vegetables in the crockpot.
Pour the low sodium chicken broth over the ingredients in the crockpot.
Drizzle the olive oil over the top.
Cover the crockpot with the lid and cook on low for 4 to 4 1/2 hours, or until the chicken is cooked through and vegetables are tender.
Once cooked, remove the chicken breasts and shred them using two forks.
Return the shredded chicken to the crockpot and stir to combine with the vegetables and juices.
Serve the high protein chicken mixture over cooked quinoa for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes