I don’t mind making dinners that take a little more time in the kitchen. But I am still very willing to enjoy the benefits of a healthy meal that takes little time to prepare and that tastes good. One meal that has been a problem for us is Sunday’s lunch. I haven’t always been very good at having a meal plan for Sunday, so Joel and I would often have to stop on the way home from church for a bite to eat. I am trying to remedy that by experimenting with my crockpot.
There is nothing better than coming home hungry to a hot meal, all ready to dish up. I owe my husband the thanks of having the basic idea for this meal. It will be a favorite for a busy day. A nutritionally packed meal, that is perfect for a cold winter day. Simple, warming, and nourishing.
Don’t feel like you have to stay strictly with this recipe. It can easily be adapted to your tastes and what’s on hand in your kitchen.
Crockpot Chicken and Quinoa
1 cup quinoa (soaked overnight in water, than drained and rinsed in a strainer. If you don’t soak your grains still rinse to remove a bitter substance from the grain)
2 cups of chicken broth
1/2-3/4 cup of white wine (amount depending on your taste and wine used)
2 cups of water
2 teaspoons dried thyme
1 teaspoon of salt
4-6 carrots, peeled and cubed
3 celery, sliced
1 onion, minced
2 chicken breasts or thighs
3 Tablespoons of butter (opt, for added richness and flavor)
Throw all the ingredients in your crockpot, cook on high, 4 hours or on low, 8. Shred the chicken when done, and stir into the stew and you are done! How simple is that?
One reason I really like this recipe is because it can be easily adapted. I think that mushrooms would make a great addition to this recipe. You can cut down on the meat used, or add more. If your family has a favorite herb, substitute that. Thyme is my current favorite, so I am using it frequently.
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