• Asian Glazed Chicken


    4 Boneless Skinless Chicken Breasts

    3 Tablespoons Soy Sauce

    ½ Cup brown sugar

    3 Tablespoons Lemon Juice

    2 Tablespoons Worcestershire Sauce

    1 Tablespoon freshly grated ginger

    ¼ teaspoon red pepper flakes

    ¼ teaspoon minced garlic

    1 teaspoon pepper

    1 Tablespoon Cornstarch (if needed)


    Spray slow cooker with cooking spray and add the chicken breasts to the bottom. In a small mixing bowl combine soy sauce, sugar, lemon juice, Worcestershire sauce, ginger, red pepper flakes, minced garlic and pepper. Pour sauce over the chicken.

    Cook in slow cooker on low for 4-6 hours or high 3-4 hours. Once done cooking, remove chicken from slow cooker and shred.

    To thicken the sauce up, pour into a saucepan and bring to a boil on medium high until it starts to thicken up. Add tablespoon of cornstarch if needed.

    Serve over rice and top with glaze. Garnish with sesame seeds and green onions if desired.

    Serves: 4-6

  • Baked Pesto Chicken


    • 1 LB Boneless, Skinless, Chicken Tenders
    • 3.5 OZ Basil Pesto
    • 3 Roma Tomatoes, sliced
    • 8 OZ Fresh Mozzarella, sliced
    • Dash of Salt
    • Dash of Black pepper
    • Dash of Parmesan cheese, shredded
    • Dash of Italian seasoning


    1. Preheat oven to 400°F.
    2. Lightly coat a baking dish with pam.
    3. Place chicken tenders in dish.
    4. Spoon basil pesto on each chicken tender.
    5. Spread to coat top of tenders.
    6. Place tomato slices on top.
    7. Sprinkle with salt and pepper.
    8. Place slices of mozzarella on top of tomatoes.
    9. Sprinkle with Italian seasoning and parmesan cheese.
    10. Bake for 40 minutes.
    11. Remove from oven.
    12. Enjoy.
  • Basil Chicken


    4 large chicken fillets


    1 cup fresh bread crumbs

    1/3 cup grated Parmesan cheese

    1 tbs chopped parsley

    1/4 lb bacon

    3 oz butter

    2 cloves garlic

    2 tsp Worcestershire sauce

    1/2 tsp dry mustard


    1/2 cup oil

    1/4 cup vinegar

    1 clove crushed garlic

    1 cup fresh chipped basil

    1/2 cup cream

    1 egg yolk


    Preheat oven to 375

    Topping: Combine bread crumbs, cheese and parsley.  Saute chopped bacon and drain well.  Add bacon to the breadcrumb mix.

    In pan, melt butter, then add crushed garlic, Worcestershire sauce and mustard.  mix and heat through.  Dip the chicken fillets in the butter mixture and coat well.  Arrange in shallow, ovenproof dish.  Press the bread crumb mixture on top of the chicken pieces to form a crumb topping.  Bake uncovered for 25 minutes or until thoroughly cooked.

    Sauce: In saucepan combine all sauce ingredients except the egg yolk.  Stir until heated and then add the egg yolk, stirring until thickened.  Do not boil.  Pour over the chicken pieces just before serving.


  • BBQ Crock Pot Chicken


    4-6 chicken breasts (frozen is okay)

    1 bottle of barbecue sauce

    1/4 cup vinegar

    1 tsp red pepper flakes

    1/4 cup brown sugar


    Mix together everything but the chicken

    Place the chicken into the slow cooker

    Pour sauce over the chicken

    Cook on low for 4-6 hours or until thoroughly cooked


  • Bourbon Chicken


    2 lbs boneless chicken breasts, cut into bite-size pieces

    1 -2 tablespoon olive oil

    1 garlic clove, crushed

    1/4 teaspoon ginger

    3/4 teaspoon crushed red pepper flakes

    1/4 cup apple juice

    1/3 cup light brown sugar

    2 tablespoons ketchup

    1 tablespoon cider vinegar

    1/2 cup water

    1/3 cup soy sauce


    Heat oil in a large skillet.

    Add chicken pieces and cook until lightly browned.

    Remove chicken.

    Add remaining ingredients, heating over medium Heat until well mixed and dissolved.

    Add chicken and bring to a hard boil.

    Reduce heat and simmer for 20 minutes.


  • Braised Chicken with Carrots, Potatoes, and Thyme


    2 lbs boneless skinless chicken thighs

    freshly ground pepper

    kosher salt

    sweet paprika

    2 1/2 tbsps olive oil

    1 1/4 purple onion (finely chopped)

    1 1/4 lbs red potatoes (about 2 inches, 5 cm. in diameter, quartered)

    10 carrots (halved lengthwise and then cut into 1 1/2-inch, 4-cm. pieces)

    1 1/4 tbsps flour (or gluten-free flour mix, for a gluten-free meal)

    1 2/3 cups low sodium chicken broth (11 fl. oz./330 ml.)

    1/2 cup dry vermouth (3 fl. oz./80 ml., or dry white wine)

    2 tbsps fresh thyme (minced)


    Season the chicken lightly with salt and pepper and then generously with paprika. In a heavy large frying pan over medium-high heat, warm the oil. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Add the onion to the frying pan and stir. Add the potato quarters and carrots. Sprinkle with salt and pepper and saute until the vegetables are beginning to brown, about 5 minutes. Add the flour mix and stir to coat. Gradually mix in the broth and vermouth. Bring to a boil, stirring frequently. Return the chicken to the pan and bring to a boil.

    Cover the pan, reduce the heat to medium-low, and simmer until the chicken and vegetables are cooked through, stirring and turning the chicken over occasionally, about 25 minutes. Mix in the thyme. Taste and adjust the seasoning. Divide the chicken and vegetables among 4 warmed plates and serve right away. 

    Serves 5

  • Braised French Onion Chicken


    3 tablespoons unsalted butter

    2 pounds onions, sliced into thin half-moons

    Kosher salt and freshly ground black pepper

    4 garlic cloves, sliced

    2 small sprigs thyme, leaves only

    4-inch sprig rosemary

    2 cups chicken broth, divided

    1 tablespoon balsamic vinegar

    2 tablespoons Dijon mustard

    3 pounds boneless skinless chicken thighs

    2 ounces Gruyère cheese, finely grated or shaved (about 1 cup)


    Melt the butter in a deep 10-inch sauté pan over medium heat. When the butter has melted completely and foams up, add the onions. They will fill the pan to the top, at this point. Stir as you add the onions to coat them in the butter. Sprinkle lightly with salt and black pepper. Cook the onions for about 40 minutes over low or medium heat, stirring occasionally.

    When the onions have developed an evenly light beige color throughout, add the garlic, thyme leaves, and whole rosemary sprig, and cook for a few minutes more, stirring frequently. Turn the heat up to high and cook for a further 5 minutes, stirring frequently. You want dark, slightly burnt spots to appear on the onions, and for them to develop a rich mahogany color. When the onions get quite dark, add 1 cup of the beef or chicken broth. Add it slowly, stirring and scraping the pan vigorously to scrape up any burnt or stuck-on bits. When the liquid has been added, bring it back up to a simmer and simmer lightly for 5 minutes, or until it is somewhat reduced.

    Take the onions off the heat and pour them into a 3-quart oven-safe dish with a lid. (If you don't have a Dutch oven or another oven-safe dish with a lid, you can use a 9x13-inch baking dish. Just cover it tightly with a double layer of foil.)

    Heat the oven to 325°F.

    While the onions are cooking, brown the chicken. Heat another 10-inch or cast iron skillet over medium-high heat. Pat the chicken thighs dry and season lightly with kosher salt and black pepper. When the skillet is hot, add the thighs and brown for about 3 minutes on each side, 6 minutes total. When they've developed a golden-brown crust, remove from the pan and set on top of the caramelized onions in the baking dish.

    Add the remaining 1 cup broth to the pan. Stir vigorously, scraping up any browned bits on the bottom of the pan. Whisk in the balsamic vinegar and Dijon mustard. Simmer for about 5 minutes or until reduced by half. Pour this sauce over the chicken and onions, and put the lid on the baking dish. The chicken and onions will look quite saucy; there will be plenty of liquid in the baking dish.

    (At this point you can refrigerate the dish for up to 48 hours. Let it sit at room temperature for at least 15 minutes before baking, or else add about 5 minutes to the bake time.)

    Bake at 325°F for 30 minutes. Remove the chicken from the oven and turn the heat up to broil. Take the lid off the baking dish, and sprinkle the cheese evenly over the top of the chicken. When the broiler has heated up, return the dish to the oven and broil for 3 to 4 minutes, or until the cheese is melted and golden on top.

    Serves 4 to 6

  • Chicken Lettuce Wraps


    • 1 tablespoon olive oil
    • 1 pound ground chicken
    • 2 cloves garlic, minced
    • 1 onion, diced
    • 1/4 cup hoisin sauce
    • 2 tablespoons soy sauce
    • 1 tablespoon rice wine vinegar
    • 1 tablespoons freshly grated ginger
    • 1 teaspoon Sriracha, or more, to taste
    • 1 (8-ounce) can whole water chestnuts, drained and diced
    • 2 green onions, thinly sliced
    • Kosher salt and freshly ground black pepper, to taste
    • 1 head butter lettuce


    • Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
    • Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
    • To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.
  • Chicken Lo Mein

    Traditionally, this dish is made with thin lo mein noodles (available in Asian markets). Spaghetti or linguini can be substituted, or you can also use thicker noodles if desired. This Chicken Lo Mein recipe serves 2 - 4.


    1/2 pound boneless, skinless chicken breast



    2 teaspoons light soy sauce

    1 teaspoon Chinese rice wine or dry sherry

    1/4 teaspoon sesame seed oil

    1 teaspoon cornstarch



    3/4 cup chicken broth

    2 tablespoons plus 1 teaspoon oyster sauce

    3/4 teaspoon sugar



    1/2 pound Chinese noodles (thin or thick noodles are fine)

    1 cup shredded carrots (about 1 carrot)

    1 8-ounce can straw mushrooms

    3 tablespoons vegetable or peanut oil for stir-frying, or as needed

    1 teaspoon chopped garlic

    1/4 teaspoon salt

    Salt and pepper to taste, if desired



    1. Cut the chicken into thin strips about 2 inches long. (It’s easiest to do this if the chicken is slightly frozen). Add the light soy sauce, rice wine or sherry, sesame oil and the cornstarch. Marinate the chicken for 20 minutes.


    2. While the chicken is marinating, prepare the other ingredients: Combine the sauce ingredients in a bowl and set aside.

    Cook the noodles in boiling water until they are cooked al dente (tender but still firm). This will take about 3 minutes for fresh noodles, and 4 - 5 minutes for dried noodles. Drain, rinse with cold water, and drain again.


    3. Cut the carrot into thin strips to match the chicken. Rinse the straw mushrooms under running water to remove any “tinny” taste. Drain thoroughly.


    4. Heat 1 tablespoon oil over medium high to high heat. Add the garlic, stir-fry for a few seconds until aromatic, then add the chicken. Stir-fry the chicken until it changes color and is 80 percent cooked. (If you need more oil, try adding 1 tablespoon water). Remove the chicken and clean out the wok.


    5. Heat 2 tablespoons oil and the salt in the wok. Add the carrots and mushrooms. Stir-fry for 1 minute, then add the chicken. Add the noodles, stirring to mix in with the other ingredients. Add the sauce into the wok, mixing with the other ingredients.


    6. Cook for 2 more minutes. Taste and add salt or pepper if desired. Serve hot.

  • Chinese Dutch Oven Chicken Casserole


    1/4 cup soy sauce

    1 1/2 teaspoons sugar

    2 teaspoons toasted sesame oil

    2 teaspoons cornstarch

    2 boneless chicken breasts, about 1 pound, cut into 1/2-inch cubes

    3 scallions, roughly chopped, plus extra to serve

    3 garlic cloves, minced

    1-inch piece fresh ginger, roughly grated

    2 ounces smoked sausage, such as Chinese lapchang or good Italian salami, cut into 1/4-inch cubes

    10 ounces fresh shiitake mushrooms, caps thinly sliced

    1 tablespoon canola or peanut oil

    2 cups Chinese long grain rice

    1 teaspoon salt

    4 cups chicken stock


    Heat the oven to 350°F. Whisk together the soy sauce, sugar, sesame oil, and cornstarch in a medium bowl. Stir in the chicken, scallions, garlic and ginger, and toss so that they are coated with the liquid. Place this mixture in the refrigerator and let marinate for at least 15 minutes while you cook the mushrooms.

    Place an oven-safe pan, like a 3-quart Dutch oven, over medium high heat on the stove. When it is hot, add the sausage and turn the heat down to medium-low. Let the sausage slowly release its fat. When the bottom of the pot is slick with the sausage fat, add the mushrooms. Turn the heat back up to medium high heat and let the mushrooms cook, without stirring them, for 5 minutes. Flip them over and cook for another 3 minutes.

    Add 1 tablespoon oil to the pot, and sauté the rice briefly to develop some toasty flavor (you don’t want to brown the rice here, just sauté it for 1 minute or so), then add the salt and the chicken mixture from the fridge. Pour in the stock. Bring to a boil.

    Turn off the heat, cover with a lid or with foil and bake for 45 minutes. Make sure to taste the rice for doneness before taking it out of the oven. Let stand 5 minutes, covered, before serving. Stir up the rice before serving, as the chicken and mushrooms will have risen to the top during baking (see photo below). Stir thoroughly so that they are incorporated throughout the rice.

    Garnish with chopped scallions and serve with extra soy sauce and chili garlic sauce, if desired.

    Serves 6



  • Crock Pot Bourbon Chicken

    • 1 lb boneless, skinless chicken, cut into bite-size pieces
    • ½ c teriyaki sauce
    • ½ c bourbon (or chicken broth)
    • 2 T honey
    • 1 t mustard
    • ½ c brown sugar
    • 1 t garlic powder
    • 2 T dried minced onions
    • ? t ground ginger
    • rice, prepared
    1. Spray your crock pot with cooking spray
    2. Place your chicken pieces in your crock pot
    3. Mix together remaining ingredients, except for rice, until well blended
    4. Pour over chicken
    5. Cover and cook for 4 hours on low.
    6. *Note: If you need a longer cook time, don't cut your chicken until just before serving - Also, if your sauce is not as thick as you would like, please see the note at the bottom of this post.*
    7. Serve over rice
  • Ground Chicken Casserole


    1 (225 g) box macaroni & cheese dinner mix
    3 tablespoons butter or 3 tablespoons margarine, for pasta dinner
    1?4 cup milk, for pasta dinner
    1 tablespoon olive oil
    1 medium walla walla onion, chopped (sweet)
    1 (10 ounce) can sliced mushrooms, well drained
    1 lb ground chicken fresh
    ground pepper
    1 (14 ounce) can stewed tomatoes
    1 cup fresh basil leaf, rolled and chopped in strips
    breadcrumbs (optional)
    1?2 cup grated parmesan cheese


    Preheat oven to 400°F
    Prepare pasta dinner as directed on package, with butter or margarine and milk.
    Place in a 2 quart casserole.
    Heat olive oil in large frypan, add chopped onion and sliced mushrooms, sauté till onions are just turning brown, 5 minutes.
    Add ground chicken, pepper and scramble fry with onions and mushrooms turning often until no longer pink, 5 to 8 minutes.
    Add stewed tomatoes, simmer for 3 or 4 minutes.
    Add chicken/tomato mixture to casserole.
    Stir to mix with pasta.
    Add chopped basil, turn several times to distribute through casserole.
    Sprinkle Parmesan cheese over top of casserole and bread crumbs if using.
    Bake uncovered for 20 to 25 minutes, until bubbling around edges and Parmesan is melted and crisp.


    Use chopped veggies, any that you have and a half pound of very lean hamburger.

  • Key West Chicken


    3 tablespoons soy sauce
    1 tablespoon honey
    1 tablespoon vegetable oil
    1 teaspoon lime juice
    1 teaspoon chopped garlic
    4 skinless, boneless chicken breast halves


    In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.

    Preheat an outdoor grill for high heat. Lightly oil the grill grate.

    Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

  • Lemon Garlic Chicken


    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 pounds skinless, boneless chicken breast halves
    • 2 tablespoons butter
    • 1/4 cup water
    • 3 tablespoons fresh lemon juice
    • 2 cloves garlic, minced
    • 1 teaspoon chicken bouillon granules
    • 1 teaspoon chopped fresh parsley


    1. In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
    2. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
    3. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
  • Longevity Noodles




    • 12 ounces thin fresh noodles, like lo mein or tagliarini
    • 2 teaspoons toasted sesame oil
    • 12 ounces boneless, skinless chicken thighs, cut into 1/4-inch-thick, bite-size slices
    • 1 tablespoon finely shredded ginger
    • 1 teaspoon plus 1 tablespoon Chinese rice wine or dry sherry
    • 1 teaspoon cornstarch
    • 1 teaspoon plus 1 tablespoon soy sauce
    •  Salt
    • ¼ teaspoon ground white pepper
    • 2 tablespoons peanut or vegetable oil
    • ¼ teaspoon red pepper flakes
    • 5 ounces (about 3 cups) thinly sliced Napa cabbage
    • 4 ounces (about 2 cups) fresh shiitake mushrooms, stems removed, caps thinly sliced
    • ½ cup finely shredded scallions


    1. Bring a medium saucepan of water to boil over high heat and cook noodles until just done, 3 to 5 minutes, stirring to prevent sticking. Drain in a colander and rinse with cold water until cool, then shake well to remove water. Return noodles to pot, add sesame oil, and toss.
    2. Put chicken in a shallow bowl and add ginger, one teaspoon rice wine, cornstarch, one teaspoon soy sauce, 1/4 teaspoon salt and pepper. Mix gently to combine. In a small bowl, combine remaining one tablespoon rice wine and one tablespoon soy sauce.
    3. Heat a wok over high heat until a bead of water evaporates almost on contact. Swirl in one tablespoon peanut oil, add red pepper flakes and stir-fry 10 seconds using a metal spatula. Push pepper flakes aside and add chicken, spreading in a single layer to maximize contact with the wok. Let cook undisturbed one minute, until chicken begins to sear.
    4. Stir-fry chicken and pepper flakes together, tossing in the wok, for a minute or 2 until just done. Remove to a bowl. Add cabbage and mushrooms and stir-fry one minute until just wilted but not cooked. Empty into the bowl with chicken.
    5. Reheat wok, swirl in remaining one tablespoon peanut oil, and add noodles. Stir-fry 30 seconds, moving constantly to heat through. Swirl soy sauce-rice wine mixture and add to wok along with chicken-vegetable mixture and scallions. Sprinkle on 3/4 teaspoon salt and stir-fry a minute or 2 until chicken and vegetables are heated through.
  • One-Pot Cheesy Italian Pasta and Chicken


    8 ounces baby spinach leaves, divided
    1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces)
    1 large yellow onion, sliced
    1 pound uncooked boneless, skinless chicken breasts (cut into 1/2" bite size pieces)
    6 garlic cloves, sliced
    1 pound dry linguine
    2 teaspoons dried Italian seasoning
    2 teaspoons kosher salt
    1 teaspoon fresh ground pepper
    1 teaspoon crushed red pepper flakes (This makes the meal very spicy!)
    4 cups (32 ounces) reduced sodium chicken stock
    1 cup (8 ounces) chardonnay wine
    4 ounces fresh Parmesan cheese, shredded


    Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven over medium-high heat. Pour chicken stock and wine over top. Cover and bring to a boil.

    Cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking. This is going to make the base for our delicious cheese sauce.

    Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta. Toss in remaining spinach. Serve and enjoy!

    Yields 6 servings


  • Slow Cooker Chicken Tacos


    • 1 3/4 pound boneless, skinless chicken breasts
    • 1 packet taco seasoning
    • 1 packet ranch powder
    • 14.5 ounce fire roasted diced tomatoes
    • 12 crunchy taco shells
    • 1 cup grated cheddar
    • 1/4 cup diced cilantro
    • 1/4 cup hot sauce or taco sauce


    1. Place chicken, taco seasoning, ranch powder, and tomatoes into a slow cooker. Cover and cook on high for 3-4 hours or low for 5-8 hours or until meat is easily shred with a fork.
    2. Preheat oven to 350 degrees. Arrange taco shells in a 9x13 baking dish. Depending on the shells, you may need to use two pans.
    3. Spoon meat into taco shells and top with cheese.
    4. Bake for 10 minutes.
    5. Remove from oven and sprinkle with diced cilantro and drizzle with hot sauce or taco sauce.
  • Southern Fried Chicken


    2 lbs cut up chicken

    Sauce Mixture

    4 eggs
    1/3 cup water
    1 cup hot sauce (I used 1/3 cup to go easy on my kids)

    Seasoning Blend

    1 1/2 tsp salt
    1 1/4 tsp black pepper
    1/4 tsp garlic powder

    Dredging Mixture

    2 cups flour
    1 tbs baking power
    1/4 tsp salt


    1. Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
    2. For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
    3. Add hot sauce and whisk together well.
    4. Pour this mixture into a large plastic zip-top bag.
    5. For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
    6. For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
    7. Rinse and pat dry chicken pieces with a paper towel.
    8. Cut breast pieces in half across ribs.
    9. Sprinkle chicken generously on both sides with seasoning blend.
    10. Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
    11. One piece at a time, roll chicken in flour mixture and drop into hot oil.
    12. Don't crowd chicken pieces--I cook about half the chicken at a time.
    13. Fry chicken until brown and crisp.
    14. Drain on paper toweling.
    15. Dark meat will take about 14 minutes, white meat about 10 minutes.
    16. Remember smaller pieces cook faster than the larger ones.
    17. You can check for doneness by piercing to the bone in the thickest part with a fork.
    18. If the juices run clear, it is done.
  • Sweet Potato, Chicken, Quinoa Soup


    • 1 and 1/2 pounds boneless skinless chicken breasts
    • 1 cup quinoa (or rice mix)
    • 2 large sweet potatoes (1 pound or ~3-1/2 cups)
    • 1 can (15.25 ounces) black beans
    • 1 can (14.5 ounces) petite diced tomatoes
    • 1 teaspoon minced garlic
    • 1 packet (1.25 ounces) chili seasoning mix
    • 5 cups chicken broth or bouillon mixture
    • Optional: fresh parsley
    1. Spray the slow cooker with nonstick spray. Remove the fat from the chicken breasts and put them into the slow cooker along with the rinsed quinoa.
    2. Remove the skins and chop the sweet potatoes into cubes adding them into the slow cooker.
    3. Drain and rinse the black beans and add those in. Add in the undrained petite diced tomatoes, minced garlic, chili seasoning mix, and chicken broth.
    4. Place on high for 5 hours or until the potatoes are soft
    5. Using two forks, shred the chicken and stir all the ingredients together.
    6. Add salt and pepper and if desired fresh parsley.
    7. Serve immediately.

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