Ingredients
1tspolive oil
1onion,chopped
3cloves garlic,minced
4chicken breasts,skinless and boneless
32ozvegetable broth
14½oztomatoes
2sweet potatoes,diced
1cupuncooked quinoa
1tspground black pepper
5mushrooms,chopped
2tspdried oregano
2tspcurry powder
5green onions,chopped
1bay leaf
Preparation
Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until onion and garlic have softened and turned translucent for about 5 minutes.
Place chicken breasts in the bottom of a slow cooker. Add onion, garlic, vegetable broth, diced tomatoes, sweet potatoes, quinoa, green onions, mushrooms, curry powder, oregano, pepper, and bay leaf and mix well.
Cook on Low until chicken is tender for about 7 to 8 hours.
Discard bay leaf. Remove the chicken and shred using 2 forks and place back into the stew, mixing well before serving.
