RECIPE ALERT: Crockpot Sweet Potato Chicken Chili
This is once of our favorite recipes and can be adapted to add other vegetables like corn & onion to your liking. So flavorful and delicious for FALL FUEL. We used this in our RISE Meal Prep Workshop last weekend! *Our athletes went home with 10 healthy meals to put in their freezer: all they have to do is dump the contents in the crockpot and go!
1 lb boneless skinless chicken
1 cup quinoa
2 large sweet potatoes cubed
1 can (15.25 ounces) black beans, drained and rinsed
1 can (15.25 ounces) red kidney beans, drained and rinsed
1 can (14.25 ounces) petite diced tomatoes
1.25oz of Penzey's chili (we like medium-hot)
1t garlic powder
5 cups chicken broth
Instructions: Place chicken breasts on bottom of crockpot on high for 2 hours, then shred chicken. Add remaining ingredients (except for quinoa) and cook on high for 3- 4 hours, adding quinoa about 45 minutes before serving. Serve with avocado or parmesan cheese!
Calories: 283kcal | Carbohydrates: 33.2g | Protein: 23.9g | Fat: 15.2g | Saturated Fat: 1g | Cholesterol: 36.7mg | Sodium: 1,232.9mg | Fiber: 4.5g | Sugar: 5.5g