Ingredients
- 1 teaspoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 skinless, boneless chicken breasts
- 1 (32 fluid ounce) container vegetable broth
- 1 (14.5 ounce) can diced tomatoes
- 2 sweet potatoes, diced
- 1 cup uncooked quinoa
- 1 teaspoon ground black pepper
- 5 mushrooms, chopped
- 2 teaspoons dried oregano
- 2 teaspoons curry powder
- 5 green onions, chopped
- 1 bay leaf
Why This Recipe Works
Pro Kitchen Tips
- Use fresh herbs like thyme or rosemary for a fragrant aroma.
- Avoid lifting the lid too often to keep the heat steady and cook evenly.
Step 1
Heat some oil in a skillet over medium heat. Toss in the chopped onion and garlic, and cook them gently, stirring now and then, until they soften and become translucent—this usually takes about 5 minutes.
Step 2
Place the chicken breasts at the bottom of your slow cooker. Add the cooked onion and garlic on top, then pour in the vegetable broth and diced tomatoes. Toss in the sweet potatoes, quinoa, green onions, mushrooms, and all the spices—curry powder, oregano, pepper, and the bay leaf—and give everything a good stir to combine.
Step 3
Set the slow cooker to low and let it work its magic for 7 to 8 hours, until the chicken is nice and tender. When it’s done, fish out the bay leaf and remove the chicken breasts. Shred the chicken using two forks, then stir it back into the stew. Give it one last mix, and it’s ready to serve.
