Servings: 8
Ingredients
- 3 cups organic low sodium chicken broth
- 1 lb ground chicken Level 2 can substitute turkey from Day 10 onward.
- 1 medium yellow onion Diced.
- 1 cup uncooked quinoa
- 2 ½ cups Betr marinara
- 1 cup diced tomatoes
- 1 red bell pepper Cored and diced.
- 1 green bell pepper Cored and diced.
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1 Tbsp garlic powder
- ½ cup water
- 1 cup mozzarella cheese Level 2 Day 26 and onward.
- chopped fresh cilantro, diced avocado, chopped green onion, plain greek yogurt For serving
Instructions
- In a large sauce pan, heat the broth. Add turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
- To the slow cooker, add the quinoa, red sauce, tomatoes, bell peppers, chili powder, cumin, garlic powder, and water. Stir to combine, then cover and cook on high for 2½ to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
- Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in ½ cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.
Tried this recipe?Mention @betr_health or tag #betrmeals
I’m not sure why this has such low reviews, but I love it! I did not cook my ground chicken in the broth though. I cooked my chicken and onion and then added everything to the crockpot. I like my veggies more tender so I cooked it for a couple extra hours.