RunAmok Mama's Easy E Crock-Pot Chicken

If you are a new THM, "E Meals" can seem a bit... uh... "Terrifying"!

When I first came to Trim Healthy Mama, E meals were not so easy to figure out.  Having come from years of "low-carb" dieting, the idea of intentionally creating a meal that revolved around protein and carbs (shudder!) made my heart race, my palms sweaty, and my knees weak! 

Ok, so while that may be a tad melodramatic, perhaps you can relate?

For those struggling with the addition of carbs, please let me reassure you...  There is no need to fear healthy, slow-burning carbs!  Your body is designed to use them, and they are necessary (I repeat, they are NECESSARY) for good health! 

While this meal takes a bit of work, you will find the preparation quick and relatively simple - The luxury of a crock pot meal is delightful... but this can easily be made in a cast iron Dutch oven (changes to cooking time, of course) and I often make a similar dish in my cast iron skillet... but let's address this Crock-Pot version for today!

INGREDIENTS:

5-6 Boneless, skinless chicken breasts
2 15oz cans of Organic Stewed Tomatoes
4 C hot Water
2 TBS Organic Better Than Bouillon Chicken Base
2 C Organic Tru-Roots Quinoa (dry)
1 C Lundberg Wild Blend Rice (dry)
4 medium yellow Onions, peeled and sliced
1 bulb Garlic, peeled and minced
5-6 stalks Celery, sliced
2 tsp Ground Curry Powder
1 tsp Swanson Organic Chinese 5 Spice
THM Himalayan Mineral Salt (to taste)
Pepper (to taste)

DIRECTIONS:

1.  Layer 3 of the 4 onions on the bottom of your crock-pot. 

2.  Layer chicken breasts on top of the onion slices. 

3.  Rinse your quinoa thoroughly, unless you are using a variety which does not need additional rinsing.  The white quinoa is a better choice than the red, as it seems to be milder in flavor.

Not sure how to rinse your quinoa without making a huge mess?  See tutorial at bottom of this page...

4.  Add quinoa, wild rice, stewed tomatoes, remaining onion, water, spoonfuls of chicken broth, curry, salt and pepper to crock-pot.   Stir, just a bit, to mix the bouillon around.  *Retain your celery until the last hour of cooking.

Set crock-pot on "high" temperature for 4 - 6 hours, or on "low" for 8 hours.   Stir gently once or twice during cooking to make sure all ingredients are well-incorporated.

5.  THE LAST HOUR or so, add your sliced celery and stir to mix into broth. 

When cooked through, this can be served alone, or with a wonderful green salad!  Follow up with a Cottage Berry Whip, if you like!

A great meal for brisk weather... and DELICIOUS as leftovers - So take some with you for lunch tomorrow!

---

HOW TO EASILY RINSE QUINOA!