There is nothing quite like coming home to dinner ready and smelling amazing in the crockpot. This recipe is very easy to prepare, lean, and spectacular, a great way to greet fall…Even though the thermometer reads 95 degrees on this September day in Southern Oregon, it is fall by george, and we are going to have soup!
2 boneless skinless chicken breasts-chopped into 1/2 inch cubes
1 cup summer squash-chopped into 1/2 inch cubes
2 stalks celery-chopped coursely
2 large carrots-chopped
2 medium potatoes-chopped into 1/2 inch cubes
2 cups chicken broth
1 tbs. garlic salt
1 tbs. pepper
1 cup quinoa-cooked becomes close to 2 cups
Place all chopped veggies, chicken, broth, and seasonings into a large crock pot and set for 6 hours. 15 minutes before crockpot completion, boil up the 1 cup of quinoa in 2 cups of water over the stove on med-high heat. Quinoa usually takes approximately 10 minutes, once quinoa is cooked, add it to the crockpot and stir thoroughly.
Serves 4-often with left overs!
Enjoy, and make your day great!