I love making warm and nourishing meals in the winter time. This stew meets both of those goals perfectly and my boys all love it. This recipe is wonderful for a busy work day or a cozy weekend day. My kids love cutting veggies for soups and stews. For this tecipe they cut the peppers and green beans and measure the quinoa and rice. Getting them involved increases their interest in a meal every single time! I hope you and your family enjoy it too!
12-16 boneless, skinless Chicken thighs OR 4-6 boneless, skinless chicken breasts diced
1 cup sodium free chicken broth
3 Tbsp. low sodium soy sauce
3 Tbsp. honey mustard
1 Tbsp. puréed ginger (or 1 drop Doterra ginger essential oil)
1 Tbsp. puréed garlic (or 2 garlic cloves, peeled and minced)
1 Tbsp, honey
2 tsp. tumeric
2-3 peppers, diced
1 onion, diced
20-25 green beans, chopped into 1” length pieces
1 cup cooked red quinoa
3 cups cooked brown rice
1 cup diced pineapple (optional)
1. Mix broth, soy sauce, honey mustard, ginger, garlic, tumeric, and honey together.
2. Place chicken thighs or diced chicken breast, peppers, and onions into crock pot and add broth mixture. Turn crock pot on low and start cooking. (You will need 5-8 hours of cooking on low overall.)
3. After 4 or more hours of letting the chicken cook (and ideally at least 1 hour before you plan to eat), open the crock pot to shred the chicken apart. I like to do it on a cutting board, but you can also do it with two forks right in the crock pot if you wish too. Once done this, add the green beans, cooked quinoa and rice, and mix everything together. Continue to cook on low until you are ready to eat.
Hope your 2018 started off with a wonderful family day.
Until next time…stay healthy!