Slow Cooker Sante Fe Casserole (with Quinoa)

I was on the hunt for a rice substitute to go into a burrito, so I made this and it was great!  If you are looking for a vegetarian version, just sub in vegetable broth instead of the chicken broth and leave out the chicken!

What you need...

1 1/2 cups quinoa

1 can black beans, drained

1 can fire roasted tomatoes, not drained

1/2 onion, chopped

1 bell pepper, chopped

2 cloves garlic, chopped

2 1/2 cups broth

1/2 tsp cumin

1/2 tsp salt

large handful cilantro, chopped

3-4 chicken breasts, in marinade for a few hours

Add the first 9 ingredients to the slow cooker, stir to combine.  Place chicken breasts on top of mixture.  Cover and turn to HIGH heat.  Cook on HIGH for 3-4 hours, depending on how hot your cooker cooks.  Mine took about 3 1/2.  Once chicken is cooked through, it will shred EASILY, and the "rice" will look like rice just a little bit mushier, remove chicken and shred.  Toss in cilantro and stir to combine.

Serve as is or add to a burrito.  I added it to a tortilla with the shredded chicken, my favorite salsa, a little cheese, avocado