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Crockpot Chicken, Veggie, and Quinoa Stew
Ingredients
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced or finely grated
  • 3 large carrots, chopped
  • 1 teaspoon Italian seasoning
  • 2 teaspoons salt
  • 1 15- oz can tomato sauce
  • 1 15- oz can chickpeas, drained and rinsed
  • 1 pound boneless, skinless chicken breasts or thighs
  • 32 ounces chicken stock
  • 2 cups water
  • 1 cup fresh or defrosted frozen corn kernels
  • 1 medium zucchini, chopped
  • ½ cup quinoa, rinsed
  • ¼ cup fresh parsley for serving, optional
  • subheading: Equipment:
  • Slow Cooker
  • Chef's Knife
  • Cutting Board
Steps
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