If you love mushrooms, then you’ll love this. Add everything to your slow cooker, cover and cook all day long and then when dinnertime rolls around…voila! Dinner is done!
This recipe serves four.
1 pound of boneless, skinless chicken breasts
1 (10 oz) can cream of mushroom soup
about 3 cups of chopped mushrooms (we used baby portobellos)
1 onion, chopped
3 cups of chicken stock
4 slices of bacon, cooked to a crisp and crumbled to garnish
chopped parsley to garnish
grated Parmesan cheese to garnish
1 cup of quinoa, rinsed under cold water and then drained
1 1/2 cups water (or use stock for more flavor!)
salt and pepper
Add your chicken, soup, mushrooms, onion and stock to your slow cooker. Cover and cook on low 6 to 8 hours or on high about 3 to 4 hours. About 30 minutes before you’re ready to eat, make your quinoa.
Add your rinsed quinoa and chicken stock to a small pot over medium-high heat and bring to a boil. Once it begins to boil, cover and reduce heat to low and simmer another 15 minutes. Do not remove the lid while it’s simmering. After 15 minutes, remove the lid and fluff with a fork. Drizzle in just a tiny bit of EVOO or a tablespoon of butter and a nice pinch of salt and pepper.
Remove the lid of your slow cooker and shred your chicken up right inside using two forks. Ladle a big scoop of quinoa on each plate followed by a scoop of your mushroom mixture. Garnish with crispy bacon pieces, parsley and Parmesan cheese.
Super simple for a busy weeknight!