![](https://cdn.statically.io/img/www.allrecipes.com/thmb/LcqBkPh25eFO10GR_9Fu3k4DIts=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/4561749-e97d1d7a61f9445595d0b50f205ef5dd.jpg)
Ingredients
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1 teaspoon olive oil
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1 onion, chopped
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3 cloves garlic, minced
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4 skinless, boneless chicken breasts
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1 (32 fluid ounce) container vegetable broth
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1 (14.5 ounce) can diced tomatoes
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2 sweet potatoes, diced
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1 cup uncooked quinoa
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1 teaspoon ground black pepper
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5 mushrooms, chopped
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2 teaspoons dried oregano
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2 teaspoons curry powder
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5 green onions, chopped
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1 bay leaf
Directions
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Heat oil in a skillet over medium heat; stir in onion and garlic. Cook and stir until onion and garlic have softened and turned translucent, about 5 minutes.
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Place chicken breasts in the bottom of a slow cooker; add onion, garlic, vegetable broth, diced tomatoes, sweet potatoes, quinoa, green onions, mushrooms, curry powder, oregano, pepper, and bay leaf and mix well. Cook on Low until chicken is tender, 7 to 8 hours.
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Discard bay leaf. Remove chicken; shred using 2 forks and place back into the stew, mixing well before serving.
Nutrition Facts (per serving)
210 | Calories |
4g | Fat |
28g | Carbs |
16g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 210 | |
% Daily Value * | |
Total Fat 4g | 4% |
Saturated Fat 1g | 3% |
Cholesterol 29mg | 10% |
Sodium 356mg | 15% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 4g | 16% |
Total Sugars 5g | |
Protein 16g | 33% |
Vitamin C 8mg | 9% |
Calcium 73mg | 6% |
Iron 4mg | 19% |
Potassium 467mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.