Mexican

Slow Cooker Chicken, Sweet Potato, Black Bean and Quinoa Soup is for Soup.

Slow Cooker Chicken, Sweet Potato, Black Bean and Quinoa Soup takes 20 minutes to prepare.

Slow Cooker Chicken, Sweet Potato, Black Bean and Quinoa Soup takes 240 minutes to cook.

Slow Cooker Chicken, Sweet Potato, Black Bean and Quinoa Soup makes 9 servings.

The ingredients for Slow Cooker Chicken, Sweet Potato, Black Bean and Quinoa Soup are:

Chicken Breast (cooked), no skin, roasted, 28 ounces
Sweet potato, 2 cup, cubes
Beans, black, 411 grams (remove)
Petite Diced Tomato 14.5 oz can, 0.5 cup
Chicken broth, canned, less/reduced sodium, 5 cup
Chili powder, 5 tbsp
365 Organic Quinoa, 1 cup
Mushrooms, cooked, 1.25 cup pieces

Here is how you make Slow Cooker Chicken, Sweet Potato, Black Bean and Quinoa Soup:

Add chicken to the bottom of the crockpot and then layer the other ingredients on top, ending with the 5 cups of chicken broth. Cook for 3 hours on high and then add the mushrooms. Either at this point or right before serving, remove the chicken and dice/shred. Continue cooking for 1 more hour on high for a total of 4.Serving Size: Makes 9 Servings (roughly 1 cup)Number of Servings: 9Recipe submitted by SparkPeople user KITTYKATMN.

The nutritional information for Slow Cooker Chicken, Sweet Potato, Black Bean and Quinoa Soup is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 300.6

• Total Fat: 4.6 g
• Cholesterol: 54.6 mg
• Sodium: 444.1 mg
• Total Carbs: 35.5 g
• Dietary Fiber: 8.2 g
• Protein: 30.0 g

Slow Cooker Chicken, Sweet Potato, Black Bean and Quinoa Soup is Mexican cuisine.