Please note that this post contains affiliate links. As an Amazon Associate, Rewards Style influencer and Jane Influencer, we earn from qualifying purchases and any sales made through such links will reward us a small commission – at no extra cost for you.
My co-worker Emily came into the office a couple of weeks ago and said “Jenn I made this recipe over the weekend that you have to try and post on your blog!” And I immediately thought yes. I am always on the lookout for healthy recipes that are easy to make, and we all know I love my crock pot 🙂
I’ll admit that I wasn’t initially sold on the quinoa aspect of this recipe, as I don’t eat it all that often, but I have to say it was pretty darn good. And Emily also reassured me that it was delicious!
15.5 oz. can of Northern beans, drained and rinsed
4 cups packed kale, roughly chopped
3 tbsp chopped fresh parsley
2 tbsp fresh lemon juice
Parmesan cheese for serving (optional)
First you will place the chicken in the crock pot. Then add onions, celery, and garlic, then add the olive oil. After this you'll add the quinoa, thyme, rosemary, and chicken broth. Season with salt and pepper. Cover and cook on high 3 1/2 - 4 hours or low 7 - 8 hours.
You will then remove the chicken and let it rest for 10 minutes. Meanwhile, add the beans, kale, parsley, and lemon juice. Cover and cook on high for 10 - 20 minutes. Before placing the chicken back into the crock pot you will want to cut or shred it into bite sized pieces. Cook for 10 more minutes. Then serve!