2 organic chicken breasts (frozen or thawed)
1/2 cup quinoa (uncooked)
1/2 a bag or about 6 organic carrots peeled and diced
1 carton pre-cut from Trader Joe's or diced organic butternut squash, peeled.
1 whole sweet onion sliced (leave out for low FODMAP)
1 crushed garlic clove (leave out for Low FODMAP)
1 bag organic washed and diced celery or about 4-6 Stalks
1 carton bone broth (can sub vegetable or chicken stock)
1 cup water
2 bay leaves
1 Tabl smoked paprika
1/2 tsp lemon pepper
1/4 tsp Himalayan sea salt & black pepper
1 tsp Cajun Seasoning or other desired blend
1/2 tsp of each: thyme, fresh rosemary, basil, oregano, curry, ginger
1 Tbl raw honey
1 crushed garlic clove
Place all of your ingredients in the crockpot and turn on High. About 1 1/2 hours in, remove chicken (if cooked), shred with 2 forks or your fingers and put back in the pot Let it sit on Medium for another 3 hours until all of your veggies are cooked. Check carrots and butternut squash first. Once these are cooked, everything else should be as well. Give it a nice taste test and see if it needs any other ingredients.
I love to top this with Avocado and even a little non-dairy yogurt as "sour cream"!
Enjoy! Total cook time is anywhere from 4-6 Hours.
NOTES: If you are not cooking in the crock pot, don't worry! You can still follow this recipe and just cook on medium in a large pot. Follow same directions.