Slow Cooker Quinoa, Kale, And Sweet Potato Chilli Chicken

• 1 1/2 pounds skinless boneless chicken breast washed and cut into bite size pieces, skip if vegetarian
• 1 sweet potato large, cubed, 2 cups cubed
• 1 cup quinoa uncooked and rinsed
• 1 can black beans organic
• 1 can fire-roasted diced tomatoes organic
• 32 ounces unsalted chicken stock use vegetable stock if vegetarian
• 1 tablespoon raw cacao powder 100%
• 2 tablespoons chilli powder
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• 2 teaspoons kosher salt
• 1 tablespoon dark brown sugar
• 1 teaspoon freshly ground black pepper
• 1/2 cup fresh cilantro chopped
• 5 cloves garlic minced
• 1 onion chopped
• 2 cups kale chopped and tightly packed
• shredded cheddar cheese for topping when finished
• sour cream topping, optional

1. Put the first 17 ingredients into a large crock-pot, and set crock-pot to high. Cook for 4 to 5 hours.
2. Add kale to crock-pot 15 minutes before serving.
3. When finished, serve in a bowl topped with a good amount of cheddar cheese. Let bowl stand for 5 minutes before serving to let cheese melt.
4. Add a dollop of sour cream (optional).

chicken breast washed, potato, quinoa, black beans, tomatoes, chicken, cacao powder, chilli powder, ground cumin, cayenne pepper, kosher salt, brown sugar, freshly ground black pepper, fresh cilantro, garlic, onion, cheddar cheese, sour cream topping

Taken from www.yummly.com/recipe/Slow-Cooker-Quinoa_-Kale_-and-Sweet-Potato-Chilli-Chicken-1473136 (may not work)