(adapted from https://www.chelseasmessyapron.com/crockpot-butternut-squash-chicken-and-quinoa-soup/)

Ingredients

3 pounds chicken thighs
1 cup quinoa
1 (~4 cups) small butternut squash
1 can (15.25 ounces) kidney beans
1 can (15 ounces) corn
1 can (14.5 ounces) diced tomatoes* (fire-roasted optional)
1 Tbsp minced garlic
1 packet (1.12 ounces) fajita seasoning mix* – I used 2 Tbsp of Penzey’s Southwest Seasoning.
5 cups chicken broth
Salt and pepper to taste

Optional: fresh parsley, sour cream, cheddar cheese

Instructions:

1. Remove the skin & fat from the chicken. Rinse the quinoa in a fine mesh sieve to remove the bitter saponin coating.
2. Peel, seed, and chop the butternut squash into small bite-sized pieces (or buy pre-chopped butternut squash for quicker prep).
3. Rinse and drain the kidney beans and corn.
4. Lightly grease your slow cooker with nonstick spray (I use a 6-quart crockpot). Add in the chicken, quinoa, chopped squash, kidney beans, corn, undrained tomatoes, garlic, and fajita seasoning packet. (OR try a chili seasoning packet if you enjoy those flavors better).
5. Pour in the chicken broth and give everything a good stir.
6. Cover and cook on low for 8-9 hours (or on high for 3-4 hours) or until the quinoa is cooked through and the squash is very tender.
7. Remove chicken thighs from pot, let cool slightly (enough to handle), and then remove the bones. Shred meat and return to pot.
8. Add some salt and pepper to taste and any other seasonings desired. Garnish with fresh parsley if desired. You can also stir in some sour cream and/or some freshly grated cheddar cheese.

NOTE: The longer this cooks the more liquid the quinoa absorbs – if you don’t mind more of a stew that’s fine, otherwise you can always add some more chicken broth and seasoning to make it soupy again.