Servings: 16 Prep 10 mins Slow Cook 7 hrs to 8 hrs
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken broth
- 1 1/2 cups water
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 4 carrots, diced
- 1 onion, diced
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
1. Combine all ingredients in a 4 to 6-quart slow cooker. Cover and cook on low for 7-8 hours (or on high for 4 hours).
2. Remove chicken from slow cooker. Shred using two forks. Return chicken to the slow cooker, and stir to combine with the quinoa mixture. Transfer stew to a food processor or blender and puree to desired consistency for baby.
Nutrition Facts Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 115, Fat, total (g): 4, sat. fat (g): 1, carb. (g): 9, fiber (g): 1, sugar (g): 1, pro. (g): 10, sodium (mg): 124, calcium (mg): 19, iron (mg): 1, Percent Daily Values are based on a 2,000 calorie diet.