Ingredients

The following ingredients have 8 Servings
  • 1 lb ground chicken
  • 1 small onion (finely chopped)
  • 3/4 cup quinoa (dry)
  • 1 1/2 cups water
  • 1 medium-large carrot (shredded)
  • 1 cup ketchup
  • 1/2 tsp salt
  • 5 tbsp apple cider vinegar
  • 3/4 cup barbecue sauce
  • 1/2 tsp minced garlic
  • 2 tbsp worcestershire sauce
  • 1-2 pinches crushed red pepper

Instruction

  • In a medium pan, fry chicken over medium-high heat until cooked, stirring regularly. When chicken is browned, add onion and cook for 2-3 minutes until onion starts to soften. Add to the slow cooker.
  • Add the dry quinoa to the pan and toast over medium heat for 1-2 minutes until toasted. Add to the slow cooker.
  • Add water through crushed red pepper to the slow cooker (all remaining ingredients) and stir well. Scrape down the sides to make sure the quinoa is in the liquid.
  • Cook on low for 6 hours or high for 2-3 hours. Serve on buns or rolls of your choice.