All the flavor of a delicious Mexican mole taco without any of the guilt!!!
1 15 -ounce can no-salt-added diced tomatoes, drained
2 large carrots, cut into 1/2-inch pieces
1 green bell pepper, finely chopped
1/4 cup roughly chopped fresh cilantro, plus more for topping
4 scallions, chopped, plus more for topping
2 tablespoons peanut butter
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon ancho chile powder
2 teaspoons unsweetened cocoa powder
1/2 teaspoon Chinese five-spice powder or ground cinnamon
2 lbs Bone in, skinless chicken breast
1 cup quinoa
1 avocado (optional)
1. Combine the tomatoes, carrots, bell pepper, cilantro, scallions, peanut butter, soy sauce, chile powder, cocoa powder and Chinese five-spice powder in a 6-quart slow cooker and stir to combine. Add the chicken and turn to coat. Cover and cook on low, 8 hours.
2. Once chicken is cooked, cook quinoa per instructions on packet.
3. Remove the chicken and transfer to a cutting board. Shred the meat with 2 forks, discarding the bone. Return the shredded chicken to the slow cooker and stir to coat.
4. Serve the chicken on a bed of quinoa and top with more cilantro and scallions. Also can add sliced avocado.