Charcoal Roasted Whole Stuffed Pumpkin - Chef Recipe by Cooper Thomas
Simple, local and seasonal ingredients produce an incredibly tasty campfire dish for all the family.
680 g boneless skinless chicken breasts
1 cup quinoa
2 large sweet potatoes (3 1/2 cups once chopped)
430 g black beans
400 g petite diced tomatoes
1 tsp minced garlic
35 g chilli seasoning mix
5 cups chicken broth
fresh parsley (optional)
Spray the slow cooker with non-stick spray. Remove the fat from the chicken breasts and put them into the slow cooker along with the rinsed quinoa.
Remove the skins and chop the sweet potatoes into cubes adding them into the slow cooker.
Drain and rinse the black beans and add those in. Add in the undrained petite diced tomatoes, minced garlic, chilli seasoning mix and chicken broth.
Place on high for 3-5 hours depending on the power and size of your slow cooker.
Using two forks, shred the chicken and stir all the ingredients together.
Add salt and pepper and if desired fresh parsley.
Credits: Chelsea Lords
Photo Credits: Chelsea Lords