Slow Cooker Sweet Potato, Quinoa & Chicken Soup

With Fall in the air (not really in Florida...although we sure are ready for it to be), a good comforting soup in a slow cooker sounds just about right!

Slow Cooker Sweet Potato, Quinoa & Chicken Soup

1 and 1/2 pounds boneless skinless chicken breasts
1 cup quinoa (I used a black bean quinoa package)
2 large sweet potatoes (1 pound or ~3-1/2 cups)
1 can (15.25 ounces) black beans
1 can (14.5 ounces) petite diced tomatoes
1 teaspoon minced garlic
1 packet (1.25 ounces) chili seasoning mix
5 cups chicken broth*
Optional: fresh parsley

Spray the slow cooker with nonstick spray. Remove the fat from the chicken breasts and put them into the slow cooker along with the rinsed quinoa.
(I found a black beans seasoned quinoa package which I used and loved, but regular quinoa will work as well, just make sure to rinse it well.)
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, chili seasoning mix, and chicken broth.
Place on high for 3-5 hours (It took 4 hours on high for my crockpot.)
Using two forks, shred the chicken and stir all the ingredients together.
Add salt and pepper and if desired fresh parsley.
Serve immediately.