Ingredients
- 2 c. uncooked quinoa
- 2 dry ranch dressing seasoning packets
- 2 pounds boneless skinless chicken breasts
- 2 c. chicken broth
- 1 c. buffalo sauce
- 2 c. chopped lettuce
- 2 c. chopped tomatoes
- 1 c. shredded cheddar cheese
- 1/2 c. crumbled blue cheese
- 1/2 c. chopped green onions
Instructions
- Combine chicken, 2 c. water and 2 c. broth in a slow cooker.
- Cook over low heat 6-8 hours or high heat 4-6 hours, until chicken is cooked through and shreds easily.
- Drain liquid from chicken and toss in buffalo sauce.
- In a separate saucepan, combine uncooked quinoa, 4 c. water, and 2 ranch dressing packets.
- Cook quinoa according to package instructions.
- Divide quinoa among bowls (recipe makes 8 cups).
- Add buffalo chicken; top with lettuce, tomatoes, cheddar cheese, blue cheese, and green onions.