Yes, that’s a mouthful of a title, but it’s a flavor explosion in your mouth too!!

I tend to forget about my slow cooker in the summer, because…hot!  BUT…the biggest reason I use my slow cooker is because of it’s convenience factor.  THAT is needed all year round!

The other day, I knew I’d be running around all day and wouldn’t be getting home until right around dinner time.  Slow cooker to the rescue.

What you need…

• 4-5 Chicken Breasts (I actually threw mine in frozen!)
• 1 Medium yellow onion  diced
• 2 Tablespoons Olive Oil
• 1/4 Teaspoon crushed garlic
• 1/2 Teaspoon Crushed Ginger
• 1 Cup Organic Mango Nectar
• 1 Large Mango
• 1 Large Avocado
• 1 Cup diced peppers (I used a yellow, orange, and red)
• 1 Cup Cherry or grape tomatoes.  I used multi colored ones.
• 4-5 cups baby spinach
• Salt and Pepper to taste
• 1 Cup uncooked quinoa

What you do…

• Put Olive Oil, Garlic, Ginger, and Onion down and mix.
• Lay Chicken Breasts on top.  Mine were frozen.  I’m sure if they were thawed, they might just be more tender!  BUT…if you don’t have time (as I never do)  you can put them in frozen as an FYI…
• Pour the cup of Mango nectar (honestly, you could use orange juice too!  It all cooks away…
• Here’s the odd/specific timing part.  You can totally mess around with this timing depending on when you will be home!  I started this in the morning.  Cooked it on high for 4 hours.   I added the quinoa about 30 minutes before it was done.   Then took the chicken out, chopped it (probably could have shredded it had it been on low for longer!).  I added the chicken back in to soak up a little more juice.
• While it was still in warming mode, and right before I took it out, I added all the spinach and tossed it around.
• Then I took it all out and placed it in a bowl to cool for a few hours.
• Either earlier when it’s cooking or later depending on when you have time.  Dice the mango, avocado, peppers, and tomatoes.
• Add all the diced fruits and vegetables on top, salt and pepper to taste, and serve!

Enjoy!