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Originally shared on the web 11/02/2016

1 lb. boneless, skinless chicken breasts
14-1/2 oz. can diced tomatoes, drained
11-oz. can corn
2 cloves garlic, minced
1 c. quinoa, uncooked
1 t. chili powder
1 t. ground cumin
1/4 t. paprika
1/4 t. dried minced onion
1/2 c. fat-free plain Greek yogurt
1 c. reduced-fat shredded Cheddar cheese

Place chicken in a slow cooker. Top with tomatoes, undrained corn, garlic, quinoa and seasonings. Cover and cook on low setting for about 7 hours, until chicken is very tender. Remove chicken to a plate. Using 2 forks, shred chicken and stir back into stew. Serve stew in bowls, topped with a dollop of yogurt and a sprinkle of cheese. Makes 8 servings.

Nutrition Per Serving: 224 calories, 3g total fat, 1g sat fat, 35mg cholesterol, 352mg sodium, 25g carbohydrate, 3g fiber, 24g protein