Ingredients for 8 servings:
1. 1 teaspoon olive oil
2. 1 onion
3. 3 garlic cloves
4. 4 chicken breasts
5. 2 sweet potatoes
6. 1 (400 g) can chopped tomatoes
7. 1 liter vegetable stock
8. 1 bay leaf
9. 2 teaspoons oregano
10. 2 teaspoons curry powder
11. 1 teaspoon ground black pepper
12. 190 g quinoa
13. 5 mushrooms
14. 5 spring onions

Directions:
1. Peel and chop the onion and garlic cloves.
2. Heat the olive oil in a frying pan, then gently fry the onion and garlic until the onion has softened.
3. Chop the mushrooms, spring onions and sweet potatoes (We leave the skin on, but you can remove if you prefer).
4. Place the chicken in the bottom of the slow cooker, then add in all the other ingredients on top (including the fried onion and garlic). Mix well, then leave on a low heat for 7-8 hours or a medium heat for 4-5 hours.
5. Remove the bay leaf from the slow cooker, then remove the chicken and shred it using 2 forks.
6. Place the chicken back into the stew and mix well before serving.