Give rotisserie chicken new life with this super simple & delicious crock pot chicken casserole recipe. Packed with quinoa, chicken, veggies & salsa, this is about to become your new go-to hearty meal! All you need to do is arrange the ingredients in the crock pot and walk away.
Hey Hey! Happy Friday! People, we have just 1 more week until the big day! And while all your social media feeds and emails are packed with all those gorgeous Christmas recipes, I’m just over here giving you another daily meal idea. Hope you don’t mind because, life ain’t all about cookies and candy canes. 😉
BUT, it should BE!
However, this Crock Pot Salsa Chicken Quinoa Casserole comes with a story. THIS seriously delicious crock pot dinner comes from one of my new favorite cookbooks written by one of my friends, Trish Rosenquist from Mom on Time Out.
IF anyone ever asked me about what type of a cookbook would I wish for, my answer would have been, disguising chicken leftovers as new meals. Isn’t that everyone’s wish?
Then, it’s like the cookbook-Gods heard me and had Trish write this book! Seriously. I mean, who comes up with 100 recipes all involving rotisserie chicken? TRISH! That’s who!
I first met Trish at a Bloggers Press Trip a couple of years ago. From the get go, she completely impressed me with her creative recipes at the General Mills Kitchens. Apart from delicious, they were just so beautiful and imaginative. If you have not been by her blog, Mom on Timeout, hop on over there and be prepared to print out all her recipes.
This Crock Pot Salsa Chicken Quinoa Casserole Recipe was so easy and exactly what I was looking for.
As you know, my favorite kitchen appliance is my crock pot, and my favorite food to cook with is chicken, thus this recipe was born for ME! What’s more is that this recipe is one of those, ‘set it and forget it’ meals. You just layer all the ingredients inside the crock pot, cover, and let it goooo…. let it goooo…. just let it beeeee … why don’t you be you and I’ll be meeee…
Ahem. #sorrynotsorry. 2 daughters under the age of 7 is my excuse.
SO. As I was saying. You guys, THIS cookbook is a lifesaver. When I first got it, I flipped through all the pages a dozen times, marking all the recipes I wanted to make. From soups, to 20-minute dinners, Trish has covered just about all and everything that you can make with rotisserie chicken.
This book is so helpful for all you busy families that do not have hours to spend in the kitchen. The book is divided into sections, making it easy for you to pick out a slow cooked dinner or a great big pizza. With Buy
Not into rotisserie chicken? (WHAT!?!?) Use your own cooked and shredded chicken.
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- 2 cups shredded rotisserie chicken
- 8- ounces quinoa
- 1 can (15-ounces) black beans, rinsed and drained
- 1 can (15-1/4 ounces) sweet corn, rinsed and drained
- 2 cups salsa , use your favorite brand
- 2 cups low-sodium chicken broth , divided
- 8- ounces shredded Mexican Blend Cheese
- 1 can (4-ounces) diced green chiles, not drained
- 5- ounces queso fresco , crumbled
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- green onions
- sour cream
- Combine all the ingredients - except 4 ounces of shredded cheese and 1 cup of chicken broth - in a 4 to 5-quart slow cooker; smooth out the top.
- Add the remaining broth and shredded cheese over the ingredients.
- Cover with a lid and cook on LOW for 6 to 8 hours or on HIGH for 4 hours, or until the quinoa is fully cooked.
- Serve with your choice of toppings.
TOOLS USED IN THIS RECIPE: