Chicken Quinoa Casserole
This Tex-Mex-inspired crock pot chicken quinoa casserole is a flavor-loaded dinner recipe packed with hearty quinoa, shredded rotisserie chicken, salsa, and veggies.
Servings: 6 servings
Ingredients
- 2 cups shredded rotisserie chicken
- 8 ounces quinoa
- 15 ounces can of black beans rinsed and drained
- 15.25 ounces can of sweet corn rinsed and drained
- 2 cups salsa use your favorite brand
- 2 cups low-sodium chicken broth divided
- 8 ounces shredded Mexican Cheese Blend
- 4 ounces can of diced green chiles not drained
- 5 ounces queso fresco crumbled
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
OPTIONAL TOPPINGS
- Cilantro
- Tomatoes
- Avocado
- Green onions
- Olives
- Salsa
- Sour cream
Instructions
- Combine all the ingredients. Add all the ingredients to a 4 to 5-quart slow cooker apart from 4 ounces of shredded cheese and 1 cup of chicken broth. Smooth over the top.
- Top with more broth and cheese. Add the remaining broth and shredded cheese over the ingredients.
- Cook. 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.
- Enjoy! Serve this chicken quinoa casserole with your choice of toppings.
Nutrition
Calories: 550kcal | Carbohydrates: 56g | Protein: 40g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 1789mg | Potassium: 1019mg | Fiber: 11g | Sugar: 7g | Vitamin A: 916IU | Vitamin C: 11mg | Calcium: 657mg | Iron: 5mg
