It doesn't get easier than pulled chicken in the crockpot and five ingredients {plus some seasonings} thrown into a casserole dish. It also doesn't get any more delicious than this mash-up of Mexican flavors. It's warm & cozy & packed with sneaky nutrition. And it'll officially be added to your list of go-to favs—trust me.
First, throw some boneless, skinless, chicken breast in the crockpot. Or, lay it nicely side-by-side - depending on your mood. {Note: You'll want to coat your crockpot with some cooking spray to avoid a scrubbing match later.}
These are your crockpot ingredients. They are small, but mighty.
Pile your mighty ingredients on top of your chicken. No rhyme or reason, just pour and close.
Cook on low for 5-6 hours. Then grab two forks and take out all of your frustrations—aka, shred the chicken. Then leave it on low and let it simmer in the juices while you finish up your casserole.
When your chicken has about an hour left to go, throw together your quinoa casserole and bake until bubbly. {Mmmhmmm, cheese.}
Then pile some of your shredded chicken on top of a bowl filled with quinoa casserole and finish off with chopped tomatoes and avocado. You're welcome.
Southwest Chicken & Quinoa Bake
Servings: 8-10
Total Time: 6 hours
Ingredients
For the chicken
1 pound boneless, skinless, chicken breast
1 can Rotel diced tomatoes with habaneros {hot!}
1/2 cup Pace Picante salsa {mild, medium or hot}
1 tsp cumin
1 tsp paprika
For the quinoa casserole *Adapted from Damn Delicious Quinoa Enchilada Casserole
2 cups cooked quinoa
1 {10-oz.} can Old El Paso mild enchilada sauce {I used hot because we're spice fans!}
1 {4.5-oz.} can Old El Paso chopped green chiles, drained
1 cup canned corn, drained
1 cup canned black beans, drained and rinsed
1 Tbsp. dried cilantro
1/2 tsp cumin
1/2 tsp chili powder
S&P, to taste
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded mozzarella cheese, divided
1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced
Instructions
Start your chicken in your prepared crockpot by piling all chicken ingredients on top of your chicken breasts. Cook on low 5-6 hours.
Five hours in to your chicken cooking, prepare your quinoa according to directions.
Preheat oven to 375 degrees F. Lightly coat a 9x11 casserole dish with cooking spray.
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin, chili powder and S&P. Stir in 1/2 cup of both cheese {reserve the rest}.
Spread quinoa mixture into the casserole dish; sprinkle remaining cheeses on top. Place in the oven and bake until cheese is melted and bubbly—about 15 minutes.
While the casserole is baking, shred your chicken with two forks and mix into juices.
Once casserole is done, scoop quinoa mixture into a bowl, top with shredded chicken, and finish off with tomato and avocado toppings.
Devour.
*I used fat free and low fat ingredients wherever possible to cut down on calories - but rest assure that it does not cut down on flavor!
Psst...more tempting recipes:
Comfort Crockpot Food: Balsamic "Pantry" Chicken
Deemed "The Best Chili on Earth"
