Slow cooker mexican chicken casserole –Are you looking for a delicious and hearty meal that’s also easy to prepare? Look no further than this Slow Cooker Mexican Chicken Casserole with Quinoa! This dish is not only packed with flavor but also nutritious, making it perfect for a family dinner or meal prep for the week. Let’s dive into this simple yet satisfying recipe!
Slow Cooker Mexican Chicken Casserole with Quinoa
This Mexican Chicken Casserole is a one-pot wonder, where the convenient slow cooker does all the work for you. With tender chicken, flavorful spices, and nutritious quinoa, it’s a dish everyone will love!
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tablespoon taco seasoning
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 1/2 cups shredded cheddar cheese
- Fresh cilantro for garnish (optional)
Instructions:
- Start by placing the chicken breasts at the bottom of your slow cooker.
- Layer the rinsed quinoa, black beans, corn, and diced tomatoes on top of the chicken.
- Sprinkle the taco seasoning, cumin, salt, and pepper evenly over the ingredients.
- Add 2 cups of water and stir gently to combine the ingredients, making sure the chicken is submerged in the liquid.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and shredded easily with a fork.
- Once cooked, remove the chicken, shred it with two forks, and return it to the slow cooker. Stir in the shredded cheddar cheese until melted and combined.
- Garnish with fresh cilantro if desired, and serve hot.
This Slow Cooker Mexican Chicken Casserole with Quinoa is not only easy to make, but it’s also a comforting meal that your family will adore. Enjoy the rich flavors and healthy ingredients in this delightful dish!