Crock Pot Salsa Chicken Quinoa Casserole

• Gluten free

• Meat

  • 2 cups Rotisserie chicken

• Produce

  • 1 Avocado
  • 1 can Black beans
  • 1 Cilantro
  • 1 can Green chiles
  • 1 Green onions
  • 1 can Sweet corn
  • 1 Tomatoes

• Canned Goods

  • 2 cups Chicken broth, low-sodium

• Condiments

  • 1 Olives
  • 2 cups Salsa
  • 1 Salsa

• Pasta & Grains

  • 8 oz Quinoa

• Baking & Spices

  • 1/2 tsp Pepper, fresh ground
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Dairy

  • 8 oz Mexican-blend cheese
  • 5 oz Queso fresco
  • 1 Sour cream

Found on diethood.com

Description

Ingredients

• 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
• cilantro
• tomatoes
• avocado
• green onions
• olives
• salsa
• sour cream

Directions

• 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.

Nutrition