Slow Cooker Mexican Chicken Casserole

Add all the ingredients for this mexican casserole into your slow cooking utensil and are available home to a healthy dinner! This simple dish bake is of course protein free and super healthy. It conjointly freezes very well!

Easy, healthy dinner recipes area unit my favorite. There’s nothing higher than enjoying a delicious formula that was simple to create and causes you to feel nice. This mexican casserole is simply that. simple to create and simple to clean!

Add all the ingredients for this mexican casserole into your slow cooking utensil and are available home to a healthy dinner! This simple dish bake is of course protein free and super healthy. It conjointly freezes very well!

INGREDIENTS

• 3 boneless  skinless chicken breasts (about 1lb)
• 1 one/2 cups broth, stock or bone broth
• 1 cup raw quinoa rinsed
• 1- ten oz will red dish sauce (check ingredients for sugar)
• 1-4.5 oz will inexperienced chilies
• 1 one5-oz will corn
• 1 one5-oz will black beans drained and rinsed
• 1 yellow onion diced
• 1/2 teaspoon cumin
• 1/2 teaspoon seasoner
• ½ teaspoon ocean salt
• ¼ teaspoon black pepper
• 1 cup cut Mexican cheese if desired (omit for DF option)
• Chopped cilantro, avocado and tomatoes for serving

INSTRUCTIONS

1. Place chicken into a 6-qt slow cooking utensil.
2. Stir in chicken broth/stock, quinoa, dish sauce, inexperienced chiles, corn, black beans, onion, cumin and seasoner, salt and pepper. cowl and cook on low heat for 4-6 hours.
3. Remove chicken from the slow cooking utensil and shred victimisation 2 forks.
4. Stir chicken back to the slow cooking utensil then prime with cheese if victimisation. cowl and cook on low heat for an extra 10-15 minutes, or till the cheese is unfrozen
5. Serve with avocado, cut cilantro and tomatoes

Share this post