Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker

Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites

The best weeknight dinners are the ones that are easy to make, packed with healthy ingredients, delicious, and make enough for leftovers {that everyone wants to eat} all week long.  This recipe has all of these awesome qualities.

As much as I wish everything could be made exclusively in the slow cooker, sometimes these things take a little extra finishing in the oven.  Because anything topped with melted cheese and stuffed with fluffy quinoa is a happy place for me.  And now that it’s getting a little cooler, it’s kind of nice to heat up the house a bit every now and again.

Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites

We’re going to call this one pseudo-healthy.  Because although it’s packed with super healthy ingredients like chicken, fresh veggies, greek yogurt and quinoa, I also put in lots of cheese.  If you want to tone down the cheese and ramp up the healthy factor, you’re more than welcome to and I’m sure it would still be delicious.  Just not as cheesy.

We found out something fun with this one…the toddler is developing quite a taste for limes.  We squeezed some fresh lime juice over the top and she devoured her portion, and then asked to taste the lime after.  She’s done this before and given us the usual sour face and handed it back, but this time, she sucked on the lime, squeezed some more on the rest of her food, and chewed on it again.  It makes my mouth pucker just to think about it.

Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites

Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 4 boneless skinless chicken breasts {I used frozen...if you use fresh, cook on the lower end of the cooking time}
  • ½ cup red onion, chopped
  • 1 red bell pepper, chopped
  • 2 medium zucchini, chopped
  • 1 can corn, drained and rinsed
  • 1 can chopped tomatoes with green chiles
  • 1 bottle salsa verde
  • 2 T honey
  • 2 T lime juice
  • 1 T garlic salt
  • 1 T cumin
  • 1 t chile powder
  • 1½ cups shredded green cabbage
  • ¼ cup cilantro, chopped
  • ¼ cup greek yogurt
  • 1½ cups cheddar cheese
  • 1 cup pepper jack cheese
  • 1¼ cup uncooked quinoa, rinsed and drained
  • Optional to garnish: chopped avocado or additional cilantro, lime juice, cheese or greek yogurt
Instructions
  1. Place chicken, onion, bell pepper, zucchini, corn, tomatoes, salsa, honey, lime juice, garlic salt, cumin and chile powder in the slow cooker and stir to combine.
  2. Cook on low for 6-8 hours or high for 4-6 hours.
  3. Shred chicken with two forks.
  4. Preheat oven to 350 degrees
  5. Add green cabbage and cilantro and continue cooking for 10-15 minutes.
  6. Add greek yogurt, 1 cup cheddar cheese, ¾ cup pepper jack cheese, and quinoa and stir to combine.
  7. Spray a 9x11 casserole dish with nonstick spray.
  8. Pour entire contents of slow cooker into casserole dish {it should look a little soupy but the quinoa will soak up the excess moisture}
  9. Top with remaining ½ cup cheddar cheese and ¼ cup pepper jack cheese
  10. Bake for 35 - 40 minutes, or until quinoa has soaked up the juices and is soft and fluffy and cheese has browned.
  11. Enjoy hot, and garnish with avocado, cilantro, cheese or greek yogurt as desired

Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites
Salsa Verde Chicken Quinoa Casserole | Semi Slow Cooker | Little Kitchen, Big Bites

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