Memorial Day Weekend!

Here’s a little throwback with some easy slow cooker recipes for Memorial Day weekend, plus one of our all time favs!  Hope everyone has a relaxing, safe weekend!

And don’t forget to follow along on Facebook and Instagram where I’ve started posting new little bites here and there while I rev up to full blogger mode!

.

.

.

You’re obviously firing up the grill this weekend for Memorial Day.  Whether you’re staying at home, having a party, or headed to a friend’s, it’s the unofficial first weekend of summer and time to parrrrtay! But if you’re having people over, you don’t want to heat up the house with those pesky apps and sides.  And if you’re bringing something to a potluck you don’t want to come home to a huge mess to clean up.

So here are a few of my favorite slow cooker recipes for Memorial Day weekend.  Plus my all time favorite no-bake dessert, which isn’t made in the slow cooker, but will keep your house nice and cool and be a quick an easy crowd pleaser.

Bring it on Memorial Day.  And bring it on summer!

Slow Cooker Spinach & Artichoke Dip

Slow Cooker Spicy Spinach & Artichoke Dip | Little Kitchen, Big Bites

Slow Cooker BBQ Buffalo Meatballs

Slow Cooker BBQ Buffalo Meatballs | Little Kitchen, Big Bites

Slow Cooker Honey Balsamic Chicken Sliders

Honey Balsamic Chicken & Avocado Sliders | Little Kitchen, Big Bites

Slow Cooker Sweet & Spicy Chicken Mango Tacos

Slow Cooker Sweet & Spicy Chicken Mango Tacos | Little Kitchen, Big Bites

Peanut Butter S’mores Bars {no bake}

Peanut Butter S'mores Bars {No Bake!} | Little Kitchen, Big Bites

Vegetarian Sloppy Joes Sliders | Slow Cooker

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

Oh heeeyyy my friends!  Life around here has been a little crazy and a little spazzy, as has my posting on the blog.  Snuggle Up Buttercups has really picked up steam thanks to my incredible family and friends and the handmade community and I’m so excited that my passion for perfectly sized, deliciously snuggly little blankets is being spread to sweet babes everywhere.

So there has been a lot of sewing during naps, when naps happen.  The little one has proven himself to not really love sleeping.  Which is a bummer because sleeping is another passion of mine.  I digress…there’s been a lot of sewing and web work and business card designing and all of the things that go along with launching this sweet little business of mine.

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites
Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

And along with that there’s the usual workout class teaching, half marathon training and…oh yea…that whole parenting two darling children thing which is a crazy full time job that takes up 99.9% of my time too.  So a lot of all of that and not a lot of photography, editing, writing, and general blog-y-ness.  I promise I’m working on it.  Once the dust settles I’ll be back in full force but for now you may see me a little more sporadically.

But this recipe was so worth sharing.  It was easy to make in general but also super easy and fun to make with the toddler.  Mostly just chopping {I chop, she puts it in the bowl}, squeezing of sauces and shaking of spices.  And all healthy, fresh veggies that I didn’t mind if she sampled along the way.  Once Hubby got home, all I had to do was toast up some fun little slider buns {you could use big ones, but life is so much more fun in slider size sometimes…and the kids feel like it’s the right size for them too}, scoop and enjoy.

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

Vegetarian Sloppy Joes Sliders | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: ~12 sliders
 
Ingredients
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 2 cups chopped mushrooms
  • ½ cup chopped celery
  • 1 package cooked lentils {about 2 cups...you can get them from Trader Joe's}
  • ½ cup ketchup
  • ¼ cup bbq sauce
  • 1 T mustard
  • 1 T Worcestershire sauce
  • 1 T preminced garlic
  • Salt & pepper to taste
  • 1 cup vegetable broth
  • 12 slider buns, toasted
Instructions
  1. Put everything except for the slider buns in the slow cooker
  2. Cook on high for 2-3 hours or low for 4-6 hours
  3. Use a slotted spoon to scoop slow cooker mixture onto toasted buns.
  4. Enjoy!

Vegetarian Sloppy Joes Sliders | Slow Cooker | Little Kitchen, Big Bites

Sweet and Spicy Honey Chicken | Slow Cooker

Sweet and Spicy Honey Chicken | Slow Cooker | Little Kitchen, Big Bites

Sometimes you just need Chinese takeout.  When the baby isn’t sleeping and the toddler isn’t listening and you just want to hide in a bowl of something hot and fragrant and delicious and sweet and sticky and spicy and sweet.  I’m drooling just thinking about it.

But sometimes you really don’t need Chinese takeout.  Like any time that you realize that bathing suit season is just around the corner.  Literally.  Southern California has been playing tricks on us so it could be beach weather tomorrow for all I know anymore.

Sweet and Spicy Honey Chicken | Slow Cooker | Little Kitchen, Big Bites

You especially don’t need it when you realize you’re supposed to run a half marathon in a few weeks and there’s no way that’s going to happen with your lack of training due to non-sleeping baby and non-listening toddler and the only way you may keep from dying is maybe if you have less weight to carry for 13.1 miles.

So what do you do?  You put this in the crock pot.  And you feel satisfied.  But you don’t feel like you dove headfirst into a pot of MSG because you made it with real ingredients and it’s totally delicious.  By the way, you could totally throw some veggies into the pot in the last hour and make it much healthier.  But I didn’t.  Maybe next time.

Sweet and Spicy Honey Chicken | Slow Cooker | Little Kitchen, Big Bites

 

Sweet & Spicy Honey Chicken | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 lb chicken breasts, cut into bite sized cubes
  • ¼ cup cornstarch
  • 1 t black pepper
  • 1 t salt
  • 1 t ginger
  • 2 T sesame oil
  • ¼ cup soy sauce
  • 4 T honey
  • 1 T preminced garlic
  • 1 T sriracha (more or less depending on how spicy you'd like it to be), plus more to top
  • 2 cups white or jasmine rice, cooked
Instructions
  1. Heat sesame oil over medium high heat in a large skillet
  2. Add chicken, cornstarch, salt, pepper and ginger to a large plastic bag and shake to coat
  3. Cook chicken in skillet until no longer pink, or 5-8 minutes
  4. Add chicken mixture to slow cooker
  5. Pour soy sauce, honey, garlic and sriracha over the top and stir to combine.
  6. Cook on low for 4-6 hours or high for 2-3 hours
  7. Remove and serve over rice, topped with sesame seeds and additional sriracha if desired

Sweet and Spicy Honey Chicken | Slow Cooker | Little Kitchen, Big Bites

Buffalo Chicken Lettuce Wraps | Slow Cooker

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

First of all, I want to thank everyone again who sent some love after last week’s announcement of Snuggle Up Buttercups, my new Etsy shop full of deliciously snuggly blankets.  I really hope you love it an welcome any feedback or ideas for future products!

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

So in the midst of taking care of two babies, teaching fitness classes, sewing and, ya know, living life, I also made something delicious, healthy and super easy that I had to share.  Anyone else love buffalo sauce??  My husband and I are obsessed, and the toddler is generally a fan, unless we throw too much heat at her.  I calmed this one down with a little bit of chicken broth, but if you’re all about spicy, you can add the extra buffalo sauce instead.

It’s been on and off summery here in So Cal, so the lettuce wrap idea was perfect for a warm evening.  I know it might not appeal as much to those who are trudging through snow every day, so throw those bad boys in a tortilla and call it a day instead.  Or pin this one for when the snow melts and the summer sun comes shining through.

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

Buffalo Chicken Lettuce Wraps | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 lb boneless skinless chicken breasts
  • ⅓ cup buffalo sauce, plus more to garnish
  • ¼ cup chicken broth
  • 1 can corn
  • 1 can black beans
  • 3-4 cups shredded cabbage
  • 1 head of lettuce, rinsed and separated for lettuce cups
  • Blue cheese, crumbled, to top
  • Avocado, sliced, to top
Instructions
  1. Combine chicken, buffalo sauce, broth, corn and beans in the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
  2. Shred chicken with two forks.
  3. Stir in shredded cabbage and cook for an additional 10-15 minutes on low.
  4. Serve mixture in lettuce cups, topped with blue cheese and avocado.

Buffalo Chicken Lettuce Wraps | Slow Cooker | Little Kitchen, Big Bites

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker | Little Kitchen, Big Bites

Can I tell you something weird?  Sometimes I think that one morning, my alarm is going to go off and I’m going to be back in high school, living in my parents house and none of the last several years would have happened.  I wonder how it’s possible that I could be married, living in a house with two kids who I get to stay home with and love on every day.  And then I realize how very lucky I am, even with some very terrible twos going on with the toddler and an still inconsistent night sleeping schedule with the baby.

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker | Little Kitchen, Big Bites

I think this nonsense usually happens at the beginning of each month when I once again have to collect my dropped jaw because it cannot be that it’s February already.  It cannot be that my little ones are another month older, we’re that much further from Christmas {which I swear was still yesterday} and closer to summer {um, please? this cold and rainy So Cal weather is not fun…sorry East Coast…I’ll stop whining now}.  So yea.  Hi, February.  Let’s make some cute heart shaped crafts and move on to March so we can hurry along to heat and pools and beaches and fun.

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker | Little Kitchen, Big Bites

Anyway, food blog.  Let’s talk recipe.  I’m trying to lighten it up finally.  Other than the sauce, this is a really healthy little recipe and the sauce isn’t half bad either.  I’ve heard you can make your own enchilada sauce but the one at Trader Joe’s is so good I haven’t tried.  And lazy.  So that.

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker | Little Kitchen, Big Bites

So the gist of it?  Make the inside of some really fabulous easy enchiladas in the slow cooker.  But instead of using those less-than-healthy tortillas, mix in some spaghetti squash, melt some cheese on top and call it a day.  It was totally delicious and everyone ate their weight in squash, which is a total victory.  The toddler ate her first helping and then said “Mommy, I demolished that chicken.  Can I have some more?” No joke, people.  She was quite a fan.  So it was a win in my book.

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker | Little Kitchen, Big Bites

Chicken Enchilada Twice Baked Spaghetti Squash | Semi-Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb chicken breasts
  • 1 can red enchilada sauce
  • 1 red onion, chopped
  • 1 can black beans, drained
  • 1 can corn, drained
  • 2 spaghetti squashes
  • 1 T olive oil
  • 1 t salt
  • ½ t black pepper
  • ½ t chile powder
  • ¼ cup cilantro, chopped, plus some to garnish
  • 1 + ½ cup Mexican cheese
Instructions
  1. Place chicken, sauce, onion, beans and corn in the slow cooker and cook on high for 3-4 hours or low for 7-8 hours.
  2. Preheat oven to 400 degrees.
  3. Cut squashes in half, remove seeds, brush with olive oil and sprinkle with salt, pepper and chile powder.
  4. Place squashes cut side down and cook for 30 minutes. Turn skin side down and cook for an additional 10-15 minutes, or until easily shredded.
  5. While the squash is cooking, shred chicken in the slow cooker with two forks and stir in cilantro and 1 cup Mexican cheese.
  6. Remove squash from oven and shred.
  7. Mix shredded squash into chicken mixture.
  8. Place chicken and squash mixture back into the squash shells and top with remaining cheese.
  9. Cook for 5-10 minutes, until cheese is melted and slightly brown.
  10. Garnish with cilantro and enjoy immediately.

 

Asian Pineapple Chicken | Slow Cooker

Asian Pineapple Chicken | Slow Cooker | Little Kitchen, Big Bites

EDIT: I somehow lost half of this post and the recipe!  Sorry guys! I’ve rewritten the recipe below.  Enjoy!

Oooook, I suppose it’s time to start getting healthy and all that nonsense that you talk about after the first of the year.  I may have given you something delicious and decadent and fabulous last week, but we’re getting back onto the right track now.  I promise.  Maybe.

Asian Pineapple Chicken | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Hawaiian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb boneless skinless chicken breasts
  • 1 pineapple, cut into chunks
  • 2 bell peppers, cut into chunks
  • ½ onion, cut into chunks
  • ½ cup pineapple juice
  • 3 T soy sauce
  • 2 T honey
  • 1 T preminced garlic
  • 1 t sesame oil
  • 1 t ginger
  • 2 cups rice, cooked, to serve
  • Sesame seeds and green onions to garnish
Instructions
  1. Place all items except rice in the slow cooker and cook for 4 hours on high or 8 hours on low.
  2. Serve on top of cooked rice and garnish with sesame seeds and green onions.

 

Asian Pineapple Chicken | Slow Cooker | Little Kitchen, Big Bites

Taco Cornbread Casserole | Semi-Slow Cooker

Taco Cornbread Casserole | Semi-Slow Cooker | Little Kitchen, Big Bites

File this one under “yum,” mmmk?  I’m earmarking this recipe and using it over and over and over again through the rest of the winter.  There’s nothing like the combination of the spicy tacos and the hot, soft cornbread to fill you with warmth and happiness when it’s chilly outside.

Taco Cornbread Casserole | Semi-Slow Cooker | Little Kitchen, Big Bites

Does this have to be a slow cooker recipe?  Probably not.  You could put everything together in a pan beforehand and just toss it in the casserole dish to finish it off.  But you guys know how I feel about my slow cooker.  And how I feel about keeping it easy in the evenings…I’d always rather get dinner mostly done around lunch time or while the kids are napping and be able to throw things together and enjoy family time at night.  And I’m a firm believer that using the slow cooker really coaxes the extra flavor out of your dish, especially in this case where you want to get that zesty taco seasoning deep into every single bite.

taco cornbread8

I always like to include little S in the cooking process when I can, and for this one it was great to have her “help” with the cornbread…which was basically just stirring up the mix and scooping it on top of the casserole.  When cooking with toddlers, my favorite piece of advice is to keep the tasks quick and simple. They don’t have to do much to get the satisfaction from helping.

Taco Cornbread Casserole | Semi-Slow Cooker | Little Kitchen, Big Bites

Just a note…I browned the meat ahead of time, but it’s not necessary if you don’t have time.  The meat will just have more of a grey-brown color if you go straight from raw into the slow cooker.  And you should cook it on high for an hour or two to get it cooked if you do it this way.

Taco Cornbread Casserole | Semi-Slow Cooker | Little Kitchen, Big Bites

Taco Cornbread Casserole | Semi-Slow Cooker
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 lb ground beef, browned
  • 1 can pinto beans
  • 1 can corn
  • 1 small can sliced black olives
  • 1 small can green chiles
  • 1 cup red onion, chopped
  • 1 packet taco seasoning
  • 1 cup salsa
  • ¼ cup cilantro, chopped, plus more to top
  • 1½ cups shredded cheddar cheese, plus more to top
  • 1 box cornbread mix, plus ingredients on box to make cornbread
  • Additional cheese, red onions and cilantro, and/or sour cream, bbq sauce or avocados to top
Instructions
  1. Brown beef and place beef, beans, corn, olives, chiles, onion, taco seasoning and salsa in the slow cooker.
  2. Cook on low for 3-4 hours.
  3. Preheat the oven to 400 degrees
  4. Add cilantro and 1 cup cheese and cook for an additional 10 - 15 minutes, or until cheese is melted and combined.
  5. Drain excess cooking liquid and turn mixture into greased 9x11 pan
  6. Mix together cornbread mix and pour over the top of the beef mixture. Top with remaining cheddar cheese.
  7. Bake for 20 - 25 minutes, or until cornbread is cooked through and turning a golden brown.
  8. Enjoy hot and top as desired

Taco Cornbread Casserole | Semi-Slow Cooker | Little Kitchen, Big Bites Taco Cornbread Casserole | Semi-Slow Cooker | Little Kitchen, Big Bites Taco Cornbread Casserole | Semi-Slow Cooker | Little Kitchen, Big Bites

Chicken Gyros with Tzatziki Sauce | Semi Slow Cooker

Chicken Gyros with Tzatziki Sauce | Semi Slow Cooker | Little Kitchen, Big Bites

Guys, Christmas is seriously right around the corner.  I can’t even handle how fast this is all going right now.  But I’m not going to lie, I love it all.  Every time I hear holiday music or drive at night and see Christmas lights or see decorations at every turn, it fills me with holiday cheer.  This really is the best time of the year.

But onto the recipe.  It’s simple and delicious and perfect for when you’re running around to holiday parties or finishing up your shopping and you just need something good and warm, but also fresh and relatively healthy.  Because you gotta do what you gotta do to keep off those holiday pounds, amiright?

Chicken Gyros with Tzatziki Sauce | Semi Slow Cooker | Little Kitchen, Big Bites

For some reason, I’ve always been a little hesitant with gyros.  They never really jump off the menu or the recipe list at me.  But a few months back I tried some fish gyros {that never made it to the blog #lazyblogger} and they were totally scrumptious.

So this time around I figured I would simplify {as always} and throw the chicken in the crock pot with some veggies and seasoning and let it happen.  Throw on some sauce, leftover cucumber from sauce making, shredded lettuce and feta and call it a day.  And wrap it in a pita.  Because yum.

Chicken Gyros with Tzatziki Sauce | Semi Slow Cooker | Little Kitchen, Big Bites

Chicken Gyros with Tzatziki Sauce | Semi Slow Cooker | Little Kitchen, Big Bites In addition to the meal being scrumptious, we all loved the tzatziki, and luckily I made a little extra so we could use it as a dip and sauce for days to come.  What is it about toddlers and dips?  Mine is totally obsessed with dipping, and this one is no exception.  She has no idea that she’s eating mostly Greek yogurt and cucumber.  And honestly, I forget it too…it’s a great dip for fresh veggies to add some flavor and tang to an otherwise boring food.

Chicken Gyros with Tzatziki Sauce | Semi Slow Cooker | Little Kitchen, Big Bites

Chicken Gyros with Tzatziki Sauce | Semi Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4-5
 
Ingredients
  • 4 boneless skinless chicken breasts {I used frozen, if you use fresh err on the lower side of cooking time}
  • 1 bell pepper, chopped
  • ½ red onion, chopped
  • 2 T mediterranean seasoning
  • 1 T olive oil
  • ¼ cup chicken broth
  • 1 cup greek yogurt
  • 1 cucumber, half shredded and half sliced into small pieces
  • Juice of ½ of a lime
  • 2 T feta cheese, plus additional to top if desired
  • 1 T preminced garlic
  • 1 t dill
  • 1 t black pepper
  • 1 t salt
  • Shredded romaine lettuce to top
  • 4-5 whole wheat pitas
Instructions
  1. Place chicken, bell pepper, onion, seasoning, olive oil and chicken broth in the slow cooker.
  2. Cook on low for 5-7 hours or high for 3-6 hours.
  3. Come back and shred chicken with two forks or cut into pieces.
  4. In a small bowl, combine greek yogurt, shredded cucumber, lime juice, feta, garlic, dill, salt and pepper. Refrigerate until use.
  5. Recommended assembly: toast pita, scoop in chicken mixture with slotted spoon, and top with sliced cucumbers, additional feta, romaine and sauce.

Chicken Gyros with Tzatziki Sauce | Semi Slow Cooker | Little Kitchen, Big Bites

Spicy Taco Chicken Pasta | Slow Cooker

Spicy Taco Chicken Pasta | Slow Cooker | Little Kitchen, Big Bites

I don’t know about you, but sometimes spicy food is just what I need to warm up my soul when it’s getting a little chilly outside.  But I don’t always want to have to slave away in front of a hot stove to do it.  In fact, I don’t really ever want to slave away in front of a hot stove…even if it’s cold outside.  That’s what my crock pot is here for.

Spicy Taco Chicken Pasta | Slow Cooker | Little Kitchen, Big Bites

So this one.  Taco.  Pasta.  Two staples in our house.  Put them together and it’s magic…and with just a little bit of extra effort your boring ol’ pasta or your simple ol’ tacos turn into something new, fun and exciting.

Spicy Taco Chicken Pasta | Slow Cooker | Little Kitchen, Big Bites

And it was so easy…the toddler and I threw the ingredients into the slow cooker together after lunch {I cut, she pours…often into her mouth…}, I added a few things and popped some pasta on to boil right before dinner and voila!  Enough spicy goodness to enjoy that night and leftovers for many days to come.

Spicy Taco Chicken Pasta | Slow Cooker | Little Kitchen, Big Bites

If your family isn’t as into “spicy” you can omit the green chiles, swap the pepper jack for cheddar, and opt for a low heat taco seasoning.  We usually dig it over here.  And we’ve convinced the toddler that milk helps if it gets too spicy {truth} so she ends up chugging down her often untouched milk on spicy food days.  #dontjudge

Spicy Taco Chicken Pasta | Slow Cooker | Little Kitchen, Big Bites

 

Spicy Taco Chicken Pasta | Slow Cooker
Author: 
Recipe type: Entree
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 2 boneless skinless chicken breasts (I use frozen. If you use fresh, err towards the lower ends of the cooking time)
  • 2 red bell peppers, chopped into large pieces
  • ½ red onion, chopped
  • 1 can chopped tomatoes in juices
  • 1 small can green chiles
  • 1 packet taco seasoning
  • ½ cup greek yogurt
  • ¾ cup pepper jack cheese, plus more to top
  • 1 lb pasta, cooked according to package
  • Optional to garnish: pepper jack cheese, cilantro
Instructions
  1. Combine chicken, bell peppers, onion, tomatoes (including juice), green chiles, taco seasoning and broth in a slow cooker.
  2. Cook on low for 6-8 hours or high for 4-6 hours.
  3. Shred chicken with forks or remove and cut into bite sized pieces.
  4. Stir in greek yogurt and pepper jack cheese and let cook for another 10-15 minutes, or until fully combined and cheese is melted.
  5. Stir in pasta until fully coated and combined.
  6. Enjoy hot and top with additional cheese or cilantro.

Spicy Taco Chicken Pasta | Slow Cooker | Little Kitchen, Big Bites

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

Related Posts Plugin for WordPress, Blogger...