Salsa Chicken Quinoa Casserole

I am starting to finally use my crock pot more. My goal is once a week. It really makes for an easy after work meal with no stress and rushing around. I walk in the house after getting my son at school and it smells amazing, all my worries about what's for dinner are gone and I can concentrate on quality family time. 

This healthy recipe didn't disappoint. I look forward to eating leftovers for lunch today. :)

The recipe calls for:

3 chicken breasts

8 oz quinoa

2 cups salsa

1 can black beans

1 can corn

2 cups water

8 ounces shredded Mexican cheese blend

1 can green chiles

5 ounces queso fresco

1 tsp cumin

1/2 tsp salt

1/2 tsp pepper

Optional toppings:

avocado, tomatoes, greek yogurt, olives, extra salsa or cheese

In my opinion next time I think I will skip the queso inside the crockpot and only have my husband use it as a topping. There's so many other flavors that to me it was just added calories to the mixture. 

-- Put the chicken in the crock pot. I used frozen chicken because it was easier but you can use thawed.

-- Rinse and drain the beans and drain the corn. Keep the liquid from the green chiles. 

-- Add all ingredients to the crock pot except water and 1/2 of the shredded cheese. Once all other ingredients are added, top the mixture with the water and remainder of the cheese. You can also use chicke broth instead of water. 

-- Cook on low for 6-8 hours. 

-- Serve with toppings of your choice.