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.
