Most days are busy, some days are insane! It’s on those insane days that (if I have some sanity and forethought going into them) I use my crock pot to help ease the craziness. This week I had one of those days that I thought might just send me straight to the crazy house! Thankfully my crock pot was at home, while I was running a million directions, working for me.
The dish I came home to on that insane day turned out to be a real winner for me and a must try for you. It will definitely go into my crock pot rotation! I threw it together on a whim and I was surprised to discover there isn’t a thing I’d change about, nailed the flavor on the first try!
- 1 14.5oz. can diced tomatoes
- 1 4oz. can diced green chilies
- 1 onion, diced
- 4 cloves garlic, minced or pressed
- 1 1/2 cups frozen corn
- 1 cup salsa
- 1/4 cup taco seasoning
- 2 cups chicken broth
- 2 chicken breasts, frozen or thawed
- 1 cup uncooked quinoa
- Grated Cheese
- Sour Cream
- Corn Chips
The Mexican seasoning and ingredients paired with the heartiness of the quinoa and chicken works so well together, but the toppings seal the deal, don’t skip the toppings. I would suggest grated cheese, sour cream, olives, cilantro, jalapeños, and corn chips as a dipper (it would also be great wrapped in a tortilla!) Whatever you chose to top it with, make sure you adjust it to your liking and enjoy on that next busy day when making dinner is the last thing you have time for!
Tex-Mex Chicken & Quinoa Crock Pot Dinner
In the bowl of your crock pot mix together the tomatoes, green chiles, onion, garlic, frozen corn, salsa, taco seasoning, and chicken broth. Put the two chicken breasts into the mixture and turn the crock pot on low for 4 hours (5 hours if it is still frozen.)
After the 4 hours have passed turn the crock pot up to high and stir in 1 cup of quinoa. Remove the chicken breasts and shred using two forks. Stir the chicken back into the crock pot, cover, and cook for 1 hour more.
Serve with desired toppings and enjoy!