Salsa Chicken in the crockpot is a simple, hearty dish and perfect to serve for a crowd. You can easily modify the recipe to match your taste, adding more vegetables, hotter chiles, etc.
I’m trying to avoid simple carbs so I served over quinoa with sliced fresh tomatoes. It would be fun to serve the chicken in a buffet with a variety of serving options (outlined below) to allow the guest to make their own finished product.
SALSA CHICKEN IN THE CROCKPOT
2 pounds chicken breasts (if large, cut in half)
1 can whole kernel corn, drained
1 can black beans, drained
7 oz. can diced green chiles
16 ounce jar of salsa
1 teaspoon dried cilantro
salt and pepper
Place chicken breasts in bottom of crock pot and season with salt and pepper.
Add corn, beans, chiles and salsa. Sprinkle with cilantro.
Cover and cook on high for 5-6 hours or 8 hours on low.
About an hour before serving, shred the chicken in the crockpot and let simmer until ready to serve.
Serve with fresh tomatoes, avocado, sour cream, shredded cheese, or salsa as you like.
Serving options: Use as filling in burritos or tacos. Serve over quinoa, baked potato, rice or noodles.
Colorado weather is typically wonderful but as the locals say, ‘if you don’t like the weather, wait 10 minutes’. Last week we were blessed with much-needed rain that left a chill in the air and a craving for soup. My sister-in-law, Betty, has told me about the Chicken Quinoa Soup recipe she makes regularly, compliments of Iowa Girl Eats. It sounded like the perfect soup to satisfy my craving, and indeed it did.
I’ve become a huge fan of quinoa, kale, and sweet potatoes and the combination in the soup is divine. The addition of the parmesan rind adds a wonderful salty/nutty flavor to the soup.
I served with a fresh pretzel roll and loved every bite! A new favorite for my recipe box.
CHICKEN QUINOA SOUP
1 Tablespoon extra virgin olive oil
1 carrot, chopped (1/2 cup)
1 rib celery, chopped (1/2 cup)
1/2 medium onion, chopped (1/2 cup)
salt & pepper
4 cups torn kale
1 garlic clove
8 cups chicken broth, divided
1 teaspoon parsley flakes
1/2 teaspoon dried thyme
1 bay leaf
2″ parmesan cheese rind (optional)
2 large chicken breasts (about 1lb), cut in half
1 large sweet potato, peeled and chopped into 1/2″ cubes (2 cups)
1 large russet potato, peeled and chopped into 1/2″ cubes (1-1/2 cups)
2/3 cup quinoa, rinsed and drained
1/4 cup grated parmesan cheese
Heat oil in large soup pot over medium heat. Add carrot, celery, and onion, season with salt and pepper, then saute until tender, about 10 minutes.
Add kale and garlic, season with more salt and pepper, then saute for 2 more minutes. Add 7 cups chicken broth, parsley flakes, dried thyme, bay leaf, and parmesan cheese rind (if using), then bring to a boil.
Add chicken breasts to the pot then cook for 10 minutes, or until no longer pink in the center. Remove to a plate then add sweet potato, russet potato, and quinoa to boiling broth. Place a lid on top, lower heat to medium, then cook for 10 minutes or until potatoes are tender and quinoa is cooked. Meanwhile shred chicken.
Add shredded chicken back to the soup, remove bay leaf, then add parmesan cheese and stir to combine. Taste and add more salt & pepper if necessary. Serve topped with additional parmesan cheese, if desired. Use remaining 1 cup chicken broth to add when reheating soup, as quinoa will absorb much of the broth as it cools.
I love quinoa! There, I’ve said it. I love quinoa salad and always looking for new ways to cook with this protein-rich, healthy grain. This Mexican Quinoa Casserole is now an honored member of my recipe collection. I made the recipe without the ground beef and taco seasoning, enjoying every wonderful bite! If you are vegan, make it without the ground beef and substitute a vegan cheese. If you’re a meat lover, go for the whole enchilada…um, I mean casserole!
MEXICAN QUINOA CASSEROLE
1 14.5 ounce can diced tomatoes
1 14.5 ounce can black beans, drained and rinsed
1 cup canned corn
1/4 cup green chiles
1/4 cup salsa
1/3 cup broth (vegetable or chicken)
1 cup toasted quinoa
1 pound lean ground beef (optional)
2 tablespoons taco seasoning mix (optional)
3/4 cup water (optional)
1 cup cheddar cheese, grated
chopped fresh cilantro
wedge of fresh limes
Preheat oven to 400 degrees.
Mix together the tomatoes, black beans, corn, chiles, salsa, broth, and quinoa. Pour into a greased 2 quart baking dish and cover with baking lid or foil.
Bake for 30 minutes. Remove and stir and bake another 30 minutes.
While the quinoa is baking, brown the ground beef. Add taco seasoning and water. Simmer until water has evaporated. Stir in beef mixture with quinoa mixture. Top with grated cheese and brown under the broiler.
Serve with sides of sour cream, fresh cilantro and lime wedges.
Memories of stuffed peppers in my Mother’s kitchen are sketchy, probably because I wasn’t fond of vegetables as a kid. My taste buds have matured with age, and I love almost all vegetables.
I decided I would experiment with stuffed peppers and loved this recipe, substituting quinoa for the rice. The result was a protein rich, yummy AND healthy dish. When I made this recipe I only had three green peppers on hand, so I made a small meatloaf with the remaining meat mixture. Fabulous! This will also be a new meatloaf recipe to add to my collection.
STUFFED GREEN PEPPERS WITH QUINOA
6 medium green peppers
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (1 lb. 3 oz.) crushed or diced tomatoes
1 can (8 oz.) tomato sauce
1 clove garlic, crushed
1 teaspoon dried basil
1 teaspoon dried oregano
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1 1/2 pounds lean ground chuck
1 1/2 cups cooked quinoa
Preheat oven to 350 degrees. Precook quinoa according to package directions.
Slice off tops of green peppers and remove seeds and ribs. Rinse peppers. Chop the edible portion of the tops and set aside. Place peppers in a large pot of boiling salt water and simmer for 5 minutes. Remove from water, drain, and cool slightly.
Heat olive oil in medium size skillet; add chopped onion, celery, and pepper and sauté for 3 to 5 minutes. Add tomatoes, tomato sauce, garlic, basil, oregano, salt and pepper. Simmer, uncovered for 10 minutes.
In a large bowl, beat the egg together with the Worcestershire sauce. Add ground chuck, quinoa, and 1 cup of tomato mixture and mix well.
5. Stuff peppers with meat mixture and place in greased casserole. Pour remaining tomato mixture over the top.