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Crock Pot Salsa Chicken Quinoa Casserole
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| Share: INGREDIENTS | |
| 12 cups | shredded rotisserie chicken |
| 28-ounces | quinoa |
| 31 can (15-ounces) | black beans, rinsed and drained |
| 41 can (15-1/4 ounces) | sweet corn, rinsed and drained |
| 52 cups | salsa, use your favorite brand |
| 62 cups | low-sodium chicken broth, divided |
| 78-ounces shredded Mexican Blend Cheese 81 can (4-ounc2 cups low-sodium chicken broth, dividedes) | |
| 91 can | diced green chiles, not drained |
| 105-ounces queso fresco, crumbled | |
| 111 teaspoon | ground cumin |
| 121/2 teaspoon | salt |
| 131/2 teaspoon | fresh ground pepper |
PREPARATIONS
1OPTIONAL TOPPINGS cilantro tomatoes avocado green onions olives salsa sour cream
2Combine all the ingredients - except 4 ounces of shredded cheese and 1 cup of chicken broth - in a 4 to 5-quart slow cooker; smooth out the top. Add the remaining broth and shredded cheese over the ingredients. Cover with a lid and cook on LOW for 6 to 8 hours or on HIGH for 4 hours, or until the quinoa is fully cooked. Serve with your choice of toppings.
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