Southwest Shredded Chicken and Quinoa

Another crock pot recipe!  Woohoo!  This recipe is super easy and can also be made in the oven, if for some reason you prefer to do it that way. Here it is:

Southwest Shredded Chicken and Quinoa

Ingredients

3 - 4 boneless, skinless chicken breasts

1 jar salsa (about 2 cups)

1 15 oz can black beans, rinsed and drained

1 can corn (about 1 to 1 1/2 cups)

1 Tbsp chili powder

1/2 Tbsp cumin

4 cloves garlic, minced

sprinkle of cayenne pepper

salt and pepper

1/4 cup water

1 cup quinoa, uncooked

1 - 2 cups Tex-Mex cheese, shredded (You can use aged cheddar)

Directions

Preheat oven to 350. Spray a large casserole with cooking spray.  (OR - you can spray a large crockpot insert with cooking spray and not worry about preheating the oven)

Add everything except the quinoa and cheese to your casserole dish (or crockpot) and give it a good stir. Make sure the chicken breasts are covered with the salsa mixture.

While this recipe is nothing special, it is pretty good if you want to try something new and don't really feel like putting a lot of time and effort into it.  If you don't like quinoa, it would also be good over rice.  (Though I liked it over quinoa).  It's definitely a pretty good crock pot recipe to have on hand.