This is one of my "go-to" recipes. I almost always have these items in my fridge and pantry. It can be thrown together in 10 minutes before leaving for school drop-offs. If you sometimes have to fly by the seat of your pants, the chicken can go in the slow cooker frozen. This recipe is always a family favorite in our home.
INGREDIENTS:
- 4 boneless, skinless chicken breasts
- 1 cup salsa
- 1 pkg taco seasoning mix (4 Tbsp)
- 1 can cream of mushroom soup
- 1/2 cup sour cream
- black beans, rinsed and drained (optional)
- Rice, quinoa, or pasta for serving
DIRECTIONS:
- Add chicken to slow cooker.
- Sprinkle seasoning over chicken
- Pour salsa and soup over the chicken
- Cook on low 6 to 8 hours
- Remove from heat; add sour cream.
This is great served over rice, pasta, quinoa, or as a burrito. If you are looking to up your family's fiber or protein intake, add some black beans to the slow cooker.
Difficulty: Nothing to it!
Time: About 5 minutes prep, 6-8 hours in slow cooker
Source: a friend
Do you think you could add the quinoa to the slow cooker to cook with the rest of the ingredients??
ReplyDeleteI usually make a large amount of quinoa for the week, but I know you can make it in a rice cooker. When I have put rice in my slow cooker, much of the liquid gets absorbed...not sure if that would happen with the quinoa too. If you try it, be sure to let us know.
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