Slow Cooker Mexican Chicken, Sweet Potato & Quinoa Casserole (Freezer Meal option!!)

This is a staple.

I mean it.

This is a recipe I could make every. single. week…and sometimes do.

It’s ridiculously easy, it can be made ahead as a freezer meal, and it’s balanced and healthy.

I mean what more could you ask for?

Don’t say I didn’t warn you when this one becomes a go-to in your house…

Slightly adapted from: https://gethealthyu.com/recipe/mexican-quinoa-sweet-potato-casserole/

Ingredients:

1.5 lb boneless, skinless chicken breasts
2 large sweet potatoes, cut into 1/2 cubes
1 large yellow onion, chopped
2 cans black beans, rinsed
2 15oz. cans diced tomatoes
1 4oz. can chopped green chilis
1 C. vegetable or chicken broth
1.5 C. salsa
1 Tbsp chili powder
1 tsp garlic powder
1 tsp cayenne (optional)
1 C. quinoa

Drizzle:
1 C. nonfat, plain greek yogurt
1 tsp chili powder
2 tsp sriracha

Directions:

Freezer meal Directions:

Toss all ingredients in the top section in a gallon size freezer bag. Mix the drizzle ingredients in a separate quart size bag.

Place both bags in the freezer. Once you’re ready to make it, thaw both bags by placing in the refrigerator for 48 hours. Once thawed (or nearly completely thawed), follow the directions below.

Slow Cooker Directions:

Either take the frozen meal and dump the contents of the gallon bag in the slow cooker, or place all ingredients in the slow cooker from the start (minus the drizzle ingredients).

Mix the ingredients well in the slow cooker. Cover and cook on low for 8-10 hours until quinoa and chicken are fully cooked.

Remove the chicken and shred with two forks. Place the shredded chicken back in the slow cooker and mix well.

Either mix the drizzle ingredients in a small bowl or add to a quart size bag and mix in the bag. To drizzle, cut a small piece of the corner off the bag and gently squeeze over each serving when ready to serve.