Serves 4
330 min
Slow Cooker Chicken, Broccoli, and Quinoa Casserole
Recipe GLPR33d161f90668fd
A comforting one-pot meal made in the slow cooker combining tender chicken, nutritious quinoa, and fresh broccoli in a creamy sauce made with cream of chicken and cream of mushroom soups. Topped with melted mild cheddar cheese for a savory, satisfying dinner that feeds four people with minimal hands-on time.
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Ingredients
1 cup uncooked quinoa
2 boneless, skinless chicken breasts (about 1.5 pounds)
Salt and black pepper to taste
1 cup low-sodium chicken broth
10 3/4 ounce can cream of chicken soup
10 3/4 ounce can cream of mushroom soup
16 ounce bag frozen broccoli florets
1.5 cups shredded mild cheddar cheese
Directions
Pour the uncooked quinoa into the bottom of your slow cooker and spread it in an even layer.
Place the chicken breasts directly over the quinoa, then season them generously with salt and black pepper on both sides.
In a bowl, whisk together the chicken broth, cream of chicken soup, and cream of mushroom soup until well combined.
Pour the soup mixture over the chicken and quinoa, then scatter the frozen broccoli florets evenly throughout.
Cover the slow cooker and cook on low for 5 hours, until the chicken reaches an internal temperature of 165°F when measured with a meat thermometer in the thickest part.
Remove the chicken breasts from the slow cooker and shred or cut them into bite-sized pieces. Return the chicken to the slow cooker.
Stir in the shredded cheddar cheese until fully melted and incorporated throughout the casserole.
Cover and cook on low for an additional 30 minutes until the cheese is completely melted and the dish is heated through. Serve warm.
