By: Amy Koehler
I made a resolution to have more healthy home-cooked meals this year. I’m not even a full week into the New Year and I already remember why we didn’t have them much before. Between taking care of Jenny (3) and Nate (5) and working full time, it’s a daunting task to also have dinner on the table.
Thank goodness for my slow cooker! It lets me fix it and forget it until it’s time to eat.
Here is one of my favorite weekday slow cooker recipes:
Spicy Chicken and Quinoa
(spicy is really a misnomer here because I tone mine down so much for the kids)
– 2¼ cups water
– 1 cup quinoa
– 8 oz reduced fat cream cheese
– 2 bell peppers, cut into bite sized pieces
– 2-4 chicken breasts (cut in half if they’re big)
– 1 jar (16 oz) salsa, heat level of choice (I use mild for the kids)
– 1/2 cup jalapeños (optional)
– 1 can black beans, drained and rinsed
1. Pour water into a slow cooker. Add quinoa.
2. Add cream cheese, bell peppers, jalapeños and chicken breasts to the slow cooker. Pour the jar of salsa over the chicken.
3. Set the slow cooker to low and let cook on low for 6 hours.
4. Add the can of black beans and let it continue to cook on low for another 2 hours.
5. Serve and enjoy!