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Add a photoI originally set out to make Half Baked Harvest's Easy Buffalo Chicken Quinoa Bake as prescribed by the recipe but decided to leverage my crock pot for part of the recipe. I made a few other tweaks along the way. It was a hit according to the family!
See my blog for more yummy recipes! http://tiredofthesameolsameoldinners.blogspot.com
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Ingredientes
- 2 cups water
- 1 cup uncooked quinoa, rinsed
- 1 tsp chicken broth powder
- 4-6 pieces of chicken (I used skinless thighs)
- Onion salt (to taste)
- Garlic salt with parsley (to taste)
- 1/2 bushel of kale, chopped
- 1 small head broccoli, chopped
- ~ 8 oz gouda cheese, grated
- ~2-3 cups shredded cheddar cheese
- Sriracha (to taste)
- Crumbled blue cheese (to taste)
- Green onions, chopped (for garnish)
Direcciones
- Place the water, quinoa, chicken broth powder and chicken in the slow cooker. Cover and cook on low for approximately 4-6 hours (cooking times will vary). Once cooked, shred the chicken with two forks and place back in the slow cooker. Add the onion and garlic salt to taste. Add the vegetables, gouda and half of the cheddar cheese. Stir.
- Preheat the oven to 350 degrees. Transfer the chicken and quinoa from the slow cooker into a glass baking dish. Top with the rest of the cheddar cheese. Bake for approximately 30 minutes; broiling at the end to crisp the top.
- Serve topped with Sriracha, blue cheese and onions to taste.
