Crockpot Chicken Quinoa Chili

Quinoa meets chicken tortilla soup for a kicked up crockpot meal that is filling, delicious, and perfectly spiced. Plus, you can top it with everything from tortilla chips to cheese to avocado so it’s a customized dinner that your whole family will love!

Crockpot Chicken Quinoa Chili: Quinoa meets chicken tortilla soup for a kicked up crockpot meal that is filling, delicious, and perfectly spiced. Plus, you can top it with everything from tortilla chips to cheese to avocado so it's a customized dinner that your whole family will love!

It’s another chilly week! Ben and I are certainly learning about good insulation versus bad insulation throughout this first winter in our house. Fortunately, winter in Nashville isn’t that intense. But unfortunately, when it is cold, I don’t want to spend a gazillion dollars in heating costs. So I do the next best thing–warm up from the cold with a hot ‘n hearty dinner! One of my long-time favorites that I somehow haven’t shared on the blog is this wonderful Chicken Quinoa Chili! It is so full of flavor, so simple, and so tasty. Don’t let the long ingredient list scare you–this dish can be made in the crockpot so all you basically have to do stir together, live your life, and come back for a tasty dinner. :)

Crockpot Chicken Quinoa Chili: Quinoa meets chicken tortilla soup for a kicked up crockpot meal that is filling, delicious, and perfectly spiced. Plus, you can top it with everything from tortilla chips to cheese to avocado so it's a customized dinner that your whole family will love!

This easy crockpot meal basically combines all the good stuff–chicken, spices, quinoa, tomatoes, black beans, corn, green pepper, onion, and garlic–with a little chicken broth to make an incredible Chicken Quinoa Chili. It’s seriously a Mexican-style soup/chili on steroids! And each bite is made better by the mass quantities of toppings. You can basically add any sort of taco, chili, or soup topping you like… but my necessary Crockpot Chicken Quinoa Chili toppings include: cilantro, cheese, and sour cream. If I have some diced avocado too, even better! #goodstuff The toppings just take this chili to the next level… but it’s still fabulously filling and delightful.

Crockpot Chicken Quinoa Chili: Quinoa meets chicken tortilla soup for a kicked up crockpot meal that is filling, delicious, and perfectly spiced. Plus, you can top it with everything from tortilla chips to cheese to avocado so it's a customized dinner that your whole family will love!Before we go, can I let you in on a secret? Even though this chili is made what it is by the quinoa, I’m a little quinoa-ed out. For a long time, I was convincing Ben that it was the BEST-THING-EVER and I put it in everything. I think the rest of the internet did too. :) But now… I don’t use it very often so when I do, I want to make it count. And this is the type of dish where it really does count. Adding quinoa to what’s basically a chicken tortilla soup kicks it up a notch into a fabulous chili. Mmmm, tasty stuff! Hope you enjoy this awesome meal as much as we do. :)

Crockpot Chicken Quinoa Chili: Quinoa meets chicken tortilla soup for a kicked up crockpot meal that is filling, delicious, and perfectly spiced. Plus, you can top it with everything from tortilla chips to cheese to avocado so it's a customized dinner that your whole family will love!

one year ago: Homemade Turkey Sausage Patties
two years ago: Quick ‘n Healthy Pineapple Fried Rice
three years ago: Buffalo Pretzels
four years ago: Camp Tecumseh Baked Oatmeal
five years ago: Pork Chops with Red Wine Sauce

Crockpot Chicken Quinoa Chili

  • Servings: 6-8
  • Time: 8 hours
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slightly adapted from Boys Ahoy

Ingredients:

  • 2 large chicken breasts [about 1 1/2 pounds]
  • 2 teaspoons cumin
  • 1 teaspoon crushed red pepper
  • 1 teaspoon chili powder
  • freshly ground black pepper
  • 1 cup quinoa, rinsed
  • 3 cups chicken broth
  • 1 – 28 ounce can crushed tomatoes
  • 1 – 14 ounce can diced tomatoes with green chiles
  • 3 cups black beans, drained and rinsed [or 2 – 15 ounce cans]
  • 1 – 16 ounce package frozen corn
  • 1 green pepper, diced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • shredded cheese, for serving
  • sour cream, for serving
  • avocado, for serving
  • green onions, for serving
  • crushed tortilla chips, for serving

Directions:

Place chicken at the bottom of a large crockpot. Sprinkle with cumin, crushed red pepper, and chili powder. Season with pepper. Top with quinoa and pour chicken broth on top. Then add tomatoes, black beans, corn, green pepper, onion, and garlic. Cover and cook for 8 hours on low.

When finished cooking, remove chicken and shred with a fork, then return to crockpot and stir to combine. Serve with cheese, sour cream, avocado, green onions, and tortilla chips as desired.

Amish Cheeseburger Soup

A cheesy, creamy, and hearty soup… if you haven’t had cheeseburger soup before, you are in for a treat!

Amish Cheeseburger Soup on thepajamachef.comI know January is supposed to be all about healthy recipes and “cutting back.” That’s not exactly my philosophy though. I don’t say this to be all holier than thou or anything, and I don’t think I’m being naive/blind, but I don’t think I really indulge to levels of epic proportions during the holiday season. I’ve never been able to eat and eat and eat beyond the point of fullness, and if I did, it won’t be on traditional holiday fare [it would be on some sort of baked pasta :)]. So while I’m all for a reset in January of healthy habits, I’m still all about moderation and enjoying all food all year round. Hence a cheesy, comforting soup in January. :)

Amish Cheeseburger Soup on thepajamachef.com

There’s honestly not too much to say about this soup… it’s like a cheeseburger in a bowl, minus the bun of course! LOL. Plenty of cheese, sour cream, hamburger meat, potatoes, and some veggies to thicken it up! I did healthify the original recipe by using real cheese instead of Velveeta, but feel free to use either to suit your family’s preferences. Ben and I loved every bowl of this soup! I will be honest, it’s not one I’d make every week or even every month, but it is a hearty, comforting meal on occasion. It would be a wonderful addition for a soup potluck–it’s definitely different from anything anyone else would bring, I’m sure! Enjoy! :)

one year ago: Healthy Tropical Banana Muffins
two years ago: Cranberry Steel Cut Oats with Caramelized Pears
three years ago: Mexican Cornbread Pot Pie
four years ago: Lasagna Soup
five years ago: Whole-Wheat Corn Bread

Amish Cheeseburger Soup

  • Servings: 10
  • Time: 45 minutes
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adapted from 4 Little Fergusons

Ingredients

  • 1 pound ground chuck
  • 8 tablespoons butter, divided
  • 1 1/2 cups carrots, diced [about 3-4 carrots]
  • 1 1/2 cups celery, diced [about 4 stalks]
  • 1 small onion, diced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • freshly ground black pepper
  • 6 cups chicken broth
  • 8 cups potatoes, peeled and cubed [about 2 pounds]
  • 1/2 cup all-purpose flour
  • 3 cups skim milk, room temperature
  • 16 ounces extra sharp cheddar cheese, grated
  • 16 ounces sour cream

Directions:

In a large stockpot set over medium heat, melt 2 tablespoons butter. Add carrots, celery, and onion and saute for 8-10 minutes until soft.

Meanwhile, in a separate skillet, cook ground chuck through. Drain off fat and set aside.

When vegetables are cooked, season with parsley, basil, and pepper, then add chicken broth and potatoes. Cover and reduce to a simmer, cooking until potatoes are soft and tender.

While potatoes are cooking, in a separate saucepan set over medium-low heat, melt the remaining butter. When melted, slowly whisk in flour to make a roux. Constantly stir for 1 minute, until bubbly. Slowly pour in room temperature milk, stirring continually until mixture thickens. If you use skim milk this may take longer but it will happen. Then pour in potato mixture along with ground chuck and shredded cheese. Reduce heat to low and cook until everything is incorporated and cheese is melted.

Off heat, stir in sour cream. Cover and let rest for a few minutes, then season with additional herbs or pepper.

Note: I think it’d be great to add some diced tomatoes to the soup next time!

Cheesy Southwest Farro

Cheesy Southwest Farro: a healthy, delicious dish good any time of the day! Plus you can make it in less than 30 minutes, so it’s perfect for busy schedules. :)
Cheesy Southwest Farro: a healthy, delicious dish good any time of the day! Plus you can make it in less than 30 minutes, so it's perfect for busy schedules. :)

Before you disappear in the depths of heavy Christmas food later this week, I wanted to share a delicious, easy, and healthy recipe that we’ve been enjoying lately. It’s always a struggle in the midst of parties and Christmas baking [see my list of Christmas cookie ideas if you still need inspiration!] to eat real meals and still maintain a fairly healthy diet, I think. There’s lots of reasons and this is a busy time of year so I won’t go into all the details… you probably know and experience them already. But this dish can rescue you over the next couple weeks of merriment when you need something that’s quick to make, fairly healthy, and still tastes amazing. The best part is that you can eat it for ANY meal. That’s right… Cheesy Southwest Farro is good ANY time of the day. :)

Cheesy Southwest Farro: a healthy, delicious dish good any time of the day! Plus you can make it in less than 30 minutes, so it's perfect for busy schedules. :)

Ashley originally created this dish as breakfast fare, but let’s face it: I don’t have 30 minutes to whip up breakfast before work. So I decided to make it for dinner one night…and serve the leftovers for breakfast. Perfect! I can make a fried egg and operate the microwave in the morning. :) We loved the cheesiness and the Southwestern flair… and who can say no to avocados [though they didn’t make it into the photo]? To speed the preparation of this meal up, I used 10-minute farro from Trader Joe’s, but you can use whatever kind of farro you can find, or sub quinoa, rice, or another quick cooking grain. Enjoy!

one year ago: Spiced Biscotti with Eggnog Glaze
four years ago: Pfeffernusse
five years ago: Cranberry Sauce Face/Off: Cranberry Relish vs. Gingered Cranberry-Apricot Sauce

Cheesy Southwest Farro

  • Servings: 4
  • Time: 25 minutes
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from Greens & Chocolate

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 small onion, diced
  • 1 cup 10-minute farro from Trader Joe’s*
  • 2 cups low-sodium vegetable or chicken broth
  • 1  – 10 ounce can diced tomatoes with green chiles
  • 1/2 cup grated pepper jack cheese [or use jack or more cheddar cheese for less spice]
  • 1/2 cup grated sharp cheddar cheese
  • freshly ground black pepper
  • 4 fried or poached eggs, for serving
  • diced avocado, for serving
  • green onions, for serving

Directions:

Add olive oil to a medium skillet over medium heat. When hot, saute onion until softened, about 5-6 minutes. Add farro and cook for 1 minute to saute before adding broth and tomatoes. Bring to a boil then cover and reduce to a simmer. Cook until liquid is mostly absorbed, stirring occasionally, about 10 minutes, and farro is soft and chewy.

At the end of the cooking time, start preparing eggs as desired–fried is my preference!

When farro is done, stir in cheese then remove from heat. Cover and let rest for a few minutes to allow cheese to melt.

Serve a fried egg, avocado, and green onions on top of a spoonful of farro. Enjoy!

Note: *You can also used pearled farro or semi-pearled or whole farro in place of the 10 minute farro from Trader Joe’s. It’ll take longer, about 30-40 minutes for the pearled variety.

Mashed Potato Casserole

A cheesy, creamy, baked mashed potato casserole that’s perfect for ANY holiday or just a special meal with family and friends. :)

A cheesy, creamy baked mashed potato casserole... perfect for every special meal!

Sometimes it’s the simplest recipes that are the best, aren’t they? My family has long tried to find the best cheesy potato recipe because everyone loves them. My sister is pretty much the biggest cheesy potato fan I know, and my husband is pretty much the biggest mashed potato fan I know, so this is a dish to please them both!

A cheesy, creamy baked mashed potato casserole... perfect for every special meal!

Regular ‘ole mashed potatoes aren’t my favorite Thanksgiving side dish of all time, but add in a bunch of cheddar and parmesan, and you make this girl veryyy happy! All that cheese + some sour cream or greek yogurt jazz up plain mashed potatoes, but it’s the baking of them that take this dish over the edge! I don’t know what it is about baking dishes but that just adds an extra layer of deliciousness to the final product… especially when there’s cheese involved. Think about stovetop mac & cheese vs. baked mac & cheese. I’m right, aren’t I? There’s just no competition! Baked wins every single day. :)

A cheesy, creamy baked mashed potato casserole... perfect for every special meal!

I’ll admit that some may take issues with this dish because it’s not traditional enough… and there isn’t even any butter in it [gasp!]. But all the cheese and sour cream sure makes up for it. One of the best parts about this creamy ‘n cheesy side dish is that you can make it ahead AND it reheats beautifully in the microwave. Regular mashed potatoes can get kinda weird after the microwave but these absolutely do not! Have I convinced you to make them yet?!? I sure hope so, because they’re pretty much the tastiest version of mashed potatoes I’ve ever enjoyed and I bet you will too!

one year ago: Pumpkin Pie Peanut Butter Cups
two years ago: Chipotle-Cilantro Mashed Potatoes

three years ago: Pumpkin Spice Cream Cheese
four years ago: Crockpot Saucy Italian Chicken
five years ago: Layered Taco Dip

Mashed Potato Casserole

  • Servings: 8
  • Time: 60 minutes
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from The Kitchn

Ingredients:

  • 3 pounds russet potatoes, peeled and cubed
  • 8 ounces sour cream or plain yogurt [regular or greek]
  • 1/2 cup half and half or milk
  • 8 ounces sharp cheddar cheese, grated
  • 2 large shallots, minced – about 1/2 cup
  • freshly ground black pepper
  • 1/4 cup grated Parmesan cheese

Directions:

Preheat oven to 350 degrees F. Place potatoes in a large stock pot, cover with water, and bring to a boil. Cook until potatoes are tender, when a fork easily pierces through. Drain and return potatoes to pot.

Off heat, add sour cream and half and half to potatoes, then stir to combine. Use a potato masher to smash until desired texture is achieved. Stir in cheddar, shallots, and pepper. [If desired, shallots could be sauteed in butter or olive oil for a few minutes to soften.]

Transfer potatoes to a medium baking dish – a 10 inch round, 8×8 square, or the like, at least 2.5 quarts. Bake for 30 minutes or until hot. Sprinkle with Parmesan and extra freshly ground black pepper, and broil for about 2 minutes until golden brown.

Notes:

Dish can be prepared up until the baking step up to 24 hours in advance. Let dish come to room temperature for at least 30 minutes before baking.

If desired, shallots could be sauteed in butter or olive oil for a few minutes to soften before adding to the potatoes. The flavor was fine when raw, but even though they were minced small, we found them a little crunchy, especially the ones that were left on the top of the dish.

 

SRC: Crockpot Barbacoa

Try this easy crockpot barbacoa for your next taco night! It sure tastes great. :)

Crockpot Barbacoa - an easy way to fancy up your next taco night! Find the recipe on thepajamachef.com #secretrecipeclub #src

It was a little surprising that I picked this recipe for this month’s edition of the Secret Recipe Club. Sure, I love Mexican food. That shouldn’t be a surprise to anyone who has ever met me. The surprising part is that I don’t think I’ve ever had barbacoa, except in one or two bite tastes from my husband’s Chipotle burrito. What can I say? Pork or chicken or even–GASP–vegetarian > beef almost allll of the time in my life. But when I was selecting a recipe to make this month from Sashi’s blog, Get off the Couch and Cook, I was feeling like pulling my crockpot out of hibernation. Sashi has tons of other great recipes on her blog, but I must have been in a savory mood when perusing her blog because everything I seriously considered making was a dinner recipe! Hoisin Pulled Pork, Bean and Potato Tacos, Slow Cooked Pulled Pork… they all sounded amazing, as did the barbacoa. And honestly, I planned to make Sashi’s pulled pork, but the grocery store foiled me! There was nary a big hunk ‘o pork in sight, so beef it was. :)

Crockpot Barbacoa - an easy way to fancy up your next taco night! Find the recipe on thepajamachef.com #secretrecipeclub #src

I have to admit, that when reading SRC posts I don’t always click over to the original recipe but if you have a sense of humor, you should definitely read Sashi’s barbacoa post. It is hilarious! Especially the part about how she likes her meat… err, men. ;-) I think Sashi and I would get along well, especially since her husband sounds a lot like mine–he even contributes to her blog, OTT style, and his nickname on the blog is Mr. Onion-Hater! Ben hates onions too, though I think his tolerance of them is a wee bit higher. She doesn’t live all that far away, relatively, as I’m in Nashville and she’s in the Atlanta area. Fun times!

Crockpot Barbacoa - an easy way to fancy up your next taco night! Find the recipe on thepajamachef.com #secretrecipeclub #src

But anyway, back to the beef! This crockpot barbacoa isn’t exactly authentic since it’s cooked indoors in the crockpot [hence the name] instead of over an open fire, but it sure is easy and tasty! The only changes I made to Sashi’s original recipe was to reduce the amount of spice with the chipotle peppers in adobo sauce. I used two to her four, and that was plenty spicy for me. No burn but enough heat. This was a great meal to make on a lazy Saturday to enjoy during a football game. True to Chipotle, I served our barbacoa in soft tortillas with cilantro lime rice, guac, and loads of toppings. I know this will be a repeat meal at our house, and we’ll be devouring the leftovers for dayyys! Hope you try this out too! :)

Crockpot Barbacoa - an easy way to fancy up your next taco night! Find the recipe on thepajamachef.com #secretrecipeclub #src

one year ago: Pumpkin Bagels
two years ago: Pumpkin Spice Chocolate Chip Cake with Nutella Frosting
three years ago: Chicken Enchiladas with Green Chili Sour Cream Sauce 
four years ago: Pumpkin Brownies
five years ago: Cran-Tan-Oat Scones

Crockpot Barbacoa - an easy way to fancy up your next taco night! Find the recipe on thepajamachef.com #secretrecipeclub #src

Crockpot Barbacoa

  • Servings: 8
  • Time: 8 hours
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from Get off the Couch and Cook

Ingredients:

  • 3-4 pound beef chuck roast
  • 1 cup chicken broth
  • 1/4 cup lime juice [about 2 limes]
  • 1/4 cup apple cider vinegar
  • 2-4 chipotle peppers in adobo sauce, minced
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground cloves
  • freshly ground black pepper
  • tortillas, for serving
  • rice, for serving [stir in some lime juice, chopped cilantro, butter, and a little garlic after the rice is cooked for a cilantro lime rice knockoff]
  • lettuce, tomatoes, guacamole/avocados, shredded cheese, sour cream, etc. for topping as desired

Directions:

Place the beef chuck roast in the bottom of a large crockpot. Pour chicken broth, lime juice, and apple cider vinegar over beef. Spread chipotle peppers and garlic on beef, then sprinkle with oregano, cumin, cloves, and freshly ground black pepper. Use the back of a spoon to rub seasoning into meat, then cover and cook for 6-8 hours on low or 3-4 hours on high.

When beef is fully cooked, remove from crockpot and place on a large rimmed baking sheet or dish. Trim fat as necessary, then shred with two forks. Return meat back to crockpot and stir to redistribute the juices.

Serve barbacoa in tortillas with rice and other desired toppings. Enjoy!

Be sure to check out other recipes from the SRC this week here: