This Tex-Mex crock pot chicken quinoa casserole is an easy dinner recipe loaded with hearty quinoa, shredded rotisserie chicken, salsa, black beans, and veggies. Layer everything in the slow cooker and let it go!
Love quinoa? Same. And if you love the flavors in this crock pot casserole, check out these easy quinoa stuffed peppers and this quinoa Southwestern salad.
Inspiration for this never-fail chicken quinoa casserole came from one of my favorite cookbooks by my friend and colleague, Trish, from Mom on Time Out. She’s a master of turning chicken leftovers into new, delicious meals! This crock pot chicken and quinoa casserole is one such dinner. I think I’d eat it every night if I could. It has all of my favorite Tex-Mex ingredients, including salsa, black beans, sweet corn, chilies, and queso, cooked together with juicy shredded rotisserie chicken and hearty quinoa in the crock pot.
What’s to Love About This Chicken Casserole Recipe?
- Bold flavors. I’m a big fan of cheesy, zesty, Mexican-inspired casseroles like chicken enchiladas (a classic), King Ranch chicken, and my easy salsa verde chicken. So, naturally, this quinoa casserole loaded with gooey melty cheese, chicken, and Tex-Mex flavors fits the bill.
- Tasty textures. There’s plenty of crunchy quinoa, tender chicken, juicy corn, and hearty beans to go around, here. Every bite packs a delicious combination of textures and flavors, all wrapped in cheese. You can’t beat it.
- Cooked in the crock pot. I’ll take any excuse to whip out my crock pot. Who doesn’t love a meal that makes itself? Just add everything to the slow cooker and say “hasta la vista” until mealtime.
- Make it ahead. Not only can I set this casserole to cook and forget about it for the day, but it’s also a great dinner to make ahead. Leftovers store, freeze, and reheat well and the flavors get even better with time.
Ingredients You’ll Need
I love quinoa as an alternative to rice or pasta in everything from a chicken broccoli casserole to stuffed tomatoes. It’s a wholesome little grain with a hearty, fluffy texture, and it’s a great way to stretch ingredients like chicken in recipes!
Below, you’ll find some quick recipe notes. Scroll down to the printable recipe card for the full ingredients list with amounts.
- Chicken – This recipe calls for store-bought or homemade rotisserie chicken. Any cooked, leftover chicken does the trick, though.
- Quinoa – This can be white, red, black, or tri-colored quinoa. You’ll find quinoa in the same aisle as the rice in most major grocery stores.
- Corn and Beans – Canned sweet corn and black beans, rinsed and drained before you start. You can swap black beans for another kind, like pinto beans or kidney beans if you prefer.
- Salsa – Use your favorite brand of jarred red salsa from the store. If you have a homemade salsa recipe, that works, too.
- Chicken Broth – I use low-sodium chicken broth, but you can also use vegetable stock.
- Shredded Cheese – Any Mexican cheese blend, like the kind from Old El Paso, works perfectly here. Otherwise, you can use freshly grated cheddar or another melty kind, like Monterey Jack cheese.
- Diced Green Chilies – I use a can of diced green chilies. If you’d prefer to use fresh, dice up jalapeño or poblano peppers instead.
- Queso Fresco – Translating to “fresh cheese”! This is another type of Mexican cheese that’s light and crumbly, a bit like feta. You can substitute feta cheese in a pinch.
- Seasonings – Ground cumin, plus salt and pepper to taste. If you’d like, you can swap the cumin for taco seasoning.
Casserole Toppings
While you’re gathering your ingredients, you might as well round up some delicious toppings! I love garnishing this casserole with dollops of sour cream and fresh chopped cilantro when serving. But why stop there? These are a few more taco-style toppings we’ve tried and loved with this quinoa casserole over the years:
- Diced tomatoes
- Avocado or guacamole
- Sliced green onions
- Black or green olives
- Extra salsa
- Enchilada sauce (if you like it spicy!)
How to Make Chicken Quinoa Casserole
You can make this recipe in a 4- or 5-quart slow cooker by following the steps below:
- Combine the ingredients. It’s as easy as loading up your crockpot or slow cooker with everything you see on the ingredients list, apart from 1 cup of chicken broth and about 4 ounces of shredded cheese.
- Top with broth and cheese. Smooth out the top of the ingredients, and pour over the reserved broth. Sprinkle on a final layer of cheese.
- Cook. Set your casserole to cook for 6-8 hours on Low, or 4 hours on High. The quinoa should be cooked through and the cheese should be melted and bubbly.
- Serve! Dish up the chicken quinoa casserole with your favorite taco toppings (see above). I also include some easy serving ideas later on.
Tips and Variations
- Rinse the quinoa beforehand. Some quinoa doesn’t require rinsing, but it doesn’t hurt to run the dry quinoa under cold water for a minute or two (I use a fine mesh strainer) to remove any bitterness before cooking.
- Use any leftover chicken. This chicken quinoa casserole is a great excuse to use up a rotisserie chicken, but feel free to use any cooked leftover chicken you have in the fridge. I’ll sometimes use baked chicken breasts or even leftover beer can chicken.
- Make it spicy. This recipe makes a kid-friendly, mild casserole as written, but if you’d prefer yours with a bit of kick, it’s very adaptable. Use hot diced green chilies, or amp up the heat with fresh jalapeños, cayenne pepper, or crushed red chili flakes.
- Substitute the quinoa. If needed, swap quinoa for another grain like long-grain rice, millet, or barley. You can also try couscous for a wheat-based option.
- Bulk up the veggies. Add quick-cooking vegetables like diced bell peppers, tomatoes, or mushrooms to the crock pot for even more veggies in every bite.
Serving Suggestions
With or without a few toppings, this easy chicken quinoa dish is a perfect weeknight casserole served as-is. I usually just have a side of lime wedges to squeeze on top and dinner rolls on hand to soak up the leftover salsa! If you’re looking for more ways to round out dinner, serve this quinoa casserole with an avocado salad or elote (Mexican street corn), or a starter of creamy corn dip with tortilla chips. I also love these fun Southwest egg rolls. And for dessert, try a batch of spicy Mexican hot chocolate fudge.
Storing and Reheating Leftovers
- Refrigerate. Transfer the casserole to an airtight container and let it cool completely before refrigerating. It lasts for 3-4 days in the fridge.
- Reheat. I like to reheat this casserole in an oven-safe dish, covered with aluminum foil, at 350ºF for 15-20 minutes until it’s heated through.
- Freeze. You can freeze this chicken casserole for up to 3 months. Thaw the casserole in the fridge overnight before reheating.
More Ways to Use Leftover Chicken
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Combine all the ingredients. Add all the ingredients to a 4 to 5-quart slow cooker apart from 4 ounces of shredded cheese and 1 cup of chicken broth. Smooth over the top.
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Top with more broth and cheese. Add the remaining broth and shredded cheese over the ingredients.
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Cook. Cover with a lid and cook on LOW for 6 to 8 hours or on HIGH for 4 hours, or until the quinoa is fully cooked.
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Enjoy! Serve this chicken quinoa casserole with your choice of toppings.
Calories: 550kcal | Carbohydrates: 56g | Protein: 40g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 1789mg | Potassium: 1019mg | Fiber: 11g | Sugar: 7g | Vitamin A: 916IU | Vitamin C: 11mg | Calcium: 657mg | Iron: 5mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
