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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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Oven Baked Chicken Thighs

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Oven Baked Chicken Thighs


This Oven Baked Chicken Thighs recipe is a force to be reckoned with! Simple and deliciously baked chicken with a mustard, honey glaze - this dish is definitely going to be a top-contender in your weekly recipe planning!

Prep Time5 mins

Cook Time35 mins

Total Time40 mins

Servings: 6

Equipment

Glass Mixing Bowl Set (3 piece)

9x13-inch Casserole Dish

Instant Read Meat Thermometer

Ingredients

2 pounds chicken thighs bone-in skin-on

1 teaspoon salt or to taste

1 teaspoon black pepper or to taste

Sauce

2 tablespoons olive oil

1 tablespoons whole grain dijon mustard

1 tablespoons mustard

2 tablespoons honey

6 cloves garlic minced

¼ teaspoon red pepper flakes

Instructions

Preheat the oven to 425 F degrees.

Place the chicken thighs in a bowl and season them generously with salt and pepper.

Whisk all the sauce ingredients together in a small bowl.

Pour the sauce over the thighs and toss them well.

Transfer the chicken thighs to a 9x13 inch baking dish including any remaining sauce. No need to grease the dish.

Transfer the baking dish to the oven and bake for about 35 minutes or until the chicken thighs have an internal temperature of 165 F degrees and skin is crispy.

Transfer the chicken to a serving plate, cover with aluminum foil and let it rest for 10 minutes before serving.

Notes

Boneless skinless chicken thighs can also be used, but they will bake fast, they should only require 20 to 25 minutes in the oven.

The honey mustard glaze is completely optional. For a simpler chicken thigh recipe, simply season the thighs with salt and pepper, drizzle a couple tbsp of olive oil in the baking dish and bake as instructed.

When stored or wrapped well, this oven baked chicken is going to last in the fridge for up to 3 days. I recommend freezing it to extend its shelf life. When stored in a sealed airtight container, the chicken will last in the freezer for 4 - 6 months.

Oven Baked Chicken Thighs


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