Crockpot Creamy Chicken & Green Bean Casserole

I have made quite a few dishes with quinoa over the last year or so. It's quickly become a family favorite. We've even subbed it out when rice or pasta is called for because we love it so much. I jumped the gun when I found a crockpot quinoa recipe. I adapted it slightly because we had poor broccoli supply at the store at the time I wanted to make it and I wanted to make it extra cheesy with not only pepperjack but some smokey gouda cheese too! And I totally cheat and use the real bacon bits instead of frying up bacon because let's be honest - it's super messy!

(Print)
What you need:

• 1 lb. chicken breasts
• 2 Tbsp. nonfat dry milk
• 2 Tbsp. cornstarch
• 1 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. onion powder
• 1 1/2 tsp. chicken bouillon
• 1/8 tsp. ground black pepper
• 1/2 tsp. basil
• 1/2 tsp. parsley
• 1 tsp. minced onion
• 1 cup quinoa
• 2 3/4 cups water
• 1/4 cup bacon bits, plus some for serving
• 1/2 lb. green beans (I did a little more)
• 1/2 cup Greek yogurt
• 1 Tbsp. flour
• 1/2 cup pepperjack cheese
• 1/2 cup gouda cheese

Directions:

1. In a bowl or large ziploc bag, mix together dry milk, cornstarch, and all the dry seasonings.
2. Slice chicken into bite size pieces and then add to bowl or bag. Toss or shake to coat chicken.
3. Pour the entire bowl or bag including chicken into your crockpot.
4. Add quinoa into the crockpot and pour water over the top. Add 1/4 cup bacon.
5. Cover and cook on LOW for 4 hours or on HIGH for 2 1/2 to 3 hours.
6. Add green beans in the last half hour of cooking.
7. Remove lid from crockpot and set aside. Stir together yogurt and flour and add to crockpot. Stir until combined.
8. Top with grated cheese and additional bacon bits. Cover until cheese melts and serve.

Recipe from 365 Days of Slow Cooking

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