Slow Cooker Mexican Chicken with Quinoa & Sweet Corn

When I think of Peggy's cooking, the last thing I think about is a crock pot. She probably dies a little inside every time this blog has a slow cooker recipe on it. But lets get real, in today's busy fast paced life, sometimes you only get 20 minutes in your day to throw a meal together, and it most likely isn't near meal time. So a crock pot can be a life saver for busy moms. Just tell the foodie inside of you to look the other way. This recipe will certainly not go down in our blog history for most beautiful, but it is definitely delicious. And coming together in less than 5 minutes of prep? How can you say no to that? 

2 frozen chicken breasts
2 cups salsa
2 cups chicken broth 
8 ounces quinoa 
1 can black beans, rinsed and drained
2 ears corn, trimmed
1 cup cheese, shredded 
1 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 avacado, diced
2 tsp cilantro, minced
1 lime

Directions: Place your chicken breasts in the slow cooker, add your salsa, broth, quinoa, beans, corn, cheese, salt, and pepper. Cook on high for 4 hours. Pull apart your chicken into bite sized pieces. Mix in the juice of 1 lime. Top with avacado and cilantro. 

This dish is super simple, so fast, and extremely flavorful.