Slow Cooker Chicken Enchilada Quinoa
User Reviews
5
9 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
5 hrs
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Total Time
5 hrs 15 mins
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Servings
6
-
Course
Main Course, Dinner
Slow Cooker Chicken Enchilada Quinoa
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 pound ground chicken
- 1 1/2 cups quinoa rinsed, uncooked
- 1 can 15.5-ounce black beans, drained and rinsed
- 1 cup corn frozen
- 1 can 10 oz Ro-tel tomatoes
- 2 cloves garlic minced
- 1 1/4 cups chicken broth
- 2 cans 10 oz red enchilada sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon cumin
- 1 teaspoon ground coriander
- 1 1/2 cups Colby jack cheese shredded
- salt if needed, to taste
- black pepper if needed, to taste
- Garnishes: optional
- cilantro chopped
- green onion chopped
- sour cream
- salsa
- avocado
Instructions
- In a large skillet, cook and crumble ground chicken until no longer pink. Place in a greased slow cooker.
- Add the uncooked quinoa, black beans, frozen corn, tomatoes, garlic, chicken broth, enchilada sauce, salt, pepper, cumin, coriander. Give it a good stir and then place the lid on and cook on high heat for 3 hours or low heat 5 to 6 hours, or until the liquid is all absorbed into the mixture.
- Remove the lid and stir everything again. Taste and add salt and pepper if needed. Stir in the half the cheese and sprinkle the other half on top. Replace the lid and let the cheese melt. Top with desired toppings. Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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