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Slow Cooker Quinoa Enchilada Casserole
4.9 from 84 votes

Slow Cooker Quinoa Enchilada Casserole

The Slow Cooker Quinoa Enchilada Casserole blends chicken, quinoa, enchilada sauce, vegetables, and spices cooked slowly until tender and flavorful. The quinoa absorbs the sauce, while the shredded chicken adds protein and texture. Topped with melted cheddar and mozzarella cheeses, this casserole offers a creamy and hearty dish that's convenient to prepare and serves as a filling meal option.

Prep Time
10 mins
Cook Time
6 hrs 20 mins
Total Time
6 hrs 30 mins
Servings: 6 servings
Course: Main Course

Ingredients

  • 2 chicken breast boneless skinless
  • 1 ¼ cups chicken broth
  • 1 cup quinoa rinsed, uncooked
  • 1 enchilada sauce 10-ounce can
  • 1 green chilies chopped, canned
  • ½ cup corn kernels frozen, canned or roasted
  • ½ cup black beans drained and rinsed, canned
  • 2 tablespoons cilantro fresh, chopped leaves
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • ¾ cup cheddar cheese shredded
  • ¾ cup mozzarella cheese shredded
  • 1 avocado halved, seeded, peeled and diced
  • 1 Roma tomato diced

Instructions

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  1. Place chicken into a 6-qt slow cooker.
  2. 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.
  3. Remove chicken from the slow cooker and shred, using two forks.
  4. Stir chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
  5. Serve immediately, garnished with avocado and tomato, if desired.