Slow Cooker Chicken Enchilada Quinoa

Slow Cooker Chicken Enchilada Quinoa
Slow Cooker Chicken Enchilada Quinoa is simple, healthy and so delicious. The perfect meal for those crazy, busy nights. Just let your slow cooker do all the work. Your family is going to love this!

  • 1 pound ground chicken
  • 1½ cups uncooked quinoa, rinsed
  • 1 can (15.5-ounce) black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 can (10 oz) Ro-tel tomatoes
  • 2 cloves garlic, minced
  • 1¼ cups chicken broth
  • 2 cans (10 oz) red enchilada sauce
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon cumin
  • 1 teaspoon ground coriander
  • 1½ cups shredded Colby Jack cheese
  • Salt & Pepper to taste, if needed
  • Garnishes: (optional)
  • Chopped cilantro
  • Chopped green onion
  • Sour Cream
  • Salsa
  • Avocado


  1. In a large skillet, cook and crumble ground chicken until no longer pink. Place in a greased slow cooker.
  2. 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.
  3. 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!
This article and recipe adapted from site.

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