Crockpot Chicken Enchilada Quinoa – A Cozy, Hands-Off Weeknight Favorite
This Crockpot Chicken Enchilada Quinoa is the kind of set-it-and-forget-it meal that makes busy days easier. It’s hearty, warm, and loaded with familiar enchilada flavors, all simmered with quinoa for a wholesome twist. You get tender chicken, melty cheese, and a saucy, satisfying base that cooks while you get on with your day.
It’s simple to prep, great for leftovers, and easy to customize to your taste. If you love enchiladas but want something lighter and easier, this recipe hits the spot.
Why This Recipe Works
- Hands-off cooking: The slow cooker does all the work, giving you tender chicken and perfectly cooked quinoa without babysitting a pot.
- Balanced and hearty: Protein-rich chicken and quinoa meet fiber-packed beans and vegetables for a filling meal that fuels you well.
- Bold, familiar flavor: Enchilada sauce, spices, and cheese bring that classic Tex-Mex comfort without the heavy prep or rolling tortillas.
- Flexible ingredients: Swap beans, add veggies, or change the heat level—this recipe adapts easily to what you have on hand.
- Great for meal prep: It reheats beautifully and tastes even better the next day as flavors meld.
What You’ll Need
- 1 to 1.5 pounds boneless, skinless chicken breasts (or thighs)
- 1 cup uncooked quinoa, rinsed
- 2 cups red enchilada sauce (mild, medium, or hot)
- 1 cup low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn (or canned, drained)
- 1 small yellow onion, diced
- 1 bell pepper, diced (any color)
- 2 to 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional but recommended)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 to 1.5 cups shredded cheese (cheddar, Monterey Jack, or pepper jack)
- Fresh toppings: cilantro, lime wedges, diced avocado, sliced green onions, sour cream or Greek yogurt
Step-by-Step Instructions
- Prep the quinoa: Rinse the quinoa under cold water for 30 seconds to remove bitterness. Shake off excess water.
- Layer the base: In your slow cooker, add the rinsed quinoa, enchilada sauce, chicken broth, diced tomatoes with their juices, black beans, corn, onion, bell pepper, and garlic.
- Season it up: Stir in cumin, chili powder, smoked paprika, salt, and black pepper until everything is evenly combined.
- Add the chicken: Nestle the chicken breasts into the mixture, making sure they’re submerged in liquid for even cooking.
- Cook low and slow: Cover and cook on Low for 4 to 5 hours or on High for 2.5 to 3.5 hours, until the chicken is cooked through and the quinoa is tender.
- Shred the chicken: Remove the chicken to a plate and shred with two forks.
Return the chicken to the slow cooker and stir to combine.
- Add cheese: Sprinkle shredded cheese over the top, cover, and let it melt for 5 to 10 minutes. If the mixture looks too thick, stir in a splash of broth.
- Taste and adjust: Season with additional salt, pepper, or a squeeze of lime to brighten the flavors.
- Serve: Spoon into bowls and finish with your favorite toppings like cilantro, avocado, green onions, or a dollop of sour cream.
Storage Instructions
- Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
- Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop over medium heat with a splash of broth or water, or microwave in 60-second bursts, stirring between intervals.
- Make-ahead tip: Combine all ingredients except cheese and toppings in a bag and freeze raw.
Thaw, then cook as directed.
Benefits of This Recipe
- Nutritious and filling: Packed with protein, fiber, and complex carbs to keep you satisfied.
- Budget-friendly: Uses pantry staples and stretches to feed a crowd or cover multiple meals.
- Kid-friendly flavors: Mild enough for picky eaters, with the option to add heat at the table.
- No fuss clean-up: Everything cooks in one pot, so dishes stay manageable.
- Versatile serving options: Serve as a bowl, tuck into tortillas, or spoon over greens or rice.
Pitfalls to Watch Out For
- Dry quinoa or uneven texture: If the mixture seems dry, add a bit more broth. Quinoa should be tender with a slight pop, not crunchy.
- Overcooking: Chicken can dry out if left too long, especially on High. Check for doneness around the earliest time listed.
- Too salty: Enchilada sauce and broth can vary.
Choose low-sodium options and salt at the end to taste.
- Clumpy cheese: Add cheese at the end and let it melt gently; stirring too much can make it stringy.
- Burn risk in some slow cookers: If your slow cooker runs hot, stir once halfway through or add an extra 1/4 cup broth.
Recipe Variations
- Swap the protein: Use boneless chicken thighs for extra tenderness, or try ground turkey (browned first) or cooked rotisserie chicken (stir in during the last 30 minutes).
- Vegetarian version: Skip the chicken and add a second can of beans (pinto or kidney) and extra veggies like zucchini or sweet potato.
- Green enchilada twist: Use green enchilada sauce and add a small can of diced green chiles for a tangier profile.
- Creamy style: Stir in 2 to 3 ounces of cream cheese or a splash of heavy cream at the end for a richer finish.
- Spice it up: Add chipotle in adobo, hot sauce, or use pepper jack cheese for heat.
- Low-carb tweak: Halve the quinoa and add extra bell peppers or cauliflower rice in the last hour of cooking.
FAQ
Do I need to rinse the quinoa?
Yes. Rinsing removes saponins, which can taste bitter. A quick 30-second rinse under cold water makes a noticeable difference.
Can I cook it on the stovetop instead?
You can.
Sauté the onion, pepper, and garlic in a large pot, add the remaining ingredients (except cheese), bring to a simmer, cover, and cook over low heat for about 20 to 25 minutes until the quinoa is tender. Stir occasionally and add broth if needed.
What if I only have green enchilada sauce?
It works well and gives a brighter, tangier flavor. Consider adding a pinch of cumin and a squeeze of lime to balance it.
How do I prevent the quinoa from getting mushy?
Measure liquids carefully, avoid overcooking, and keep the lid on to maintain even heat.
If your slow cooker runs hot, check early and stir once halfway through.
Can I use brown rice instead of quinoa?
Brown rice takes longer and may need more liquid, which can overcook the chicken. If you want to use brown rice, cook it separately and stir it in at the end.
What cheese melts best for this?
Monterey Jack, cheddar, or pepper jack all melt beautifully. Shred it yourself for the smoothest melt.
Is this freezer-friendly?
Yes.
Freeze cooked portions for up to 3 months. Thaw overnight and reheat with a splash of broth to revive the texture.
How can I make it dairy-free?
Skip the cheese or use a dairy-free shredded cheese alternative. A dollop of dairy-free yogurt adds creaminess when serving.
Can I double the recipe?
Yes, if your slow cooker is large enough.
Don’t fill beyond two-thirds full, and extend the cook time slightly, checking for doneness.
What should I serve with it?
It’s great on its own or with warm tortillas, a simple green salad, chips and salsa, or a side of sautéed veggies.
Final Thoughts
Crockpot Chicken Enchilada Quinoa is a reliable, fuss-free dinner with bold flavor and a nourishing base. It’s easy enough for weeknights and flexible enough to suit whatever you have in the pantry. With minimal prep and big payoff, it’s a recipe you’ll come back to again and again.
Keep the toppings simple, grab a spoon, and enjoy a cozy bowl whenever you need a low-effort win.
Print
Crockpot Chicken Enchilada Quinoa
- Total Time: 315 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A hearty and easy slow cooker meal combining chicken, quinoa, and enchilada flavors in a wholesome dish.
Ingredients
- 1 to 1.5 pounds boneless, skinless chicken breasts (or thighs)
- 1 cup uncooked quinoa, rinsed
- 2 cups red enchilada sauce (mild, medium, or hot)
- 1 cup low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn (or canned, drained)
- 1 small yellow onion, diced
- 1 bell pepper, diced (any color)
- 2 to 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1 to 1.5 cups shredded cheese (cheddar, Monterey Jack, or pepper jack)
- Fresh toppings: cilantro, lime wedges, diced avocado, sliced green onions, sour cream or Greek yogurt
Instructions
- Rinse the quinoa under cold water for 30 seconds. Shake off excess water.
- In your slow cooker, add the rinsed quinoa, enchilada sauce, chicken broth, diced tomatoes with their juices, black beans, corn, onion, bell pepper, and garlic.
- Stir in cumin, chili powder, smoked paprika, salt, and black pepper until everything is combined.
- Nestle the chicken breasts into the mixture, ensuring they’re submerged in liquid.
- Cover and cook on Low for 4 to 5 hours or on High for 2.5 to 3.5 hours until the chicken is cooked through.
- Remove the chicken to a plate and shred with two forks, then return it to the slow cooker.
- Sprinkle shredded cheese over the top, cover, and let it melt for 5 to 10 minutes. If too thick, stir in a splash of broth.
- Season to taste with additional salt, pepper, or lime juice.
- Spoon into bowls and add toppings like cilantro, avocado, or sour cream.
Notes
This recipe is versatile; feel free to swap beans, add veggies, or change the heat level to your liking. Perfect for meal prep and leftovers.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 75mg
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