Description
A hearty and easy slow cooker meal combining chicken, quinoa, and enchilada flavors in a wholesome dish.
Ingredients
Scale
- 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