Slow Cooker Chicken Enchilada Quinoa

Ingredients

• 1 cup quinoa, rinsed
• 1 lb (450g) boneless, skinless chicken breasts
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (10 oz) enchilada sauce
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 bell pepper, diced
• 1 small onion, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional)
• Fresh cilantro, chopped (for garnish)
• Avocado slices, sour cream, or lime wedges (optional for serving)

Instructions

1. Prepare the slow cooker: Lightly grease the inside of your slow cooker to prevent sticking.
2. Combine ingredients: Add the quinoa, black beans, corn, enchilada sauce, diced tomatoes, chicken broth, bell pepper, and onion into the slow cooker. Stir well to combine.
3. Add chicken and seasonings: Place the chicken breasts on top of the mixture. Sprinkle with cumin, chili powder, salt, and pepper. Gently press the chicken down so it’s submerged in the mixture.
4. Cook: Cover and cook on high for 3-4 hours or on low for 6-7 hours, until the chicken is cooked through and easily shredded.
5. Shred the chicken: Once cooked, remove the chicken breasts, shred them with two forks, and return them to the slow cooker. Stir to mix everything evenly.
6. Add cheese (optional): Sprinkle shredded cheddar cheese over the top, cover, and let it melt for an additional 10-15 minutes.
7. Serve: Ladle the enchilada quinoa into bowls, and garnish with fresh cilantro, avocado slices, sour cream, or lime wedges as desired.

Tips

For added spice, include diced jalapeños or add extra chili powder. This dish is also great for meal prep—store leftovers in an airtight container in the fridge for up to 4 days or freeze for later enjoyment.

This Slow Cooker Chicken Enchilada Quinoa is the perfect recipe for busy nights, combining classic enchilada flavors with the wholesome goodness of quinoa. Enjoy the ease of a slow-cooked, nutritious meal!