Home Recipes Slow Cooker Chicken Enchilada Quinoa: A Delicious & Healthy Meal For Busy Nights

Slow Cooker Chicken Enchilada Quinoa: A Delicious & Healthy Meal For Busy Nights

by Jennah

Love it? Share it!

Are you looking for a meal that will not only satisfy your family, but also nourish their bodies and fill them up? Look no further than Slow Cooker Chicken Enchilada Quinoa. This easy-to-make dinner is packed with flavor and nutrition, making it perfect for those busy nights when time is of the essence. Read on to find out how to make this delicious meal!

If you’re looking for a delicious and healthy meal that’s easy to make, look no further than this slow cooker chicken enchilada quinoa. This dish is packed with protein and fiber, and it’s ready in just 6 hours. Plus, it’s a great way to use up leftover chicken or turkey.

There are a lot of reasons to try this recipe! For one, it’s healthy and packed with nutrients. Quinoa is a superfood that is high in protein and fiber, and chicken is a lean protein source. This dish is also loaded with veggies, including tomatoes, onions, peppers, and corn.

Tips:

When it comes to slow cooker chicken enchilada quinoa, there are a few pro tips that will help you make the most delicious and healthy meal possible. First, be sure to use low-sodium chicken broth in order to keep the sodium content of the dish down. Second, if you want to add a bit of extra flavor to the dish, try using diced tomatoes with green chilies instead of plain diced tomatoes. Finally, if you find that the quinoa is getting too dry during cooking, simply add a bit more chicken broth until it reaches the desired consistency.

Conclusion & Recipe:

If you’re looking for a delicious and healthy meal that can be made in a slow cooker, look no further than this Slow Cooker Chicken Enchilada Quinoa. This dish is packed with flavor and is perfect for busy nights when you don’t have time to cook.

Slow Cooker Chicken Enchilada Quinoa

Slow Cooker Chicken Enchilada Quinoa is simple, healthy and so delicious. The perfect meal for those crazy, busy nights.
Prep Time 15 minutes
Cook Time 5 hours
Course Dinner, Main Course
Cuisine American, Mexican
Servings 6

Ingredients
  

  • 1 1/2 cups uncooked quinoa rinsed
  • 1 can 15.5-ounce beans
  • 1 cup frozen corn
  • 1 can 10 oz Ro-tel tomatoes
  • 2 cloves minced garlic
  • 1 1/4 cups chicken broth
  • 2 cans 10 oz red enchilada sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon cumin
  • 1 teaspoon ground coriander
  • 1 1/2 cups shredded Colby Jack Cheese
  • Salt & Pepper if necessary
  • Optional Garnishes
  • Chopped cilantro
  • Chop green onion
  • Sour cream
  • Salsa
  • Avocado

Instructions
 

  • Cook and crumble the ground chicken in a large skillet until it is no longer pink. Place in a slow cooker with greased cooking spray.
  • Mix in the uncooked quinoa and black beans, as well as tomatoes, garlic, chicken broth or enchilada. Season with salt, pepper, cumin, and coriander. Stir it well and cover with a lid. Cook on high heat for 3 to 6 hours or on low heat for 5 to 6 hours or until all liquid has been absorbed.
  • Turn off the heat and mix again. Add salt and pepper to taste. Mix in half of the cheese. Sprinkle the other half over the top. Let the cheese melt in the bowl. Add your favorite toppings. Enjoy!

Love it? Share it!