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Slow Cooker Chicken Enchilada Quinoa

Slow Cooker Chicken Enchilada Quinoa is simple, healthy and so delicious. The perfect meal for those crazy, busy nights.
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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!