I am turning to my slow cooker more and more lately. I used to make big Sunday dinners (sometimes I still do), but lately there is just something so relaxing on Sunday knowing that my dinner is cooking away in the slow cooker and I hardly need to do anything at all.
I have made this slow cooker chicken enchilada quinoa many many times and it's delicious. The quinoa gets really soft during cooking and when mixed with the crisp corn, soft beans and tender chicken, it's a fantastic combination.
This easy, protein-packed meal, is perfect for a week night or Sunday dinner. It also tastes amazing leftover.
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Slow Cooker Chicken Enchilada Quinoa
adapted from: Le Creme de La Crumb
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can corn, drained
2 (10 oz.) cans of red enchilada sauce, divided
1 (10 oz.) can Rotel (diced tomatoes with green chiles), undrained
1 c. un-cooked quinoa
1/2 c. water
1 1/2 tsp. cumin
1 1/2 tsp. garlic powder
salt and pepper
2 boneless skinless chicken breasts
4 oz. cream cheese (I use light)
juice of 1/2 a lime
optional: chopped cilantro, sour cream, diced green onions, diced avocado, shredded cheese, diced tomatoes
Add black beans, corn, 1 can of enchilada sauce, Rotel, quinoa, water, cumin, garlic powder and a little salt and pepper to a slow cooker and stir together. Place two large chicken breasts on the top. Pour remaining 1 can of enchilada sauce on the top. Cover and cook on low for 4-5 hours or until chicken is cooked through. When chicken is done, shred.
Add cream cheese and lime juice and allow to cook for about 10 more minutes. Stir together until cream cheese is melted and completely dissolved into the mixture (I use a silicon whisk to mix it). Serve with desired toppings. Makes 5-6 servings.