Slow Cooker Enchilada Quinoa Recipe

Slow Cooker Enchilada Quinoa is like a healthier, deconstructed enchilada! Loaded with quinoa, veggies, and chicken, this throw and go recipe is GREAT for an easy, healthy, weeknight dinner!

Thanks to Bob’s Red Mill for sponsoring today’s post! We ♡ them so much.

Hi. My name is Jennifer. And I LOVE Mexican food.

But, if you’ve been reading this blog for any amount of time, you already knew that. 😉

We were just in Chicago a week ago and the Air BnB we were staying at was literally right around the corner from a Mexican restaurant and honestly nothing makes me happier.

This Mexican restaurant had chips, salsa, margs, AND Teddy could come.

Like.

How perfect is that?

BUT.

We’re not in Chicago anymore, so while it may be goodbye to THAT particular Mexican restaurant, lucky for me, I can have Mexican any time any where thanks to this Slow Cooker Enchilada Quinoa Recipe.

🙌 🙌 🙌 🙌 🙌 🙌 🙌 🙌 🙌

Also lucky for me, it’s super easy, super healthy, and oh yeah, super, SUPER delish.

In case you missed it, this year, we’ve been working with one of our all time FAVE companies: Bob’s Red Mill.

You guys.

Their products are ALL top notch, high quality awesome-ness.

So far, we’ve used their:

1. Almond Flour for Healthy Chocolate Chip Cookies
2. Farro for Mediterranean Farro Salad <– summer obsession right here
3. Chocolate Protein Powder for No Bake Protein Brownie Bites

And today, we’re using Bob’s Red Mill Organic Quinoa as the base for this Slow Cooker Enchilada Quinoa Recipe – which btw – is the PERFECT quick & easy recipe for all of you with kids who are back in school!

Here’s what you’re gonna do:

Step One: Chop some stuff.

Onion, green bell pepper, jalapeno, garlic.

Step Two: Throw some stuff.

Into your crockpot, throw in the veggies from above + quinoa, diced tomatoes, black beans, corn, chicken broth, enchilada sauce and spices: chili powder, cumin, salt, and black pepper.

Step Three: Stir some stuff.

Stir all of the above together. 👆

Step Four: Throw and stir some (more) stuff.

Add in chicken breasts and cheese – optional, but is cheese really ever optional 😉 – and give it another quick stir.

Step Five: Cook some stuff.

Cover and cook the Slow Cooker Enchilada Quinoa on HIGH for 4 hours or LOW for 8 hours.

That’s it!

Five EASY steps to a healthy, weeknight, flavorful dinner!

I love using Bob’s Red Mill Organic Quinoa for added protein and I just LOVE the texture of quinoa mixed with the tender chicken, veggies, and enchilada sauce.

A super flavorful, gluten free, healthy, quick and easy dinner.

What’s better than that?!

– Jennifer

Do you want more slow cooker recipes? Mexican recipes? Show Me the Yummy!

Slow Cooker Enchilada Quinoa Recipe

4.75 from 4 votes

Slow Cooker Enchilada Quinoa is like a healthier, deconstructed enchilada! Loaded with quinoa, veggies, and chicken, this throw and go recipe is GREAT for an easy, healthy, weeknight dinner!

Prep Time: 15 minutes minutes

Cook Time: 4 hours hours

Yield: 6 people

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Equipment for this recipe

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Ingredients

1x2x3x

US Customary - Metric

• ▢ 1 cup uncooked quinoa
• ▢ ½ yellow onion diced
• ▢ 1 green bell pepper diced
• ▢ ½ jalapeño minced (seeds and ribs removed for a more mild flavor)
• ▢ 2 cloves garlic pressed or minced
• ▢ 1 (15 oz) can diced tomatoes
• ▢ 1 (15 oz) can black beans drained and rinsed
• ▢ 1 (15 oz) can corn drained
• ▢ ½ cup chicken broth
• ▢ 1 (28 oz) can enchilada sauce
• ▢ ½ tablespoon chili powder
• ▢ 1 teaspoon cumin
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon black pepper
• ▢ 1-2 (8 oz) boneless skinless raw chicken breasts
• ▢ 1 cup shredded cheddar cheese optional

Instructions

• Grease crockpot with cooking spray.
• Place all ingredients into crockpot.
• Stir to combine.
• Cover and cook on HIGH 4 hours or LOW 8 hours.
• Remove chicken, shred or cube, and stir back into enchilada quinoa.
• Taste and re-season, if necessary.
• Serve with all your favorite enchilada toppings: greek yogurt, pico de gallo, lettuce, salsa, etc.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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STORING

Room Temp:N/A

Refrigerator:3-4 Days

Freezer:2-3 Months

Reheat:Let thaw overnight in fridge then microwave to reheat

*Storage times may vary based on temperature and conditions

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Nutrition Information

Nutrition Facts

Slow Cooker Enchilada Quinoa Recipe

Amount Per Serving

Calories 452 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 5g31%

Cholesterol 44mg15%

Sodium 1727mg75%

Potassium 883mg25%

Carbohydrates 64g21%

Fiber 13g54%

Sugar 14g16%

Protein 28g56%

Vitamin A 1480IU30%

Vitamin C 30.5mg37%

Calcium 206mg21%

Iron 5.4mg30%

* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: chicken breast, crockpot, healthy

Enjoy this recipe?

Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy

Course: Main Dish

Cuisine: American, Mexican

Author: Jennifer Debth

Thanks again to Bob’s Red Mill for sponsoring today’s post!