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!
Servings: 6 people
Calories: 452kcal
Ingredients
- 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.
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Nutrition
Calories: 452kcal | Carbohydrates: 64g | Protein: 28g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 44mg | Sodium: 1727mg | Potassium: 883mg | Fiber: 13g | Sugar: 14g | Vitamin A: 1480IU | Vitamin C: 30.5mg | Calcium: 206mg | Iron: 5.4mg
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