Description
This Slow Cooker Chicken Enchilada Quinoa is a hearty, flavorful one-pot meal combining ground chicken, quinoa, black beans, and a blend of Mexican-inspired spices slow-cooked to perfection. It’s topped with melted Colby Jack cheese and optional fresh garnishes for a wholesome, comforting dinner that’s easy to prepare.
Ingredients
Scale
Main Ingredients
- 1 pound ground chicken
- 1 1/2 cups uncooked quinoa (rinsed)
- 1 can (15.5-ounce) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (10 oz) Ro-tel tomatoes
- 2 cloves garlic, minced
- 1 1/4 cups chicken broth
- 2 cans (10 oz each) 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
Optional Garnishes
- Chopped cilantro
- Chopped green onion
- Sour cream
- Salsa
- Avocado
Instructions
- Cook the chicken: In a large skillet over medium heat, cook and crumble the ground chicken until it is no longer pink, about 6-8 minutes. Drain excess fat if necessary. Transfer the cooked chicken to the slow cooker that has been lightly greased.
- Add remaining ingredients to slow cooker: To the slow cooker with chicken, add rinsed uncooked quinoa, drained black beans, frozen corn, Ro-tel tomatoes, minced garlic, chicken broth, red enchilada sauce, salt, pepper, cumin, and ground coriander. Stir well to combine all ingredients thoroughly.
- Cook on slow cooker: Cover the slow cooker with the lid and cook on high heat for 3 hours, or on low heat for 5 to 6 hours, until the quinoa has absorbed all the liquid and is tender.
- Finish with cheese: Remove the lid and stir the mixture. Taste and adjust salt and pepper if needed. Stir in half of the shredded Colby Jack cheese into the enchilada quinoa mixture.
- Melt the remaining cheese: Sprinkle the remaining cheese evenly over the top. Replace the lid and let the cheese melt for about 5-10 minutes on warm or low heat.
- Serve and garnish: Serve hot, garnished with your choice of chopped cilantro, green onion, sour cream, salsa, and avocado slices for added flavor and freshness. Enjoy your comforting slow cooker meal!
Notes
- You can substitute ground turkey or beef for ground chicken if preferred.
- Rinsing quinoa before cooking helps remove its natural bitterness.
- If you prefer a spicier dish, add chopped jalapeños or extra Ro-tel tomatoes with green chilies.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated easily.
- For a dairy-free option, omit the cheese or use a dairy-free cheese alternative.
