Description
This Slow Cooker Chicken Enchilada Quinoa is a flavorful, hearty one-pot meal that combines ground chicken, quinoa, black beans, corn, and enchilada sauce. Cooked low and slow in the crockpot, it absorbs all the spices and sauces for a comforting Tex-Mex inspired dish, topped with melted Colby Jack cheese and optional fresh garnishes.
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 slices
Instructions
- Cook the chicken: In a large skillet over medium heat, cook and crumble the ground chicken until it is no longer pink. This ensures the chicken is fully cooked before adding to the slow cooker. Once cooked, transfer the chicken to a greased slow cooker.
- Add remaining ingredients to slow cooker: Add the rinsed quinoa, black beans, frozen corn, Ro-tel tomatoes, minced garlic, chicken broth, red enchilada sauce, salt, pepper, cumin, and ground coriander to the slow cooker with the chicken. Stir well to combine all ingredients evenly.
- Slow cook the mixture: Place the lid on the slow cooker and cook on high heat for 3 hours or on low heat for 5 to 6 hours. Cook until the quinoa has absorbed all the liquid and is tender.
- Stir and add cheese: Remove the lid and stir the mixture thoroughly. Taste and adjust seasoning with additional salt and pepper if needed. Stir in half of the shredded Colby Jack cheese directly into the mix.
- Melt the cheese top layer: Sprinkle the remaining cheese evenly over the top, then replace the lid and let the cheese melt from the residual heat (about 5-10 minutes).
- Serve and garnish: Serve hot, garnished with optional chopped cilantro, green onions, sour cream, salsa, and avocado slices as desired. Enjoy your comforting slow cooker chicken enchilada quinoa!
Notes
- Make sure to rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Using canned black beans and Ro-tel tomatoes adds convenience and flavor without extra prep.
- If you prefer a spicier dish, add a pinch of cayenne pepper or use spicy enchilada sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- This recipe is easily doubled for larger groups and freezes well for future meals.
