Description
This delicious and easy slow cooker chicken enchilada quinoa dish is packed with flavor and is perfect for a weeknight meal!
Ingredients
Scale
- 1 spray cooking spray
- 1 tablespoon olive oil
- 1 cup finely diced yellow onion
- 1–1/2 teaspoons minced garlic
- 1–1/2 teaspoons finely minced jalapeño (optional, if you like heat)
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1–1/2 teaspoons ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 (10-ounce) can diced tomatoes with green chilies (like Ro*Tel)
- 1 pound boneless, skinless chicken thighs (or breasts)
- 1/2 cup quinoa (white or tri-colored, thoroughly rinsed)
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 (10-ounce) can mild red enchilada sauce
- 1–1/2 cups frozen corn (or 1 can drained)
- 1 (32-ounce) carton chicken stock (or broth)
- 3 to 4 tablespoons finely chopped cilantro (optional finishing touch)
- 1 lime (optional finishing touch)
- Toppings as desired
Instructions
- Spray a 6-quart slow cooker with cooking spray. Trim the chicken of fat and cut each piece into 2-inch chunks. Rinse the quinoa in a fine-mesh sieve and set aside.
- If you have the option to sauté in your slow cooker base, use that; otherwise, use a pot. Add olive oil and heat to medium-high. Add onion and sauté until turning golden, about 5–7 minutes. Add garlic and jalapeño and sauté until fragrant, about 30 seconds. Add tomato paste and the seasonings: chili powder, cumin, and paprika. Season with salt and pepper (I add 1 teaspoon salt and 1/2 teaspoon pepper, but add to preference). Sauté for 1–2 minutes or until very fragrant. Pour the entire can (don’t drain) diced tomatoes and mix, scraping any browned bits from the bottom. Use a spatula to scrape every bit of this mixture into the base of the slow cooker.
- Add the remaining ingredients (except for the finishing touches and toppings) into the slow cooker. Stir well, submerge chicken below the liquid, and cook on high for 2-1/2 up to 3-1/2 hours or until chicken easily shreds. Remove chicken and transfer to a bowl. Shred the chicken with two forks and return to the slow cooker.
- Add cilantro and 2 tablespoons lime juice, if using. Taste and adjust seasonings, adding more salt/pepper if desired. Serve into bowls. Add desired toppings and enjoy immediately.
Notes
- Note 1: Add more chili powder to increase spice level as desired.
- Note 2: Chicken breasts can be substituted for chicken thighs.
- Note 3: Ro*Tel diced tomatoes provide extra flavor.
- Note 4: Mild enchilada sauce keeps the dish subtle, adjust based on preference.
- Note 5: Use broth for extra richness if desired.
- Note 6: Customize toppings with cheese, avocado, or sour cream.
- Note 7: Cooking time may vary based on slow cooker model.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 75mg