The Easiest Crockpot Mexican Quinoa- Trim Healthy Mama E
This crockpot Mexican Quinoa is so easy and delicious!
If you need a new crockpot recipe, it needs to be easy and delicious, give this on a try. This trim healthy mama e recipe is perfect for a night you need easy and hands off. You simply dump your ingredients in your crockpot. Let it cook all day, shred the chicken and serve. That’s it!! To make this creamy and stay an e fuel, I used a wedge of light laughing cow cheese.
If you family doesn’t need the Mexican quinoa to stay e, you have lots of options.
My hubby and I had it with the llcc wedge, but my kids added sour cream and cheddar cheese. You can add salsa or crushed chips as well (but the chips will take it out of e mode). I was so happy with how this turned out, I now have another e and crockpot meal to add to my collection. If you don’t have a crockpot, I am sure you could put everything in a casserole dish and bake in the oven. I would cover for at least half of the cooking time. You might need to tweak and check on the dish as it cooks just to make sure it doesn’t get too dry.
This recipe really is easy.
The hardest part of this recipe was making the enchilada sauce. But, even that was easy. I put the tomato sauce and seasonings into a small pot and allowed them to come to a boil. I did that while I was add all of the ingredients to the crockpot. You can buy premade but homemade takes no time and is so cheap. Here is a link to my enchilada soup recipe. I used the enchilada sauce recipe for this recipe.
https://jenniferoverstreet.com/low-carb-creamy-enchilada-soup/
Here is how I meal prep to make my life easier. Because of the meal prep, I had this finished in the time it took to make the sauce, about 5 minutes.
Mexican Crockpot Quinoa , THM E
Ingredients
- 1 1/2-2 Lb Chicken Breasts
- 1 C Uncooked Quinoa
- 15 oz Can Black Beans, rinsed
- 1 C Frozen Corn, you can use canned
- 1 T Minced garlic
- 1 1/2 C Frozen Seasoning Blend, or 1 Med Onion and 1/2 Med Bell Pepper
- 1 T Chili Powder
- 2 t Cumin
- 1 t Salt
- 1/2 t Pepper
- Enchilada Sauce
- 12 oz Rotel
- 3/4 C Water or Broth
Toppings: Light Laughing Cow Cheese, Chopped Cilantro, Chopped Jalapenos, Salsa, etc.
Instructions
- If making your enchilada sauce, get that started.
- Add everything to your crockpot, except chicken breasts and toppings. Stir.
- Add chicken breasts. They are in there; the other ingredients just covered them up. Allow to cook for 6 or so hours on low or 3 hours on high.
- When your chicken is cooked through, get ready to shred it. It should look like this.
- The chicken should shred easily. You can either shred in the crcokpot or take it out and shred on a cutting board or in your mixing bowl.
- If desired, top with a wedge of light laughing cow cheese. Stir until creamy.
- Top with desired toppings.
Previous Post
Next Post
What do you leave out of your enchilada soup recipe. To only make the enchilada sauce. ??
In the enchilada soup recipe, just use the ingredients from the olive oil through the black pepper. That is the enchilada sauce. If you have more questions, feel free to ask.
Is it enchilada sauce AND Rotel and chicken broth or just one or the other combo? Don’t want to make it too watery.
It’s all of them. If it says drained, make sure you drain. But the quinoa isn’t cooked and it will need some sort of liquid to cook. If it doesn’t have enough, it won’t cook.
Wanted to double check–is it the enchilada sauce recipe or the can of Rotel and chicken broth or is it both? Don’t want it to end up to watery.
Sorry, I don’t check comments everyday. Drain what the recipe says to drain. If it doesn’t say drain, don’t. You need liquid to cook the quinoa. I hope your family likes this d much as mine did.
If you have more questions, please ask.
Do you rinse your quinoa? Or do you use prerinsed quinoa?
I use pre-rinsed
Excited to try this!!!