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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.