Go Back

Slow Cooker Enchilada Quinoa Recipe

This slow cooker recipe simplifies making a hearty, flavorful Enchilada Quinoa. Combining chicken, quinoa, beans, corn, and bell peppers with a zesty enchilada sauce and spices, it's a convenient one-pot meal. Ideal for busy weeknights, offering a nutritious and satisfying Mexican-inspired dish.
Print Recipe Pin Recipe
Course lunch/dinner
Cuisine Mexican
Servings 6 people
Calories 2670.1 kcal

Equipment

  • 1 Slow Cooker
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring Cups and Spoons
  • 1 Can Opener

Ingredients
  

Main

  • 1 cup uncooked quinoa
  • 1/2 yellow onion diced
  • 1 green bell pepper diced
  • 1/2 jalapeño minced seeds and ribs removed for a more mild flavor
  • 2 cloves garlic pressed or minced
  • 1 15 oz can diced tomatoes
  • 1 15 oz can black beans drained and rinsed
  • 1 15 oz can corn drained
  • 1/2 cup chicken broth
  • 1 28 oz can enchilada sauce
  • 1/2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-2 8 oz boneless skinless raw chicken breasts
  • 1 cup shredded cheddar cheese optional

Instructions
 

  • Dice the yellow onion, green bell pepper, and mince the jalapeño (removing seeds and ribs for less heat). Press or mince the garlic.
  • Thoroughly rinse the uncooked quinoa under cold water until the water runs clear; drain well.
  • Drain and rinse the black beans, and drain the corn.
  • Combine the rinsed quinoa, diced onion, bell pepper, minced jalapeño, pressed garlic, canned diced tomatoes (undrained), black beans, corn, chicken broth, enchilada sauce, chili powder, cumin, salt, and black pepper in a slow cooker.
  • Add the boneless, skinless raw chicken breasts on top of the mixture in the slow cooker.
  • Stir all ingredients gently to combine, ensuring the chicken breasts are somewhat submerged in the liquid.
  • Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and easily shredded, and the quinoa is tender.
  • Once cooked, carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken, then return the shredded chicken to the slow cooker.
  • Stir the shredded chicken back into the quinoa mixture. If using, stir in the shredded cheddar cheese until melted and well combined.
  • Taste and adjust seasonings if necessary. Serve hot, garnished as desired.

Notes

1. Always rinse quinoa thoroughly to remove saponins and prevent a bitter taste. For a deeper, nuttier flavor, lightly toast it in a dry skillet before adding.2. Adjust the jalapeño and chili powder to your preferred spice level. A pinch of smoked paprika can add complexity.3. The chicken should be easily shredded after cooking; stir it back in for even distribution.4. Monitor liquid levels in your slow cooker; if the quinoa seems too wet, cook with the lid ajar for the last 30 minutes.5. Enhance presentation and flavor with fresh cilantro, a squeeze of lime, or a dollop of Greek yogurt/sour cream upon serving.