Slow Cooker Chicken Enchilada Quinoa

This Slow Cooker Chicken Enchilada Quinoa is the set it and forget it answer to busy weekday dinners. With lean ground chicken, protein-rich quinoa, and a kick from enchilada sauce and spices, this recipe comes out bold and nourishing every time. The slow cooker works all the magic for you and the payoff is a cheesy, comforting, and healthy dish that makes everyone happy at the table.

I first made this on a night I had zero energy for complicated cooking and it was a total lifesaver. Ever since then it has become a regular in our rotation and my kids even fight over the leftovers.

Ingredients

• Ground chicken: Provides lean protein and a hearty texture If you want the best flavor use fresh chicken and avoid overcooking when browning

• Uncooked quinoa: Rinsed to remove bitterness This ancient grain cooks right in the slow cooker and soaks up all the flavors

• Black beans: Drained and rinsed Adds fiber creaminess and extra protein Opt for low sodium canned beans if possible

• Frozen corn: Adds sweetness and bite Go for organic corn when you can for the best taste

• Ro-tel tomatoes: Brings a mild spicy kick and savory depth Use your favorite level of heat

• Fresh garlic: Minced for aromatic punch Fresh cloves always make a difference over jarred

• Chicken broth: Gives moisture and layers of flavor A good quality low sodium broth lets the other flavors shine

• Red enchilada sauce: Packs in the unmistakable enchilada flavor Try to find one with all natural ingredients

• Cumin and ground coriander: Warmth and earthy flavor Use freshly ground spices for the biggest impact

• Salt and pepper: Seasoning that ties everything together Taste and adjust at the end

• Shredded Colby Jack cheese: Melty gooey topping for decadence Shred your own if you can for the best melt

• Optional garnishes: Chopped cilantro green onion sour cream salsa avocado Brings freshness tang and creaminess to each bite

Step-by-Step Instructions

Brown the Chicken:

Cook ground chicken in a large skillet over medium heat Be sure to break it apart as it cooks so you get small crumbly pieces This step adds depth and makes sure the chicken is fully cooked before going into the slow cooker

Layer the Slow Cooker:

Lightly grease the insert of your slow cooker Add browned chicken followed by rinsed quinoa black beans corn tomatoes and garlic Next pour in chicken broth and enchilada sauce Sprinkle in the salt pepper cumin and coriander Give everything a good stir to combine

Cook Low and Slow:

Set the slow cooker to high for about three hours or low for five to six hours The mixture should cook until the liquid is absorbed and the quinoa is tender Avoid peeking before the time is up as that can let the steam escape and slow down the cooking

Add the Cheese:

Take off the lid Stir everything to make sure it is evenly mixed Taste and add more salt and pepper if you like Stir in half of the shredded cheese until it melts Then sprinkle the remaining cheese over the top Put the lid back on and let the cheese melt into a gooey topping

Finish and Serve:

Spoon the hot casserole into bowls Garnish with chopped cilantro green onion sour cream salsa or avocado Serve immediately for the ultimate cozy meal

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Cheese is always my kids’ favorite part of this dish They try to sneak extra on top before I serve and I have so many dinner table memories of big cheesy grins over their bowls

Storing Leftovers

Let the enchilada quinoa cool completely before transferring to airtight containers Refrigerate up to four days or freeze for up to two months Leftovers reheat beautifully in the microwave or on the stovetop A splash of broth helps restore the creamy texture if needed

Ingredient Swaps

Ground turkey is an easy substitute for chicken and brings just as much flavor You can swap black beans for pinto beans if you prefer For a vegetarian version leave out the meat and add extra beans or some diced bell pepper

Serving Ideas

I love to pile this into bowls and top with tangy sour cream buttery avocado and fresh cilantro It makes a fantastic filling spooned into burritos or tortillas too Sometimes I make a double batch and stuff leftovers into bell peppers for another easy meal

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The Dish’s Roots

Chicken enchilada flavors are a classic in Mexican and Tex Mex cooking The slow cooker twist is all about convenience taking the best parts of a casserole and letting the flavors mingle in one pot This version is perfect for busy families craving those rich enchilada notes

Common Recipe Questions

→ Can I substitute ground turkey for chicken?

Yes, ground turkey works equally well and offers a similar texture and flavor. Feel free to use your preference.

→ Do I need to rinse the quinoa before adding it?

Rinsing quinoa helps remove bitterness and is recommended before adding it to your slow cooker.

→ Is chicken broth necessary or can I use water?

Chicken broth adds depth, but water can be used if preferred or needed for dietary reasons.

→ What toppings go well with this dish?

Chopped cilantro, green onions, sour cream, salsa, or avocado make excellent fresh toppings.

→ How do I store leftovers?

Transfer leftovers to an airtight container and refrigerate for up to 4 days; reheat gently before serving.

→ Can I make this vegetarian?

Simply omit the meat and use extra beans or vegetables, and substitute vegetable broth for a vegetarian version.