Slow Cooker Chicken Enchilada Quinoa (Printer-Friendly)

Wholesome chicken, quinoa, black beans, and veggies slow-cooked with enchilada sauce and cheese. Effortless weeknight comfort.

# What You’ll Need to Cook:

→ Main Ingredients

01 - 450 g ground chicken
02 - 260 g uncooked quinoa, rinsed (1 1/2 cups)
03 - 1 can (440 g) black beans, drained and rinsed
04 - 150 g frozen corn (1 cup)
05 - 1 can (285 g) Ro-tel diced tomatoes with green chilies (10 oz)
06 - 2 cloves garlic, minced
07 - 300 ml chicken broth (1 1/4 cups)
08 - 2 cans (2 x 285 g) red enchilada sauce
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon ground black pepper
11 - 1 tablespoon ground cumin
12 - 1 teaspoon ground coriander
13 - 170 g shredded Colby Jack cheese (1 1/2 cups), divided

→ Optional Garnishes

14 - Chopped fresh cilantro
15 - Chopped green onion
16 - Sliced avocado
17 - Sour cream
18 - Salsa

# Steps to Prepare:

01 - In a large skillet over medium heat, cook and crumble ground chicken until fully browned and no longer pink.
02 - Transfer the cooked chicken to a greased slow cooker. Add quinoa, black beans, frozen corn, diced tomatoes, minced garlic, chicken broth, enchilada sauce, salt, pepper, cumin and coriander. Stir thoroughly to combine.
03 - Cover and cook on high for 3 hours or on low for 5 to 6 hours, until quinoa is tender and liquid is absorbed.
04 - Remove lid and stir the mixture well. Taste and adjust seasoning with additional salt and pepper if necessary. Stir in half of the Colby Jack cheese. Sprinkle remaining cheese over the top, replace the lid and allow cheese to melt.
05 - Serve hot, garnished with chopped cilantro, green onions, avocado, sour cream, or salsa as desired.

# Extra Cooking Tips:

01 - For a lighter option, substitute ground turkey for ground chicken. Water can be used instead of chicken broth if needed.