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Slow-Cooker Chicken Enchilada Quinoa
Rachel Kim

Slow-Cooker Chicken Enchilada Quinoa

Quinoa makes this enchilada bowl hearty without asking you to cook rice somewhere else. Rinse it well. Otherwise the sauce can taste bitter. The finished texture should be thick, with distinct grains and soft chicken rather than red broth.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken breasts
  • 1 cup quinoa rinsed and drained
  • 1 can 15 oz red enchilada sauce
  • 1/2 cup low-sodium chicken broth
  • 1 can 15 oz black beans, drained and rinsed
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Set the chicken breasts in a 6-quart slow cooker and season them with the salt and black pepper.
  2. Add the rinsed quinoa and black beans around the chicken.
  3. Pour in the enchilada sauce and broth, then stir the liquid without lifting the chicken from the bottom.
  4. Cover and cook on low for 4 hours, until the chicken reaches 165°F and the quinoa has opened into small spirals.
  5. Shred the chicken in the cooker, stir everything together and rest uncovered for 10 minutes before serving.