Ingredients
The following ingredients have 6 Servings
- 1 large boneless skinless chicken breast or two chicken thighs
- 1-1/4 cup quinoa (uncooked, rinsed)
- 1-1/2 cups corn (frozen or canned)
- 1-1/2 cups black beans
- 2 cloves garlic (minced)
- 1 medium red onion (diced)
- 1 jalapeno (sliced or use 3 slices of pickled jalapenos)
- 1 teaspoon cumin
- 1/4 - 1/2 teaspoon chili powder (optional or to taste)
- salt (to taste)
- 1 14-ounce can diced tomatoes with jalapenos
- 1-3/4 cups enchilada sauce (homemade or canned)
- 5 cups low sodium chicken broth (or more for a thinner consistency)
- fresh chopped cilantro (for garnish)
- sliced avocado
- shredded Colby jack cheese
- sour cream
- lime wedge
- tortilla chips
Instruction
- Lightly coat slow cooker with nonstick spray.
- Place chicken, quinoa, corn, black beans, garlic, onions, jalapeno and cumin in the bottom of slow cooker. Add diced tomatoes, enchilada sauce and pour in chicken broth.
- Stir until combined and cover with lid. over Cook on high for 2-3 hours or low for 5-6 hours.
- Remove chicken and shred with two forks. Return chicken back into slow cooker and stir to combine. Serve in bowls with fresh cilantro and toppings of your choice.
