Ingredients
The following ingredients have 6 Servings
- 2 boneless skinless chicken breasts
- 1 1/4 cups chicken broth
- 1 cup uncooked quinoa (rinsed)
- 1 10-ounce can enchilada sauce
- 1 4.5-ounce can chopped green chilies
- 1/2 cup corn kernels (frozen, canned or roasted)
- 1/2 cup canned black beans (drained and rinsed)
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Kosher salt and freshly ground black pepper (to taste)
- 3/4 cup shredded cheddar cheese
- 3/4 cup shredded mozzarella cheese
- 1 avocado (halved, seeded, peeled and diced)
- 1 Roma tomato (diced)
Instruction
- Place chicken into a 6-qt slow cooker.
- Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced.
- Remove chicken from the slow cooker and shred, using two forks.
- Stir chicken into the slow cooker; top with cheeses. Cover and cook on low heat for an additional 10-20 minutes, or until the cheeses have melted.
- Serve immediately, garnished with avocado and tomato, if desired.
