Mexican Crockpot Quinoa , THM E
This crockpot Mexican Quinoa is so easy and delicious! If you need a new crockpot recipe, it needs to be easy and delicious, give this on a try. This trim healthy mama e recipe is perfect for a night you need easy and hands off. You simply dump your ingredients in your crockpot. Let it cook all day, shred the chicken and serve. That's it!! To make this creamy and stay an e fuel, I used a wedge of light laughing cow cheese.
Ingredients
- •1.5 Lb Chicken Breasts
- •1 C Uncooked Quinoa
- •rinsed Can Black Beans (15 oz)
- •you can use canned Frozen Corn (1 C)
- •1 T Minced garlic
- •or 1 Med Onion and 1/2 Med Bell Pepper Frozen Seasoning Blend (1.5 C)
- •1 T Chili Powder
- •2 t Cumin
- •1 t Salt
- •0.5 t Pepper
- •Enchilada Sauce
- •12 oz Rotel
- •0.75 C Water or Broth
- •Light Laughing Cow Cheese
- •Chopped Cilantro
- •Chopped Jalapenos
- •Salsa
Instructions
- If making your enchilada sauce, get that started.
- Add everything to your crockpot, except chicken breasts and toppings. Stir.
- Add chicken breasts. They are in there; the other ingredients just covered them up. Allow to cook for 6 or so hours on low or 3 hours on high.
- When your chicken is cooked through, get ready to shred it. It should look like this.
- The chicken should shred easily. You can either shred in the crcokpot or take it out and shred on a cutting board or in your mixing bowl.
- If desired, top with a wedge of light laughing cow cheese. Stir until creamy.
- Top with desired toppings.
