Slow Cooker Mexican Chicken Quinoa

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Super easy and fast slow cooker dinner with 3 options for serving

Ingredients:

  • 4 Organic Chicken breast, trimmed and rinsed (Costco)
  • 1 14.5oz can back beans rinsed (Costco)
  • 1 14.5oz can of diced tomatoes or fresh salsa (Costco)
  • 2 cups corn
  • 1 cup yellow onion chopped, (I had frozen chopped red onion)
  • 3 Tbsp Home Made Taco Seasoning
  • 1 Cup rinsed Quinoa (Costco)
  • 2 Cups Chicken Broth (Costco)
    • Optional Toppings: shredded mexican cheese, diced tomatoes, sliced avocado, sour cream, tortillas, jalapeños, salsa

Instructions:

  1. In a Crock Pot Mix all Ingredients above before adding chicken 
  2. Submerge chicken breasts in the mixed ingredients
  3. Cook on high for 4 hrs
  4. Shred chicken with fork or take it out and slice it 
  5. Mix all ingredients until well blended
  6. Scoop portions into bowls and add toppings of your choice 
  7. OR - layer tortillas on an oven safe plate, scoop Chicken Quinoa Mixture on top, layer with cheese, place in oven at 350 degrees for 5-10min.  Top with remaining toppings. 
  8. OR - Scoop Chicken Quiona Mixture into flour or corn tortillas and add toppings 

References:

B0n Appetite,  Ana-Maria Temple, MD