{Slow Cooker} Creamy Tex-Mex Quinoa
  • 2-4 fresh or frozen chicken breasts*
  • 1 cup frozen corn
  • 1 (15 ounce) can black beans, drained & rinsed
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup quinoa, well-rinsed & drained
  • 1 cup low-sodium chicken broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 4-8 ounces cream cheese, cubed
  • squeeze of fresh lime juice
  • ¼ cup cilantro, chopped
  1. In a 4-5 quart slow cooker, mix the chicken, corn, black beans, tomatoes & quinoa.
  2. In a small bowl, whisk the chicken broth, chili powder, cumin, garlic powder, onion powder, salt & pepper. pour the mixture over the ingredients in the slow cooker (make sure you scrape down the sides so all the quinoa is in the mixture).
  3. Cover and cook on low for 6-8 hours. When the quinoa and chicken are cooked, toss in the cubed cream cheese. Let it soften for a few minutes then stir until it's all mixed well. (I used 4 ounces, but if you want it more creamy and are using it as an appetizer dip, 8 ounces would be great too).
  4. Add the lime juice & cilantro and stir.
  5. Serve warm with tortilla chips.
I just used 2 large frozen chicken breasts and it worked great! I just shredded them when I added the cream cheese to the mixture. Also, I used the leftovers from this meal for crispy taquitos' for dinner the next night! This is great for a meal or appetizer.
Recipe by Baked in AZ at http://bakedinaz.com/slow-cooker-cream-tex-mex-quinoa/