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{Slow Cooker} Creamy Tex-Mex Quinoa

June 20, 2014 By Adell Leave a Comment

 
This is a great slow cooker recipe sure to please your whole family!
 
 

I have been trying to add more quinoa to our dinner menu lately. I love it but felt like I wanted some variety. This is a crock-pot recipe so it was like a win, win for me! On Sunday I especially like to cook in the slow cooker. So last week I whipped this up. We ate it for dinner with chips & all loved it! (even my husband who usually doesn’t love slow cooker food) Everyone ate plenty and then I had enough left over to make taquitos’ the next day! If you have extra this would be great in enchiladas too. So versatile. So glad I tried this recipe. It’s a great one!

{Slow Cooker} Creamy Tex-Mex Quinoa
 
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Ingredients
  • 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
Instructions
  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.
Notes
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.
3.4.3177

Recipe barely adapted from: Mel’s Kitchen Cafe (I used frozen chicken and didn’t cube it)

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Filed Under: DINNER, Slow Cooker Tagged With: dinner, slow cooker

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Hey, I'm Adell. I love chocolate, AZ winters & sharing recipes with you! This is a place where family favorites live on, cookies meet kale and a little bit of everything in between! Welcome! read more...

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