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
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
- In a 4-5 quart slow cooker, mix the chicken, corn, black beans, tomatoes & quinoa.
- 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).
- 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).
- Add the lime juice & cilantro and stir.
- 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.
Recipe barely adapted from: Mel’s Kitchen Cafe (I used frozen chicken and didn’t cube it)
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