Slow Cooker Quinoa Enchilada Bake
Prep time
Cook time
Total time
Serves: 6-8
  • 1 medium yellow onion
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 4 boneless skinless chicken breasts
  • 3 cloves garlic, minced
  • 1 cup dry quinoa
  • 1½ cups chicken or vegetable broth
  • 1 can black beans, drained and rinsed
  • 1 cup frozen corn
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 (15 oz) can tomato sauce
  • 2-3 tablespoons chopped chipotle peppers in adobo
  • 2-3 tablespoons chili powder, add more at the end if desired
  • 1 tablespoon cumin
  • 2 teaspoons oregano
  • For serving: Lime juice, cilantro, cheese, avocado, sour cream, tomatoes, chips (optional)
  1. Dice the onion, red, and yellow pepper.
  2. Then combine onion and peppers with the remaining ingredients in a slow cooker. Stir to combine and season with salt and pepper to taste.
  3. Cover and cook on high for 3.5-4 hours or low for 7-8 hours, or until the liquid is absorbed and the quinoa and chicken are cooked.
  4. Remove and shred the chicken, then return to the slow cooker. Taste and add extra chili powder or cumin if necessary and cook an additional 15 minutes.
  5. Serve with desired toppings.
Recipe by Sweet and Strong at