Crock Pot Mexican Quinoa Chicken

• Gluten free

• Meat

  • 2 lb Chicken breast

• Produce

  • 1 can Black beans
  • 1 cup Corn, frozen
  • 2 tbsp Garlic
  • 4 oz Green chilis
  • 1 Onion, medium
  • 1 28 oz can Tomatoes

• Pasta & Grains

  • 1 1/2 cup 12 oz uncooked quinoa

• Baking & Spices

  • 3 tbsp Chili powder
  • 1 tsp Salt

• Nuts & Seeds

  • 2 tbsp Cumin

• Dairy

  • 1 cup Cheddar cheese, sharp

• Prepared

  • 1 10 oz can Enchilada sauce

• Liquids

  • 1 1/2 cup Water

Found on createkidsclub.com

Description

Ingredients

• 2 lb chicken breast
• 1 medium onion, chopped
• 12 oz uncooked quinoa (1 1/2 cup), rinsed and drained
• 1 1/2 cup water
• 1 10 oz can enchilada sauce
• 1 cup frozen corn
• 1 can black beans, drained and rinsed
• 28 oz can diced tomatoes
• 4 oz green chilis
• 3 TBSP chili powder
• 2 TBSP cumin
• 2 TBSP minced garlic
• 1 tsp salt
• 1 cup shredded sharp cheddar cheese

Directions

• Add chopped onions and chicken breasts to crock pot Add all ingredients except cheese Stir Cook on low for 6 hrs Once cooked, shred chicken and stir together Mix in cheese Serve and top with additional toppings if desired