CHICKEN RECIPES RECIPES MEATS

Slow Cooked Mexican Chicken Quinoa

Slow Cooked Mexican Chicken Quinoa

Summary

Servings 8
Time Needed Prep
Cook
Ingredients 12
Difficulty Easy

Rating (click to rate)

3.7 based on 17 ratings.

Ingredients

  • 1 Taco Seasoning (35 Grams)
  • 400 g Black Beans one can, drained and rinsed
  • 1 cup Quinoa rinsed
  • 2 Chicken Breast
  • 1 tsp Garlic minced
  • 2 tsp Chilli Powder optional
  • 2 cups Chicken Broth
  • 1 Enchilada Sauce Or Salsa (375 Grams)
  • 1 Tomato (400 Grams) or one can, diced
  • 1 Sweet Potato (300 Grams) peeled and cubed
  • 1 Butternut Squash (300 Grams) peeled and cubed
  • 1 Corn Kernels (400 Grams) or one can, drained

Nutrition Information

Qty per
293g serve
Qty per
100g
Energy 236.68875kcalcal 80.836321721311kcalcal
Protein 21.86898255814gg 7.4689148081078gg
Fat (total) 3.1203488372093gg 1.065692908883gg
 - saturated 0.98976744186047gg 0.33803532850426gg
Carbohydrate 33.007151162791gg 11.272934140297gg
 - sugars 4.8261337209302gg 1.6482697134325gg
Dietary Fibre 8.3950872093023gg 2.867174593341gg
Sodium 410.93625mgmg 140.34707991803mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

We are big fans of Mexican food at Stay At Home Mum, particularly when that food can be easily prepared like this Slow Cooked Mexican Chicken Quinoa.

This meal is super simple, just prep the ingredients and dump them in the slow cooker, only to return in 4 hours to a delicious dinner.

The flavours are deliciously Mexican, but this is one dinner that can be made easily accessible to both spice lovers and haters. Remember the key with this dish are the toppings! We love to ladle on the grated cheese, sour cream and even coriander. Yum!

Method

  1. Coat your slow cooker in a mild tasting non-cook spray. Be pretty liberal, you don't want the quinoa to stick!

  2. Get the chicken ready by cutting it up into cubes and browning it in a pan. Then pop this into the slow cooker.

  3. Prepare the butternut squash and the sweet potato by peeling it and cutting it into cubes. Pop this into the slow cooker.

  4. Add in the corn, the drained and rinsed black beans, the rinsed quinoa (rinse in a find sieve to remove the bitter coating), the minced garlic, the tinned tomatoes, the chilli (either powder or jalepeno), the enchilada sauce, the broth (veggie or chicken) and the packet of taco seasoning.

  5. Stir everything together and then cook on the high setting for 3-4 hours or until the quinoa is cooked and the butternut and sweet potato are tender.

  6. Take the lid off and stir everything together again. Put the slow cooker on low and allow the liquid to be absorbed for about 30 minutes.

  7. Season as preferred with salt and pepper, and top with anything from grated cheese to sour cream and coriander!

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About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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