I loveeee crock-pots.
If you were unaware, I’m a nurse, and nurses work long freaking days. I wake up for work around 5:30 AM and clock out around 7:10 PM (sometimes later, just depends on how much charting I accomplished throughout the day). Therefore, by the time I get home, I don’t want to cook anything– I just want to eat EVERYTHING.
Normally, Garrett will cook something, but he has about 3-ish meals in his cooking repertoire, so I like to set something up in the crock-pot and let it go all day so that we can mix things up.
Garrett said that this meal might be one of his new favorites (!!!), which means that if HE likes it, every child or average person will like it. G is not picky, but he does have very normal preferences and often the dietary likes of an elementary school child 😉
We got THIS crock-pot as a wedding gift, and it is in the top 5 things that we use the most from our registry.
NOTE: The homemade taco seasoning I use is from Gimme Some Oven. I like making my own because it let’s me to control the amount of salt that goes into it.
Crock-Pot Mexican Chicken & Quinoa
Ingredients
- 1 pound ground chicken
- 3 tbsp. taco seasoning
- 1 cup uncooked tricolor quinoa rinsed
- 1 (15.5-oz) can organic black beans drained and rinsed
- 1 cup frozen corn
- 1 cup of salsa of your choice
- 2 cloves garlic minced
- 1 medium yellow onion chopped
- 1 cup water
- 1 can of enchilada sauce
Instructions
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Brown chicken and add taco seasoning
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Add all the other ingredients (except the cheese) and mix together
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Cook on high for 4 hours of on low for 8
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Top with cheese and cover for 10 minutes before ready to serve. Top with chopped cilantro or avocado for garnish.
Adapted from this recipe
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