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Slow Cooker Mexican Chicken (or Quinoa) Recipe

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This recipe for Slow Cooker Mexican Chicken (or Quinoa) is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
-1 and 1/2 pounds (about 4 cups) butternut squash
-1 cup frozen corn
-1 can black beans
-1 cup uncooked quinoa, rinsed (I used ground chicken)
-1 tsp minced garlic
-1 can (14.5 oz) fire roasted petite diced tomatoes
-1 small jalapeno
-2 cans (19 oz each) mild red enchilada sauce (I used 1)
-1 cup vegetable broth or chicken broth
-1 packet (1.25 oz) taco seasoning

Optional toppings: shredded cheddar cheese, lime juice, sour cream, chopped cilantro
Directions:
Directions:
Peal and deseed the butternut squash. Cut it into cubes and place in the slow cooker.

Add in the corn, drained and rinsed black beans, rinsed quinoa (or cooked ground chicken), minced garlic, undrained fire roasted tomatoes, diced jalapeno, 2 cans enchilada sauce (or 1), vegetable or chicken broth, and the packet of taco seasoning.

Give everything a good stir. Cover and cook on high for 3-4 hours.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Goes well over brown rice or cauli rice.

 

 

 

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