Chicken and Quinoa in Enchilada Sauce

August 4, 2017
Another crockpot recipe.
Corn Free
Dairy Free
Egg Free
Gluten Free
Nut Free
Soy Free
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I don't know about you but I just love a good crockpot recipe. Something that's easy to just toss in and be able to go about your day then have a wonderful warm home cooked meal for dinner. This is one of those recipes. And after I made it my husband asked for it nearly every week. This actually originated from my mom's enchilada sauce recipe. I just added a few things to make it into an easier crockpot meal. And please adjust the spices to your liking! It's amazing how much hotter a dish can be with just 1/2 teaspoon of chili powder! I usually half the amount of chili powder if I'm making this as a family dinner. 2 things I like about this other than being easy 1) you can chopped things ahead of time and keep it in the freezer ready to add when you are in a rush. 2) It makes a lot and keeps well in the fridge. So I can make a batch for my husband to to take to work for his lunches. I forget how many days it lasts cause I try to make other things as well so he doesn't eat the same thing every day (although I doubt he'd mind), but I'm sure it lasts most of the week.

Ingredients

  • 2.5 pounds bone-less, skin-less chicken thighs
  • 2 cups uncooked quinoa, rice would also work well
  • 1 – 26 ounce box of chopped Pomi tomatoes or any 26-28 ounce can of chopped tomatoes will work
  • 1 yellow onion, chopped
  • 1 bell pepper (any color), chopped
  • 2 large garlic cloves
  • 1 tablespoon chili powder or 1 teaspoon of each: cayenne powder, cumin, paprika (half this to make less spicy)
  • 1 teaspoon oregano
  •  1/2 teaspoon sea salt
  • 1/8 teaspoon pepper
  • Avocado (optional topping)

Steps

  • Combine everything into the crock pot
  • Put the crock pot on low and let cook for 6-8 hours
  • Serve warm
Enjoy!

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