Slow cooker mexican chicken casserole
Add all the ingredients for this mexican chicken casserole into your slow cooker and come home to a healthy dinner! This easy enchilada bake is naturally gluten free and super healthy. It also freezes really well!
Servings: 6
Ingredients
- 3 boneless skinless chicken breasts (about 1lb)
- 1 1/2 cups chicken broth, stock or bone broth
- 1 cup uncooked quinoa rinsed
- 1- 10 oz can red enchilada sauce (check ingredients for sugar)
- 1-4.5 oz can green chilies
- 1 15-oz can corn
- 1 15-oz can black beans drained and rinsed
- 1 yellow onion diced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 cup shredded Mexican cheese if desired (omit for DF option)
- Chopped cilantro, avocado and tomatoes for serving
Instructions
- Place chicken into a 6-qt slow cooker.
- Stir in chicken broth/stock, quinoa, enchilada sauce, green chiles, corn, black beans, onion, cumin and chili powder, salt and pepper. Cover and cook on low heat for 4-6 hours.
- Remove chicken from the slow cooker and shred using two forks.
- Stir chicken back into the slow cooker then top with cheese if using. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese is melted
- Serve with avocado, chopped cilantro and tomatoes
Notes
To freeze: place cooked casserole in an air-tight container for up to 6 months. Thaw overnight in the fridge then heat in the crock pot on low for 2-3 hours or in the microwave.
Nutrition
Serving: 1g | Calories: 410kcal | Carbohydrates: 36.6g | Protein: 34g | Fat: 14.3g | Saturated Fat: 5.2g | Cholesterol: 84mg | Sodium: 830mg | Fiber: 4.9g | Sugar: 2.3g