I love my crock pot because it’s such a great tool to create beautiful and colorful dishes without much fuss and full of versatility. A wonderful meal to nourish yourself internally and warm your soul up on a chilly night. I was inspired by an image i had seen and knew i needed to try it. With some minor alterations of ingredients, this dish came out absolutely delicious. A super simple dish made with real food ingredients, flavorful, packed full of nutrition and satisfying.

 

 

YIELD: about 10

 

INGREDIENTS:

1 tsp olive oil

1 onion, medium

2 cloves of garlic

2 jalapenos, medium, seeded and devined, chopped

1lb chicken tenderloins, or breast

1 1/2 cups quinoa, rinsed

1 can black beans, rinsed

1 cup corn , fresh and steamed, sliced

2 cups colored cherry tomatoes

1 cup filtered water

1 can red enchilada sauce

2 tbsp Mexican chili powder

1 tbsp cumin

2 tsp coriander

dash sea salt

1 cup shredded jack (or cheddar or Mexican blend) cheese

3 medium green onions

1/4 cup fresh cilantro, chopped

 

INSTRUCTIONS:

In a saucepan, on med-high heat, heat the olive oil.

Add the onions: let cook, stirring frequently, for 2-3 minutes, or until soften.

Add the garlic, jalapanos: cook until they are soft and fragrant.

Add the chicken: let cook until thorough, for 5-6 minutes of each side.

Remove chicken and set aside. Shred chicken with a fork.

Place the shredded chicken, quinoa, beans, corn, tomatoes, water, enchilada sauce, and seasonings in the slow cooker; mix well together and cover. Cook on high for 4 hours, or until liquid has been dissolved. Plus quinoa softened.

Remove the lid and stir mixture. Taste and if needed season with salt and pepper. Add the cheese; mix well. then cover and let the cheese melt.

You may in decorative bowls and garnish with the green onions and cilantro; serve immediately.

 

NUTRITIONAL VALUE: calories 320; total fat 11g; cholesterol 12mg;sodium 390mg; total carbohydrates 37g; dietary fiber 9g;sugars 3g and protein 18g.

 

 

Comments