Make this.
Make this tonight.
Seriously, tonight.
I wanted to make a soup that tasted like an enchilada but had quinoa in it. And was made in the slow cooker. Done, done and done.
You place everything in the slow cooker. turn it on, walk away and come back later to the most delicious dinner your family has had in ages. I’m telling you. Make this tonight. You’ll thank me!
This recipe serves four adults. Make sure you run your quinoa under cold water to rinse it off before using. Rinse and then shake the excess water out before adding into soup.
Shopping List
1 pound of boneless/skinless chicken breasts
1 (15 oz) can Ranch Style Beans (do not drain)
1 1/2 cups of quinoa (rinsed and drained)
1 (14 oz) can of enchilada sauce (I used mild)
1 (10 oz) can of Rotel tomatoes
1 (4 oz) can of chopped green chiles
1 (10 oz) can of Rotel tomatoes
1 (4 oz) can of chopped green chiles
2 cups chicken stock
salt and pepper
chopped green onions to garnish
Shredded cheddar cheese to garnish
In your slow cooker, place the chicken breasts, Ranch Style Beans, quinoa, enchilada sauce, Rotel, chiles, stock and a big pinch of salt and pepper. Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
When you’re ready to eat, remove lid and shred chicken inside slow cooker using two forks. Next, ladle into bowls and garnish soup with chopped green onions and shredded cheddar.
That’s it!
So unbelievably hardy and delicious! Your family will love this recipe!
Sarah says
I would love to make this for dinner tonight,but I don't have ranch style beans. Any suggestions what to add to make up for the missing flavor the beans would add? Thanks!
Mix and Match Mama says
Do you have any beans? Add in a can of black or kidney beans (rinced and drained) along with 2 tablespoons of chili powder. You'll love it!
Narci says
Just yum!! This sounds delicious!!
Alyssa Archambo says
I've been looking for a new slow cooker recipe to break out of the same old routine my fiance and I have going on. This looks exactly like the kind of thing we like to eat. Yum! Thank you so much for sharing!
maureen says
I am actually making something very similiar to this, except without the Quinoa…I was going to serve it in taco shells! But now i am thinking of putting the quinoa in it too!! YUM! I LOVE Taco Tuesdays!!
Mary Parker says
Do you cook the quinoa before you put in the slow cooker or put it in there uncooked?
Mix and Match Mama says
Uncooked!!
Nelson says
Thank you so much!!! My kids have multiple food allergies and my whole family could eat this and LOVED IT!! It will definitely be added to our regular meals.
Dana Muise says
I made this tonight, excellent but I have some suggestions:
Throwing the whole chicken breasts in the slow-cooker did not cook them enough. I ended pulling them out, cutting them up and putting them back in. I also added a few things: onions, cilantro, some pickled jalepanos and served with a little sour cream.
Kara Bonilla says
I'm going to try this and add some chopped zucchini for added veggies(I've done the same with chili, and it is amazing)!
Unknown says
Anyone else have this turn into a large pile of mushy, overcooked quinoa? Shay, any suggestions to make this not happen again!!?? Thanks!
Katie says
To Unknown, yes! I had the same issue. The quinoa soaked up all the liquid. I had to add two more cups of broth to make it not sticky mush. At least it was tasty mush!
I think next time I cook this, I think I'll cook the quinoa separately and add it at the end.
Kathryn Lee says
I cooked the quinoa separately in chicken broth and it turned out great. I added the soup to each individual serving and the meal was incredible! We will certainly be making this again!