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SLOW COOKER QUINOA ENCHILADA CASSEROLE

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SKINNY, lightened up and healthy enchilada bake!!!! Made right in the crockpot!!! So cheesy and yet guilt-free!!! INGREDIENTS 2 boneless skinless chicken breasts 1 1/4 cups chicken broth 1 cup uncooked quinoa, rinsed 1 10-ounce can enchilada sauce 1 4.5-ounce can chopped green chilies 1/2 cup corn kernels, frozen, canned or roasted 1/2 cup canned black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1/2 teaspoon cumin 1/2 teaspoon chili powder Kosher salt and freshly ground black pepper, to taste 3/4 cup shredded cheddar cheese 3/4 cup shredded mozzarella cheese 1 avocado, halved, seeded, peeled and diced 1 Roma tomato, diced INSTRUCTIONS Place chicken into a 6-qt slow cooker. Stir in chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Cover and cook on low heat for 4-6 hours, or until liquid is reduced. Remove chicken from the slow cooker and shred, using two forks. Stir...
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Crockpot Pineapple Chicken

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Crockpot Pineapple Chicken


Sweet, tangy, and so easy to make, with juicy chicken, sweet pineapple, and tender-crisp bell peppers all wrapped up in a delicious sauce that simmers all day while you're away.


Ingredients

1 Tablespoon olive oil

3-4 chicken breasts boneless, skinless, not thin-sliced

kosher salt and black pepper

2 cups pineapple chopped into 1” chunks

1/2 medium red onion chopped into 1” chunks

3/4 cup pineapple juice

1/4 cup low-sodium soy sauce

1/4 cup hoisin sauce

1/4 cup brown sugar

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder

2 bell peppers any color, seeded and chopped into 1” chunks

2 Tablespoons cornstarch

sesame seeds and fresh parsley for garnish

rice for serving

Cook Mode


Instructions

Warm olive oil in a skillet set over medium-high heat. Season chicken on both sides with a generous sprinkle of salt and pepper, then place in the hot skillet. Sear for 2-3 minutes on each side, just until golden brown on the outside.

1 Tablespoon olive oil,3-4 chicken breasts,kosher salt and black pepper

Transfer the browned chicken breasts to the slow cooker, then add the pineapple and red onion.

2 cups pineapple,1/2 medium red onion

In a large liquid measuring cup, whisk together the pineapple juice, soy sauce, hoisin sauce, brown sugar, ground ginger, and garlic powder. Pour this mixture into the slow cooker.

3/4 cup pineapple juice,1/4 cup low-sodium soy sauce,1/4 cup hoisin sauce,1/4 cup brown sugar,1/4 teaspoon ground ginger,1/4 teaspoon garlic powder

Cook on low for 3 to 3.5 hours, until chicken reaches an internal temperature of 165 degrees F.

Add the chopped bell peppers and switch the slow cooker to its keep warm setting. In a small bowl, stir the cornstarch into 2 Tablespoons of cool water, then stir that slurry into the slow cooker. Put the lid back on and let this rest for about 15 minutes to slightly thicken the sauce and soften the peppers.

2 bell peppers,2 Tablespoons cornstarch

Serve over rice with sesame seeds and fresh parsley for garnish. Enjoy!

sesame seeds and fresh parsley,rice

Crockpot Pineapple Chicken


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