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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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APPLEWOOD GRILL SMOKED CHICKEN

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APPLEWOOD GRILL SMOKED CHICKEN


Applewood Grill Smoked Chicken -the applewood provides a mild smokiness and the dry rub gives hints of sweetness for a perfectly juicy chicken.


INGREDIENTS

1 whole chicken

4 teaspoons olive oil

2 cups applewood smoking chips not chunks

Heavy aluminum foil

Dry Rub:

3 tablespoons brown sugar

1 tablespoon paprika

1 tablespoon chili powder

1/2 tablespoon onion powder

1/2 tablespoon garlic powder

1 teaspoon salt

pepper to taste

pinch of cayenne pepper


INSTRUCTIONS

Combine all dry rub ingredients in a small bowl, set aside.

Place the chicken breast side down on a cutting board and with kitchen shears cut through the bones on both sides of the backbone. Remove and discard the backbone. Flip the chicken over and cut through the center of the breastbone.

Rub each chicken half with 2 teaspoons of olive oil then sprinkle with the dry rub. Cover and place in the refrigerator.

Soak the applewood chips in 2 cups of water for 15-20 minutes. Then place on a large piece of foil and wrap to make an 8x4" smoke pack. Cut 4 large slits in the smoke pack. Remove the grate from the grill and place on top of the primary burner. Return grate. Turn on all burners to high, cover and let the grill preheat for at least 15 minutes. Clean and oil grates. Place chicken halves on top of the smoke pack. Turn off all other burners, leaving the primary burner on high and cover grill. You may need to turn on more burners to maintain a cooking temperature of about 350 degrees F. Cook for 45 minutes. Flip to other side and cook for an additional 45 minutes or until the breasts read 160 degrees F and the thighs read 175. Remove from grill and let rest for 15 minutes before carving.

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