Crock Pot Mexican Quinoa

I was thinking that I hadn't done a crock pot meal in a bit, and truly what is more post baby cooking-friendly than a crock pot meal?!  We hadn't had Mexican in awhile and I had a recipe for Slow Cooker Chicken Enchilada Quinoa from Bobbi's Kozy Kitchen and thought why not give it a try?

I stayed pretty true to her recipe, with the exception of the quantity of  dry spices I added, which I decreased.  a huge perk of this particular Crock Pot recipe, is that it cooks in just a few hours, versus the ones that take all day to build their flavor.  Below is the recipe I used, and here is the link to the original from Bobbi.

Ingredients:
1 package (~1 pound) ground chicken breast
1.5 cups uncooked quinoa, rinsed
1, 15oz can black beans, rinsed and drained
1, 15oz can diced fire roasted tomatoes (these were tricky to find, but Hunts does make them)
1.5 cups frozen corn
2 cloves garlic, minced
1 medium yellow onion, diced
1 jalapeno, minced
1 cup water
1, 10oz can mild enchilada sauce
1 tablespoon Mexican chili powder
1/2 tablespoon cumin
1 teaspoon ground coriander
1 cup shredded Mexican 4 cheese blend
4 green onions, diced


Directions:
1) Cook chicken in a large skillet, until no longer pink.  Place chicken in crock pot.

2) Add quinoa, black beans, tomatoes, corn, garlic, onion, jalapeno, water, enchilada sauce, chili, cumin, and coriander to crock pot.  Stir to combine all ingredients.

3) Place cover on crock pot and cook on high, 3 hours.  Next time, I may do a bit less time in the crock pot, perhaps 2.5 hours as it came out a bit dry.  Cooking times may vary depending on your crock pot.

4) Remove lid and stir whole dish.  Stir in half of the cheese.  Top with green onions and remainder of cheese, then cover and allow cheese to melt and green onions to wilt.

5) Enjoy!!  We really loved this dish, it made plenty for my husband and I for dinner and 2 additional meals each.