Slow Cooker Enchilada Quinoa Recipe - Gluten Free, Healthy Dinner (2024)

Slow Cooker Enchilada Quinoa is like a healthier, deconstructed enchilada! Loaded with quinoa, veggies, and chicken, this throw and go recipe is GREAT for an easy, healthy, weeknightdinner!

Thanks toBob’s Red Millfor sponsoring today’s post! We♡ them so much.

Hi. My name is Jennifer. And I LOVE Mexican food.

But, if you’ve been reading this blog for any amount of time, you already knewthat. 😉

We were just inChicagoa week ago and the Air BnB wewere staying at wasliterally right around the corner from a Mexican restaurant and honestly nothing makes me happier.

This Mexican restaurant hadchips, salsa, margs, AND Teddy couldcome.

Like.

How perfect is that?

BUT.

We’re not inChicago anymore, so while it may be goodbye to THAT particular Mexican restaurant, lucky for me, I can have Mexican any time any where thanks to thisSlow Cooker Enchilada Quinoa Recipe.

🙌 🙌 🙌 🙌 🙌 🙌 🙌 🙌 🙌

Also lucky for me, it’s super easy, super healthy, and oh yeah, super, SUPER delish.

In case you missed it, this year, we’ve been working with one of our all time FAVE companies: Bob’s Red Mill.

You guys.

Their products are ALL top notch, high quality awesome-ness.

So far, we’ve used their:

1. Almond Flour for Healthy Chocolate Chip Cookies
2. Farro for Mediterranean Farro Salad <– summer obsession right here
3. Chocolate Protein Powder for No Bake Protein Brownie Bites

And today, we’re using Bob’s Red Mill Organic Quinoa as the base for thisSlow Cooker Enchilada Quinoa Recipe – which btw – is the PERFECT quick & easy recipe for all of you with kids who are back in school!

Here’s what you’re gonna do:

Step One: Chop some stuff.

Onion, green bell pepper, jalapeno, garlic.

Step Two: Throw some stuff.

Into your crockpot, throw in the veggies from above + quinoa, diced tomatoes, black beans, corn, chicken broth, enchilada sauce and spices: chili powder, cumin, salt, and black pepper.

Step Three: Stir some stuff.

Stir all of the above together.👆

Step Four: Throw and stir some (more) stuff.

Add in chicken breasts and cheese – optional, but is cheesereally ever optional 😉 – and give it another quick stir.

Step Five: Cook some stuff.

Cover and cook theSlow Cooker Enchilada Quinoa on HIGH for 4 hours or LOW for 8 hours.

That’s it!

Five EASY steps to a healthy, weeknight, flavorful dinner!

I loveusingBob’s Red Mill Organic Quinoafor added protein and I just LOVE the texture of quinoa mixed with the tender chicken, veggies, and enchilada sauce.

A super flavorful, gluten free, healthy, quick and easy dinner.

What’s better than that?!

– Jennifer

Do you want more slow cooker recipes? Mexican recipes? Show Me the Yummy!

Thanks again toBob’s Red Millfor sponsoring today’s post!