Slow Cooker Chicken Enchilada Quinoa

Slow Cooker Chicken Enchilada Quinoa

adapted from: Le Creme de La Crumb

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) can corn, drained

2 (10 oz.) cans of red enchilada sauce, divided

1 (10 oz.) can Rotel (diced tomatoes with green chiles), undrained

1 c. un-cooked quinoa

1/2 c. water

1 1/2 tsp. cumin

1 1/2 tsp. garlic powder

salt and pepper

2 boneless skinless chicken breasts

4 oz. cream cheese (I use light)

juice of 1/2 a lime

optional: chopped cilantro, sour cream, diced green onions, diced avocado, shredded cheese, diced tomatoes

Add black beans, corn, 1 can of enchilada sauce, Rotel, quinoa, water, cumin, garlic powder and a little salt and pepper to a slow cooker and stir together. Place two large chicken breasts on the top. Pour remaining 1 can of enchilada sauce on the top. Cover and cook on low for 4-5 hours or until chicken is cooked through. When chicken is done, shred.

Add cream cheese and lime juice and allow to cook for about 10 more minutes. Stir together until cream cheese is melted and completely dissolved into the mixture (I use a silicon whisk to mix it). Serve with desired toppings. Makes 5-6 servings.