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I love my croc pot for the busy days.  It allows you to still have a home cooked meal and that yummy smell that fills your home.   Dinner time is a struggle at my house because everyone is coming and going at different times with the kids busy schedules  If I don’t plan ahead for dinner it becomes a night of snacking, leftovers and eating this or that.  Those nights aren’t a bad thing but they lead to unhealthy eating and with a family of hungry boys a waste of food.    Check out this quick and easy recipe to be used as a side or main dish.




1 LB ground chicken
1 1/2 C uncooked quinoa, rinsed
1 can (15-oz) Black beans, drained and rinsed
1 C frozen corn
1 can (15-oz) diced fire roasted tomatoes
2 cloves garlic, minced
1 medium onion, chopped
1 or 2 The Pino peppers, finely chopped, depending on the heat level you want
1 C water
1 can (10-oz) enchilada sauce
2 T Mexican chili powder
1 T cumin
2 tsp ground coriander
1 C shredded Mexican blend cheese
3 Green onions, chopped
1/4 C fresh cilantro, chopped


In a large skillet, cook the ground chicken then lace in slow cooker.

Add in the uncooked quinoa, black beans, frozen corn, diced tomatoes, garlic, onion, jalapeño, water, enchilada sauce, chili powder, cumin, coriander, salt, and pepper.  Stir to combine. Cover the slow cooker and cook on high for three hours or until liquid is all absorbed into the mixture.

Remove the lid and stir everything again. Taste and adjust seasoning if necessary. Stir in half of the cheese and sprinkle the other half on top. Replace the lid and let the cheese melt. Top with chopped green onions and cilantro.

Adapted from

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