Crock Pot Mexican Quinoa Casserole Recipe
This Crock Pot Mexican Casserole is a hearty and flavorful one-pot meal perfect for busy days. Combining quinoa, black beans, corn, and tender shredded chicken cooked in a zesty enchilada sauce, it’s a nutritious and convenient dish that simmers low and slow in the crock pot. Topped with melty cheese and fresh garnishes like avocado, cilantro, and tomatoes, this casserole delivers a satisfying taste of Mexican-inspired comfort food.
- Prep Time: 15 minutes
- Cook Time: 4 hours 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Low Salt
Ingredients
Main Ingredients
- 1 1/2 cups low-sodium chicken broth
- 1 cup uncooked quinoa, rinsed
- 10 oz red enchilada sauce (store-bought or homemade)
- 1 (4.5 oz) can diced green chilies
- 1 (15 oz) can corn, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1 yellow onion, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 lbs boneless skinless chicken breasts
- 1 cup shredded Mexican or cheddar cheese
Toppings
- Chopped cilantro
- Avocado slices
- Tortilla chips
- Sour cream
- Diced tomatoes
Instructions
- Combine Ingredients: Add the chicken broth, rinsed quinoa, red enchilada sauce, diced green chilies, drained corn, rinsed black beans, diced yellow onion, cumin, chili powder, garlic powder, kosher salt, and black pepper to the crock pot. Stir everything to combine the ingredients evenly, then submerge the chicken breasts into the mixture. Cover the crock pot.
- Cook on Low: Set the crock pot to low heat and cook the casserole for 4 to 6 hours, allowing the quinoa to cook through and the chicken to become tender and fully cooked.
- Shred Chicken: Once cooked, remove the chicken breasts from the crock pot and shred them using two forks until fully pulled apart.
- Mix and Add Cheese: Stir the shredded chicken back into the crock pot mixture. Sprinkle the shredded Mexican or cheddar cheese evenly over the top, then cover again and cook on low for an additional 10 to 15 minutes, or until the cheese has completely melted.
- Serve with Toppings: Ladle the casserole into bowls or onto plates and garnish with chopped cilantro, avocado slices, diced tomatoes, sour cream, and crispy tortilla chips as desired for added freshness and texture.
Notes
- Rinse quinoa thoroughly to remove its natural bitterness before adding it to the crock pot.
- For a spicier casserole, add diced jalapeños or increase the amount of chili powder.
- Use homemade enchilada sauce for a fresher flavor, or any store-bought brand works well for convenience.
- Leftovers can be stored in the refrigerator in an airtight container for up to 3 days.
- For a vegetarian version, omit the chicken and substitute with extra beans or tofu.
- Make sure the chicken is fully submerged in the liquid to ensure even cooking.
