Texican Slow Cooker Quinoa Chicken Dinner

Texican Slow Cooker Quinoa Chicken Dinner
  • Prep Time: 15
  • Total Time: 375
  • Servings: 4

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About this Recipe


4 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts
3/4 cup (175 mL) Quinoa, rinsed and drained (uncooked)
1 can (19 oz/540 mL) black beans, rinsed and drained
2 cups (500 mL) Salsa
1/2 cup (125 mL) Grated light Cheddar cheese
1/4 cup (60 mL) Chopped fresh cilantro or thinly sliced green onions (optional)
1 Avocado, diced
Salt and pepper


SEASON the chicken with salt and pepper. Place in a slow cooker along with quinoa, black beans, and salsa. Stir to combine. Cover and cook on high for 3 hours or on low for 6 hours or until the internal temperature of the chicken has reached 165°F (74°C).

SERVE the chicken sprinkled with cheese, cilantro or green onions and avocado. If it is too thick, use a little chicken broth to thin to a saucier version.


Add chopped fresh chilies for a spicy kick!

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