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These bowls are a ridiculously easy way to eat healthy, and get your veggies, protein and fiber in one dish. Best part: The leftovers taste even better. 

Start by placing 4 chicken breasts in a crock pot. I didn’t add anything to them, just the 4 chicken breasts all alone. Set your crock pot on low for 8 hours, or on high for 4 hours. 

When the chicken is done, shred it using two forks and pour over the enchilada sauce. I made my own, but you can buy it. Be wary of hidden preservatives in canned enchilada sauce. 

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Put the cover back on, and while the chicken is warming, cook 1 cup of quinoa according to the package directions. 

Spoon about 1/2 cup of quinoa into a bowl. 

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Spoon over chicken. 

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Add any toppings you like! 

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I used shredded cheese, thinly sliced cabbage, cilantro, avocado, some sliced red onion and sour cream. Feel free to add jalapeños, black beans and a good squeeze of lime! 

Enjoy! 

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Crock Pot Chicken Enchilada Quinoa Bowl
Serves 4
An easy and delicious weeknight meal that packs protein, veggies and fiber into one dish.
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Prep Time
30 min
Cook Time
8 hr
Total Time
8 hr 30 min
Prep Time
30 min
Cook Time
8 hr
Total Time
8 hr 30 min
Ingredients
  1. 4 chicken breasts
  2. 2 cups enchilada sauce (or 1 16 oz can)
  3. 1 cup quinoa, uncooked
  4. Desired toppings such as: shredded cheese, cabbage, red onion, baby kale, jalapeños, cilantro, sour cream, hot sauce, lime, etc.
Instructions
  1. Cook 4 chicken breasts in the crock pot for 8 hours on low or 4 hours on high.
  2. When cooked, use two forks to shred the chicken.
  3. Pour the enchilada sauce over the chicken and mix until combined.
  4. Cook quinoa according to package directions.
  5. Spoon 1/2 cup quinoa into bowl.
  6. Spoon shredded chicken over quinoa.
  7. Add desired toppings. Enjoy!
Notes
  1. If necessary, add a few splashes of chicken stock to the chicken and enchilada sauce to achieve desired consistency.
Skinny Legs and Nachos http://skinnylegsandnachos.com/