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Slow Cooker Chicken Quinoa Enchilada Stew

  • Author: She's Almost Always Hungry
  • Total Time: 6 hours, 30 minutes
  • Yield: 8 1x


This easy slow-cooker stew is a spicy, filling dish that tastes even better the next day. It is based on a vegetarian recipe from Two Peas & Their Pod.



1 cup uncooked quinoa, rinsed

1/2 cup water

1 small onion, diced

2 cloves garlic, minced

1 red bell pepper seeds and ribs removed, diced

2 15-ounce cans low-sodium black beans, rinsed and drained

1 29-ounce can mild red enchilada sauce

1 15-ounce can diced tomatoes

1 4.5-ounce can chopped green chiles

2 chipotle peppers in adobo, minced, optional

1 cup corn frozen kernels

Juice of 1 lime

1 teaspoon ground cumin

1 tablespoon chili powder

1/3 cup chopped cilantro, optional

Salt and black pepper to taste

1 rotisserie chicken breast, shredded

1 1/2 cups shredded Mexican cheese

Optional toppings

Sliced green onions


Sour cream


Lime wedges


Combine all the ingredients except the rotisserie chicken, shredded cheese, salt, pepper, and optional toppings in a slow cooker. Cover and cook on high for 3 hours or low for 6 hours, until the liquid is absorbed and the quinoa is cooked.

Remove the lid and stir the stew. Taste and adjust seasonings as needed.

Stir in the shredded chicken and 3/4 cup shredded cheese. Top with remaining cheese, replace the lid, and cook until the cheese is melted, about 15 minutes.

Serve with optional toppings.

  • Prep Time: 15 minutes
  • Cook Time: 6 hours, 15 minutes
  • Category: Main Dishes
  • Cuisine: American


  • Calories: 479.16
  • Sugar: 11.78 g.
  • Sodium: 1668.98 mg.
  • Fat: 14.41 g.
  • Saturated Fat: 5.55 g.
  • Carbohydrates: 51.25 g.
  • Fiber: 13.53 g.
  • Protein: 38.66 g.
  • Cholesterol: 91.95 g.

Keywords: slow cooker, black beans, quinoa, rotisserie chicken