Slow Cooker Chicken Enchilada Quinoa - cooking recipe

Ingredients

1 lb ground chicken
1 1/2 cups uncooked quinoa, rinsed
15 ounces black beans, rinsed and drained
1 cup frozen corn
15 ounces diced fire roasted tomatoes
2 garlic cloves, minced
1 medium onion, chopped
1 -2 jalapeno pepper, finely chopped
1 cup water
10 ounces enchilada sauce
2 tablespoons Mexican chili powder
1 tablespoon cumin
2 teaspoons ground coriander
1 cup Mexican blend cheese, shredded
3 green onions, chopped
1/4 cup fresh cilantro, chopped

Preparation

In a large skillet, cook the ground chicken until no pink remains. Place in the slow cooker.
Add in all ingredients through coriander. Stir to combine. Cover the slow cooker and cook on high for 3 hours or until the liquid is all absorbed into the mixture.
Remove the lid and stir everything again. Taste and adjust seasoning if necessary.
Stir in half the cheese and sprinkle the other half on top. Top with the topped green onions and cilantro.