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Crock-Pot Mexican Chicken & Quinoa

Sara Ann
  • 255 minutes
  • Serves

INGREDIENTS

1 lb

Ground chicken

1 15.5 ounce can

Black beans, organic

1 cup

Corn, frozen

2 cloves

Garlic

1

Yellow onion, medium

1 cup

Salsa

1 cup

Tricolor quinoa

3 tbsp

Taco seasoning

1 can

Enchilada sauce

1 cup

Water