Slow Cooker Mexican Chicken Quinoa



    • 4 Organic Chicken breast, trimmed and rinsed (Costco)
    • 1 14.5oz can back beans rinsed (Costco)
    • 1 14.5oz can of diced tomatoes or fresh salsa (Costco)
    • 2 cups corn
    • 1 cup yellow onion chopped, (I had frozen chopped red onion)
    • 3 Tbsp Home Made Taco Seasoning
    • 1 Cup rinsed Quinoa (Costco)


        1. In a Crock Pot Mix all Ingredients above before adding chicken
        2. Submerge chicken breasts in the mixed ingredients
        3. Cook on high for 4 hrs

        1. Shred chicken with fork or take it out and slice it
        2. Mix all ingredients until well blended

        1. Scoop portions into bowls and add toppings of your choice

        1. OR – layer tortillas on an oven safe plate, scoop Chicken Quinoa Mixture on top, layer with cheese, place in oven at 350 degrees for 5-10min.  Top with remaining toppings.


B0n Appetite,  Ana-Maria Temple, MD

My Latest Posts

The Eczema and Sugar Connection

In this blog post, I review how sugar is related to eczema and why we all need to pay...


What can cause Eczema?

If you Google “what causes eczema?” the typical answers describe an inflammatory skin condition, genetic in origin, primarily related...


Should I use Vitamin D for Eczema Treatment?

Can Vitamin D be used for the eczema treatment? Let’s review the medical literature on how vitamin D can...


Download Dr. Temple's Mega-list of Approved Packaged Foods

Sign up with your email address to receive your free download, tips, news and updates!

Scroll to Top