Creamy Tex Mex Quiona Dippers

http://www.melskitchencafe.com/creamy-tex-mex-quinoa-dippers/

I was so excited to see this recipe that was a crockpot recipe and it used quinoa! It was easy and pretty good.  Landon loved it too since I could just throw chunks of it on his tray and it was soft enough for him to chew.  Mark used this for burrito filling the next day.  I did love that don't think about how you are eating quinoa.

Creamy Tex-Mex Quinoa Dippers

YIELD: SERVES 6-8

INGREDIENTS

• 1 pound boneless, skinless chicken breasts, cubed
• 1 cup frozen corn kernels
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (14.5 ounce) can diced or petite-diced tomatoes, undrained
• 1 cup quinoa, well-rinsed and drained
• 1 cup low-sodium chicken broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4-8 ounces light or regular cream cheese, cubed (depending on how creamy you like it)
• Squeeze of fresh lime juice
• Handful of chopped fresh cilantro

DIRECTIONS

1. In a 4- or 5-quart slow cooker, toss the chicken, corn, black beans, tomatoes and quinoa together.
2. In a liquid measuring cup, whisk together the broth, chili powder, cumin, garlic powder, onion powder, salt and pepper. Pour the mixture over the ingredients in the slow cooker and give it all a good stir (scrape down any quinoa that may be stuck to the sides of the slow cooker above the liquid).
3. Cover and cook on low for 6-8 hours.
4. Toss in the cubed cream cheese and cover the slow cooker for 5-10 minutes to let it soften.
5. Stir all the ingredients together until the cream cheese is mixed in well.
6. Add the lime juice and cilantro and give it another quick stir.
7. Serve warm with tortilla chips.

Recipe Source: from Mel’s Kitchen Cafe (inspired from a recipe my sister Em sent me that was more of a Ranch-style quinoa slow cooker meal; altered it to be Tex-Mex without any prepackaged seasonings)