Creamy Tex-Mex Quinoa Dippers

This chicken recipe, Creamy Tex-Mex Quinoa Dippers, leans on boneless skinless chicken breasts, frozen corn kernels and quinoa. It makes 8 Servings and takes about 495 minutes.

• Yield 8 Servings
• Ready in 495 minutes
• Prep 15 minutes
• Cook 480 minutes

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

Instructions

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.

Give it a minute off the heat, then serve it while it is still hot.