Slow Cooker Chicken Quinoa Chicken Chili
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Slow Cooker Chicken Quinoa Chicken Chili
Print Recipe
  • 1 cup quinoa, rinised
  • 2 16 oz can diced tomatoes
  • 1 16 oz can of natural tomato sauce
  • Two - 1/2 cups black beans (I soak my beans) *Substitute with 2 16 oz cans of beans
  • 1 cup frozen corn or fresh *Substitute with 16 oz can of corn
  • 1 cup Cannellini white beans (soaked or canned)
  • 1/2 cup diced red pepper
  • 3 cups organic free range chicken stock
  • 2 large chicken breasts, frozen or thawed (cook longer if frozen) *I also use rotisserie chicken for this recipe.
  • 1 tsp garlic powder
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp crushed red pepper (optional for a little more kick!)
  1. Cut and cube chicken before putting it in the slow cooker. Dice red pepper. If using frozen chicken breasts you can cut or shred once it is cooked.
  2. Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. If you add frozen chicken breasts to yours cook on high for about six hours. As long as the chicken is cooked – it’s done!
  3. Top with a sprinkle of cheese, sour cream or greek yogurt, avocados – whatever sounds good to you!
Recipe Notes

Busy Mom tip: If you can throw healthy ingredients into a slow cooker all day, make your home smell like a restaurant while at the same time easing dinner prep before running out the door for multiple practices - DO IT! I make this once a week during the fall and winter months. Leftovers for lunch rock!

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