Slow Cooker Quinoa Chicken Chili

Slow Cooker Quinoa Chicken Chili

I’m not sure whether I’d call this Quinoa Chicken Chili or Quinoa Taco Soup – either way, I’d call it scrumptious. Quinoa is very high in protein, so it goes great in this chicken chili to help give it some heft and substance.

Slow Cooker Quinoa Chicken Chili Recipe

 

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Prep time

15 mins

Cook time

7 hours

Total time

7 hours 15 mins

 

Author: Heather

Recipe type: Slow Cooker

Ingredients

• 1 cup of quinoa, rinsed
• One (1) 28 oz can of diced tomatoes (you could use crushed)
• One (1) 14 oz can diced tomatoes with green chilies (Rotel)
• Two (2) 16 oz cans of black beans, rinsed, drained
• One (1) 15 oz can of corn, drained
• 3 Cups chicken stock
• 2 large chicken breasts, frozen or thawed (cook longer if frozen)
• 1 tsp garlic powder
• 2 tsp cumin
• 1 tsp crushed red pepper
• 2 tsp chili powder

Instructions

1. Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. I added frozen chicken breasts to mine and cooked on high for about six hours. As long as the chicken is cooked – it’s done!
2. Remove chicken and shred it with two forks. Return to slow cooker.
3. Top with cheese, sour cream, avocados – whatever sounds good to you! I’m thinking the next day it would probably thicken up enough to eat in a whole wheat tortilla.

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I’d love to know what you think about this recipe! Leave a comment and let me know!