This Slow Cooker Chicken and Quinoa Chili Recipe is a nutritious and hearty meal that combines tender chicken, protein-packed quinoa, and a variety of beans and spices. Perfect for busy days, this Crockpot recipe allows you to set it and forget it while the flavors meld together beautifully.
Hearty Chicken and Quinoa Chili
This chili features a blend of chicken, quinoa, kidney beans, and black beans simmered in a rich tomato sauce with spices. The recipe takes about 6 hours in the slow cooker and serves 6 people, making it ideal for family dinners or meal prep.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup quinoa, rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (28 oz) crushed tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 cups chicken broth
- Chopped cilantro and lime wedges for serving (optional)
Instructions
- Prepare the Chicken: Place the chicken breasts at the bottom of the slow cooker.
- Add Ingredients: Layer the quinoa, beans, crushed tomatoes, onion, garlic, bell pepper, chili powder, cumin, paprika, salt, pepper, and chicken broth on top of the chicken.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is cooked through and easily shreds with a fork.
- Shred Chicken: Once cooked, remove the chicken, shred it with two forks, and return it to the chili. Stir to combine.
- Serve: Ladle the chili into bowls and garnish with chopped cilantro and lime wedges if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 320kcal
- Fat: 6g
- Protein: 30g
- Carbohydrates: 40g
