There is nothing like a warm bowl of chili on a snowy winter day. You want a meal that feels like a hug but keeps you healthy. This Slow Cooker Quinoa Chicken Chili is exactly what your family needs right now. It is packed with protein and so easy to make.
Why This Recipe Is a Winner
This recipe is a total winner for your healthy reset. It uses simple pantry staples to create a deep, smoky flavor. You will love how the quinoa makes it extra filling. It is a budget-friendly meal that feeds a whole crowd. This dish is perfect for those busy winter nights when you need comfort.
Simple Method
Making this dish is incredibly simple for any beginner cook. You just layer the ingredients and let the pot do the work. There is no pre-browning required for the chicken. Just set it and forget it until dinner time. Even if you are new to cooking, you can do this with total confidence.
Simple Ingredients
These ingredients are likely already in your pantry or easy to find at any store.
- 1.5 lbs boneless skinless chicken breasts
- 1 cup uncooked white quinoa, thoroughly rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 cup frozen sweet corn
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step
- Place the raw chicken breasts in a single layer at the bottom of a 6-quart slow cooker.
- Add the rinsed quinoa, black beans, diced tomatoes (with juices), corn, onion, bell pepper, and garlic on top of the chicken.
- In a small bowl, combine the chili powder, cumin, smoked paprika, salt, and pepper; sprinkle the spice blend evenly over the ingredients.
- Pour the chicken broth over the mixture and stir the top layers gently to distribute spices.
- Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours.
- Remove the chicken breasts from the slow cooker and place them on a cutting board; shred the meat using two forks.
- Return the shredded chicken to the slow cooker and stir well to incorporate with the quinoa and vegetables.
- Adjust seasoning with additional salt or pepper if required, and serve hot.
Best Ways to Enjoy It
Serve this in big bowls with a squeeze of fresh lime. Add a dollop of Greek yogurt for extra creaminess. It pairs perfectly with warm cornbread or salty tortilla chips. Enjoy a cozy night in with this satisfying and healthy meal. Your family will love the bright colors and fresh taste.
Storage & Reheating
Store leftovers in an airtight container in the fridge. It stays fresh and delicious for up to four days. You can also freeze this chili for a quick future dinner. Reheat it on the stove over medium heat until steaming. Add a splash of broth if it gets too thick while sitting.
Recipe Tips
- Rinse your quinoa well to avoid any bitter taste.
- Use fire-roasted tomatoes for a deeper smoky flavor profile.
- Shred the chicken while it is still very warm for ease.
- Do not skip the lime juice at the end for brightness.
- Add a handful of fresh spinach at the end for extra greens.
- Double the batch and freeze half for a busy week.
- Check the chicken at 6 hours to ensure it is tender.
Ways to Switch It Up
- Add chopped jalapeños for an extra spicy kick.
- Swap black beans for kidney beans for a classic feel.
- Use vegetable broth to keep the base even lighter.
- In summer, swap the corn for fresh diced zucchini.
Common Questions
Can I use chicken thighs?
Yes, chicken thighs work beautifully in this recipe. They stay very juicy and tender during the long cook time. Just ensure they are boneless and skinless before adding them.
Is this recipe gluten-free?
Absolutely, this recipe is naturally gluten-free. Quinoa is a nutritious seed that is safe for gluten-free diets. Just double-check your chicken broth label to be certain.
I hope this hearty chili brings warmth to your home this winter. It is the perfect way to nourish your loved ones with very little effort. Give it a try and let the slow cooker do the work!
— Lidia
Slow Cooker Quinoa Chicken Chili
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 cup uncooked white quinoa, thoroughly rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) fire-roasted diced tomatoes
- 1 cup frozen sweet corn
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic , minced
- 4 cups low -sodium chicken broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Place the raw chicken breasts in a single layer at the bottom of a 6-quart slow cooker.
- Add the rinsed quinoa, black beans, diced tomatoes (with juices), corn, onion, bell pepper, and garlic on top of the chicken.
- In a small bowl, combine the chili powder, cumin, smoked paprika, salt, and pepper; sprinkle the spice blend evenly over the ingredients.
- Pour the chicken broth over the mixture and stir the top layers gently to distribute spices.
- Cover and cook on LOW for 6 hours or HIGH for 3 to 4 hours.
- Remove the chicken breasts from the slow cooker and place them on a cutting board; shred the meat using two forks.
- Return the shredded chicken to the slow cooker and stir well to incorporate with the quinoa and vegetables.
- Adjust seasoning with additional salt or pepper if required, and serve hot.
