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A bowl of hearty chicken and quinoa chili topped with avocado and fresh lime

Slow Cooker Quinoa Chicken Chili

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 servings
Calories 385 kcal

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.