Slow Cooker Quinoa Chicken Chili
I was recently in Utah and realized that it’s still cold in other parts of the world while we’re sweating here in Florida. While I was there I had lunch with some fellow foodies: Chef In Training, Boys Ahoy, Taste and Tell, and Oh Sweet Basil. It was so nice to be able to talk incessantly about food without fear of being judged while trying to juggle our plethora of children.
And it seems that we also have the same taste in food because this morning when I popped this in the slow cooker I didn’t even realize that this recipe came from Boys Ahoy until later in the day. This chicken chili is made a whole lot heartier with some quinoa. Quinoa has a ton of protein and is a great addition to an already protein packed chili.
I love it topped with a little sour cream, cheese, avocado, and tortilla strips. 
Slow Cooker Quinoa Chicken Chili
This chicken chili is made a whole lot heartier with some quinoa. Quinoa has a ton of protein and is a great addition to an already protein packed chili.
Ingredients
- 1 28 ounce can of diced tomatoes
- 1 14 ounce can diced tomatoes with green chilies
- 1 15 ounce can of black beans, rinsed and drained
- 1 15 ounce can of chili beans, rinsed and drained
- 1 15 ounce can of corn, drained
- 2 cups chicken broth
- 2 large boneless skinless chicken breasts (use 3 if they're small)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons cumin
- 1/2 teaspoon red pepper flakes
- 2-3 teaspoons chili powder
- 1 cup of quinoa, rinsed
- toppings of your choice (cheese, sour cream, avocados, and tortilla strips)
Instructions
- Make sure you rinse the quinoa and then add everything into a 6 quart slow cooker.
- Cook for 6-8 hours on low or 4-6 hours on high. If you're using frozen chicken you may have to cook it longer.
- Remove chicken and shred it with two forks. Return to slow cooker.
- Garnish with cheese, sour cream, avocados, and tortilla strips.
Recipe Notes
Source: adapted from Sweet Treats and More
If I have no time to make this in the slow cooker, what is your recommendation for cooking the chicken and the quinoa?
Quinoa does not take a long time to cook so you could simmer the chili on the stove with the uncooked quinoa and it will cook in about 15-20 minutes. The chicken can be cooked on a stove top or boiled or grilled. Anything would work.
Making this for my boyfriend and all the guys he works with… This is probably the 5th time I’ve made this recipe. I don’t really like chili but I love this! Plus, it’s gluten free!
Yay! Glad I could help!
I was excited about this protein packed chili, but was really disappointed with the flavor. After reading the comments I boosted up the spice a bit… it was spicy, but was still missing something… it was bland, yet spicy. We tried adding several other things, but it just was missing something. Sad I won’t be making this again. 🙁
I am trying this recipe as I type 🙂 can not wait to see how it turns out-looks delicious! thanks for sharing!!
Can I cook this on the stove over low heat? Any idea how long that might take?
I honestly have no idea how long that would take. Maybe 30-40 minutes?
How many calories a serving?
I’m not sure. Sorry!
Ooh, this looks so tasty! The leftovers seem like they would make excellent huevos rancheros too!
I have this cooking in the crockpot right now, I can’t wait to get home and try it!!! Thanks for all your great recipes 🙂
I want to make this tonight. Do I just put raw chicken in with all the ingredients at the same time??
Yep! You can totally put it in raw.
I have a lb. of frozen ground beef I want to use. Would the cook time, etc. change if I substituted the chicken for beef?
No. The cooking time shouldn’t change at all. Good luck.
I just discovered this site and am enjoying the content. When the top ten list came out a few days ago, I immediately flagged the Slow Cooker Quinoa Chicken Chili. I had all the ingredients so made it yesterday w/o reading any of the comments. I agree w/a previous commenter that the spice level needs amping up, but my main issue was the cook time. I made the recipe exactly as written and cooked 5 hrs on high. The finished product was so thick it was more like a dip than a chili/stew. 6 hours on low would probably be plenty of time but not on high. I will thin it and eventually use it all. Just a warning because nobody needs 6 qts of Quinoa Chicken Chili Dip !