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.

Cuisine American
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Yield 8 servings


  • 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)


  1. Make sure you rinse the quinoa and then add everything into a 6 quart slow cooker.
  2. 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.
  3. Remove chicken and shred it with two forks. Return to slow cooker.
  4. Garnish with cheese, sour cream, avocados, and tortilla strips.

Recipe Notes

Source: adapted from Sweet Treats and More