Slow Cooker Quinoa Chicken Chili Recipe

Slow-Cooker-Quinoa-Chili-ChickenMouse over image (top right) to PIN or click here to REPIN!

I’m not sure whether I’d call this Quinoa Chicken Chili or Quinoa Taco Soup – either way, I’d call it  scrumptious. I’ve never made quinoa in a savory way – so I was excited to give it a try and it didn’t disappoint. Quinoa is very high in protein, so it goes great in this chicken chili to help give it some heft and substance.

I love that it was cooked in the Crock Pot – which means it only took me about 15 minutes to toss together this morning and the slow cooker did all the work.

INGREDIENTS

1 cup of quinoa, rinsed

One (1) 28 oz can of diced tomatoes (you could use crushed)

One (1) 14 oz can diced tomatoes with green chilies (Rotel)

Two (2) 16 oz cans of black beans, rinsed, drained

One (1) 15 oz can of corn, drained

3 Cups chicken stock

2 large chicken breasts, frozen or thawed (cook longer if frozen)

1 tsp garlic powder

2 tsp cumin

1 tsp crushed red pepper

2 tsp chili powder

This has a nice little kick to it, but I didn’t think it was too spicy. If you’re nervous about spice, reduce the red pepper and the chili powder by half.

Quinoa-in-crockpot-slow-cooker

HOW TO PREPARE

1.) Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. I added frozen chicken breasts to mine and cooked on high for about six hours. As long as the chicken is cooked – it’s done!

2.) Remove chicken and shred it with two forks. Return to slow cooker.

3.) Top with cheese, sour cream, avocados – whatever sounds good to you! I’m thinking the next day it would probably thicken up enough to eat in a whole wheat tortilla.

Crockpot-Quinoa-Chili

Have you made a quinoa dish in the slow cooker? I’d love to hear about it!

Did you know you can also cook quinoa in the rice cooker?  Here are some other Quinoa recipes:

This recipe was inspired by this recipe from Sweet Treats More.

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Comments

  1. Just put the lid on the crock pot. I used 2 1/2 c veggie broth and skipped the chicken. Also one 28 oz can Rotel and a smaller can of fire roasted tomatoes because that’s what I had on hand. This has plenty of protein without the meat. It’s a perfect vegan dish. Or it will be until I put a dab of greek yogurt top.
    .

  2. Made this two days ago but instead of apices, I substituted a can of chipootle peppers in adobo sauce, thinned out with more stock and water and added more beans. Love it! So easy I could actually do before work.

  3. Will be making this tomorrow no doubt. I love quinoa!!

  4. I made this today, with a few tweaks. It was so good! It ended up cooking really quickly so I had a bowl for lunch, and am really looking forward to having it again for dinner if that tells you anything. Would you mind if I share this recipe on my blog? I will of course credit it to you and link back to your post. I only put recipes on my blog that we love and this one definitely qualifies.

  5. In the crock pot, will be done in time for dinner :) Thanks for sharing the recipe .

  6. I just put everything in the crockpot! I can’t wait for it to be finished! I did tweek the recipe a little, but I hope I didn’t over do it! I added onions, I did 1 can black beans, 1 can kidney beans, more like 3 tbsp of crushed red pepper, less vegetable stock, and 2 10oz can of rotel, 1 14.5oz can of diced tomato. I didn’t want the chili to be too watery and I love spice! So I will write back when it’s finished in 6 hours! Thanks so much for sharing the recipe! What a great way to incorporate protein in your diet! I just started using a crockpot and it’s the best invention in the world!

  7. I made this a few nights ago for my family of five. Huge hit. There were no leftovers at all. Normally the same amount of any soup in the crockpot would have enough leftovers for lunch. I added more of the seasons to taste like any cook does. The first time that I have made quinoa where the family didn’t turn their noses up. Thank you!

  8. This recipe looks amazing and I want to try it today, but I was wondering how I could make it this using leftover cooked quinoa that I already have in the fridge.. Would I just add it toward the end when the chili is mostly cooked, and would I have to change the amount of liquid ingredients I use in the recipe (such as chicken broth) since I won’t be added uncooked quinoa for it to be absorbed in?

    • Hmmm, that’s a good question Kayla? I don’t know the answer. I’d hate to recommend one thing and have it ruined. You could try adding it toward the end, but it may not have the flavor because it will have already absorbed the water it needs? Does that make sense?

    • I don’t see a problem with adding cooked. It gets quite thick and I ended up thinning out with about 5 cups of liquid. I would use the same amount of stock as recipe calls for and add the cooked.

  9. How many does it cook for?? I’m looking to make it for my 6 room mates

  10. Did you cook the Quinoa first?

  11. Just made this for the first time. Couldn’t have been easier. This will be a staple now for us. Mmmmmmm

  12. LOVE LOVE LOVE! I make this all the time. My husband loves it, too. I add more like 3 or 4 chicken breasts to it but otherwise stay true to the recipe and it’s a big hit. Always have leftovers and it freezes well, too. I’m on weight watchers and calculated it out to 7 points a (big) serving. THANK YOU!

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