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.
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.
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.
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:
- Quinoa Lemon Salad
- Quinoa with Goat Cheese, Strawberries
- Quinoa Salad with Balsamic Vinegar, Arugula, Pistachios
- Quinoa Avocado Spinach Salad
This recipe was inspired by this recipe from Sweet Treats More.