This Slow Cooker White Chicken and Quinoa Chili is the perfect blend of hearty and healthy that will keep you warm and cozy all winter long!
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With the New Year officially in full swing, healthy eating has definitely become a huge priority with our family! I love the holidays and all, but it sure is easy to get caught up in all the sweets and treats that time of year has to offer which only leads to bad cycle of unhealthy eating. We decided early on that January 1st not only would kick off the start of a new year, but it would also be the beginning of a new US as well!
I’ll be honest…I hate making “resolutions” because rarely are they ever kept, but diving back into our weekly meal prep routine got me excited to try out some new recipes and this Slow Cooker White Chicken and Quinoa Chili sure makes it EASY to get started! It’s the perfect blend of hearty and healthy and is sure to keep you warm and cozy all winter long.
Oh and I should also mention the flavors in this chili are crazy delicious!
Bob’s Red Mill is a trusted brand that I have always used so of course I love cooking with their quinoa. All of their quinoa comes pre-washed and air-dried to remove any bitterness, it’s gluten-free and can be easily cooked in just 15 minutes! For this particular recipe I used a slow cooker, but quinoa is so versatile that it can be cooked in many different ways. I mean I’ve put it in muffins, soups, salads, and even burgers, so there are lots of fun ways you can utilize quinoa. It just adds such a great texture to any dish and is packed with tons of protein and fiber so it’s easy to incorporate into your healthy lifestyle!
Bob’s Red Mill offers white quinoa as well as tri-color quinoa, which is a fun blend of white, red and black that adds a colorful flare to whatever dish you’re making. I used the white quinoa in this chili recipe, but you could use either and still achieve the same great taste!
I am such a sucker for slow cooking meals because you can just dump all your ingredients into the crock pot, turn it on and come back to a hearty, delicious meal! I mean it doesn’t get much easier than that. This chili has all my favorites like jalapeños, sweet corn, juicy chicken and, of course, quinoa! The flavors are incredible and I love that the chicken just marinates in everything all day as it cooks.
You can also add your favorite toppings like fresh cilantro, avocado, shredded cheese and even sour cream. This is one of those recipes you can easily make your own so feel free to adjust any seasonings or veggies as-needed!
I also want to note that this soup is super freezer-friendly too which is a huge help to me during those busy work weeks! I like to separate the chili out into individual serving sizes and freeze them in sealed containers. Then when I’m ready to eat, I just thaw them out separately and enjoy! I just love crock pot dishes because not only do they save you tons of time in the kitchen, but they also save you money and make clean up such a breeze because everything cooks right in one pot! Plus who doesn’t love leftovers??
Hope you all enjoy this recipe as much as we did!
Slow Cooker White Chicken and Quinoa Chili
Ingredients
- 1½ lb. boneless skinless chicken breasts
- 1 cup uncooked quinoa
- 1 medium onion, chopped
- 2 large celery stalks, chopped
- 1 jalapeño, de-seeded and chopped
- 4 cloves garlic, minced
- 2 (4.5 oz) cans diced green chiles
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup frozen corn
- 4 cups low-sodium chicken broth
- Juice of 1 lime
- 1 Tbsp cumin
- 1/2 tsp. dried oregano
- 1 bay leaf
- 1 1/2 tsp. salt
- 1/4 tsp. pepper
- Toppings, optional: Cilantro, avocado, shredded cheese
Instructions
- In a 6-quart slow cooker, add chicken and the rest of ingredients, cover and place on high for 3 to 4 hours or low 6 to 8 hours.
- Remove chicken and shred with two forks then add back into the slow cooker. Season with additional salt and seasonings if needed.
- Spoon chili into bowls and top with favorite toppings, enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Is there a way to print this recipe without printing the whole page? I didn’t see the print button.
Yeah unfortunately it only prints from a desktop computer, but I’ve contacted my developer to update the print feature so you’ll be able to print from mobile and tablet as well! Sorry about the inconvenience!
Hi, Thank you for this recipe. It was delicious. I didn’t have jalapeños so I substituted two chipotle peppers in sauce. And I added about a tablespoon of the chipotle sauce to the crockpot. I also only had one can of diced chiles. Turned out great. Thank you!
Can you make this recipe without a slow cooker??
Hi, Kelly, just discovered your site. I’ve been browsing the recipes. I’m not seeing sodium content, but i like that you use sea salt. I have to watch my sodium intake.
Thanks
Just curious
Just made this recipe in the instant pot… so yummy!!! I set it for 15 minutes on HIGH and used natural release (about 15-20 minutes). It was a little thicker than I expected so next time I will be using a little less quinoa. The only extras I added at the end were a dash of salt and freshly chopped cilantro. This recipe is for sure a keeper!
So glad you enjoyed this and thank you for sharing how you made this in your Instant Pot! 🙂 Great idea!
I’m loving your recipes! Do you happen to know the 21 day fix container count for this recipe?
I just made this on the stove top and it turned out excellent!
I made this today and it was delicious! I used sweet peppers cuz my husband doesn’t like spicy and he really likes it. Thank you
Just wondering if the Macro count is with the Avacado topping?
No it’s not, sorry!