Slow Cooker White Chicken Quinoa Chili
The perfect healthy comfort food! This hearty, flavorful chili is packed with tender chicken, protein rich quinoa, beans, and corn, all simmered in a savory, mildly spiced broth. Just toss everything in the slow cooker and let it work its magic!
Equipment
- 6 quart or larger slow cooker
- Cutting board and sharp knife
- Two forks (for shredding chicken)
- Measuring cups and spoons
- Can opener
- Colander (for rinsing beans)
Ingredients
- 1½ pounds boneless skinless chicken breasts
- 1 cup uncooked quinoa rinsed
- 1 medium yellow onion chopped
- 2 large celery stalks chopped
- 1 jalapeño seeds and membranes removed, finely chopped
- 4 cloves garlic minced
- 2 4.5 ounce cans diced green chiles
- 1 15 ounce can cannellini beans, drained and rinsed
- 1 cup frozen corn kernels
- 4 cups low sodium chicken broth
- 1 tablespoon ground cumin
- ½ teaspoon dried oregano
- 1 bay leaf
- 1½ teaspoons salt plus more to taste
- ¼ teaspoon black pepper plus more to taste
- Juice of 1 lime about 2 tablespoons
For Serving (Optional but Recommended):
- Fresh cilantro chopped
- Diced avocado
- Shredded Monterey Jack or cheddar cheese
- Sour cream or plain Greek yogurt
- Tortilla chips or strips
- Lime wedges
Instructions
- Combine Ingredients in Slow Cooker: Place the chicken breasts in the bottom of a 6 quart slow cooker. Add the rinsed quinoa, chopped onion, celery, jalapeño, garlic, diced green chiles, drained cannellini beans, frozen corn, chicken broth, cumin, oregano, bay leaf, salt, and pepper. Stir gently to combine.
- Slow Cook: Cover the slow cooker with the lid. Cook on HIGH for 3-4 hours or on LOW for 6-8 hours. The chicken should be fall apart tender and the quinoa cooked through.
- Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite sized pieces. Discard the bay leaf.
- Combine and Finish: Return the shredded chicken to the slow cooker. Add the fresh lime juice and stir everything together to combine. Taste and adjust seasoning with additional salt, pepper, or a squeeze more lime juice if desired.
- Serve: Ladle the chili into bowls. Top with your favorite garnishes like cilantro, avocado, shredded cheese, sour cream, and tortilla chips. Serve immediately.
Notes
- Quinoa: Be sure to use uncooked, rinsed quinoa. It cooks perfectly in the slow cooker and adds a wonderful texture.
- Spice Level: This chili is mildly spicy. For more heat, leave some seeds in the jalapeño or add an extra jalapeño. For a milder version, omit the jalapeño entirely.
- Make it Creamy: For a creamier chili, stir in 4 ounces of softened cream cheese or ½ cup of heavy cream/Greek yogurt after shredding the chicken.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavor is even better the next day!
- Freezing: This chili freezes beautifully. Cool completely, then transfer to freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.