Slow Cooker White Chicken Quinoa Chili
This Slow Cooker White Chicken Quinoa Chili is warm, hearty, and packed with wholesome ingredients for a comforting, nutritious weeknight meal.
Servings: 6 servings
Ingredients
- 1 lb. boneless skinless chicken breasts
- 1 cup uncooked quinoa
- 1 medium onion chopped
- 2 large stalks celery chopped
- 1 jalapeño de-seeded and chopped
- 4 cloves garlic minced
- 2 cans diced green chiles 4.5 oz each
- 1 can cannellini beans 15 oz, drained and rinsed
- 1 cup frozen corn
- 4 cups low-sodium chicken broth
- 1 lime juice of 1
- 1 Tbsp cumin
- 1/2 tsp dried oregano
- 1 bay leaf
- 1 1/2 tsp salt
- 1/4 tsp pepper
Optional Toppings
- fresh cilantro
- sliced avocado
- shredded cheese
Instructions
Prep Your Ingredients
- Rinse the quinoa under cold water to remove its natural bitterness. Chop the onion, celery, and jalapeño, removing seeds from jalapeño. Mince garlic, drain and rinse cannellini beans, and open cans of diced green chiles.
Layer in the Slow Cooker
- Place chicken breasts at the bottom of the slow cooker. Sprinkle uncooked quinoa evenly over the chicken. Add chopped onion, celery, jalapeño, garlic, diced green chiles, cannellini beans, and frozen corn on top.
Add Spices and Liquids
- Pour in low-sodium chicken broth. Add cumin, oregano, bay leaf, salt, and pepper. Gently stir to combine, avoiding disturbing the chicken too much.
Cook Low and Slow
- Cover slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is cooked through and vegetables are tender.
Finish and Serve
- Remove chicken breasts and shred with two forks. Return shredded chicken to slow cooker and stir in fresh lime juice. Taste and adjust seasoning. Serve hot with optional toppings like cilantro, avocado, or shredded cheese.
Equipment
- Slow Cooker
- Cutting Board
- Sharp Knife
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Silicone spatula
- Can opener
Notes
- Rinse quinoa well to remove bitterness and ensure a clean flavor.
- Shred chicken separately before adding back to keep meat tender and evenly distributed.
- For creamier texture, stir in coconut milk or Greek yogurt before serving.
- Freeze leftovers in airtight containers for up to 3 months for easy meal prep.
- Adjust spice level by omitting jalapeño or substituting with milder peppers.