Instructions

• In a 6-quart slow cooker add 1½ lb. boneless skinless chicken breasts, 1 cup uncooked quinoa, 1 medium chopped onion, 2 large chopped celery stalks, 1 de-seeded and chopped jalapeño, 4 cloves minced garlic, 2 (4.5 oz) cans diced green chiles, 1 (15 oz) can cannellini beans (drained and rinsed), 1 cup frozen corn, 4 cup slow-sodium chicken broth, juice of 1 lime, 1 Tbsp cumin, 1/2 tsp dried oregano, 1 bay leaf, 1 1/2 tsp salt, and 1/4 tsp pepper. Stir once to combine.
• Cover and cook on HIGH for 3–4 hours or on LOW for 6–8 hours, until the chicken is cooked through and the quinoa is tender.
• Remove the chicken from the slow cooker to a cutting board or bowl and discard the bay leaf from the cooker.
• Shred the chicken with two forks, return the shredded chicken to the slow cooker, and stir to combine.
• Taste and adjust seasoning with additional salt or pepper if needed.
• Spoon the chili into bowls and top with optional toppings (cilantro, avocado, shredded cheese). Serve hot.