Slow Cooker Quinoa Chicken Chili

Warm up your weeknight dinners with this hearty and nutritious Slow Cooker Quinoa Chicken Chili! Packed with protein-rich quinoa, tender shredded chicken, and a medley of beans—including black beans and kidney beans—this one-pot wonder is both comforting and wholesome. Bursting with bold flavors from chili powder, cumin, and paprika, this chili is slow-cooked to perfection, allowing the spices to infuse every bite. The recipe is a breeze to prepare, with just 15 minutes of prep time before it simmers away in your slow cooker, making it an ideal hands-off meal. Serve it piping hot with fresh cilantro, sour cream, and shredded cheese for a customizable, crowd-pleasing dish perfect for cozy dinners, meal prep, or game-day gatherings. This gluten-free and fiber-packed chili is sure to become a family favorite!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 cup Cooked quinoa
• 2 14.5 oz cans Canned diced tomatoes
• 1 15 oz can Canned black beans
• 1 15 oz can Canned kidney beans
• 1 15 oz can Canned corn kernels
• 1 large Green bell pepper, diced
• 1 medium Onion, diced
• 3 cloves Garlic cloves, minced
• 1.5 cups Chicken broth
• 2 tablespoons Chili powder
• 1.5 tablespoons Ground cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Crushed red pepper flakes (optional)
• 0.25 cup Fresh cilantro, chopped (for garnish)
• 0.5 cup Sour cream (optional, for serving)
• 0.5 cup Shredded cheese (optional, for serving)

Directions

Step 1

Place the boneless, skinless chicken breasts in the slow cooker.

Step 2

Add the diced tomatoes, black beans, kidney beans, and corn kernels to the slow cooker (do not drain the cans—use the liquid for flavor).

Step 3

Stir in the diced green bell pepper, diced onion, and minced garlic.

Step 4

Pour in the chicken broth and cooked quinoa, mixing gently to combine the ingredients.

Step 5

Sprinkle the chili powder, cumin, paprika, salt, black pepper, and crushed red pepper flakes (if using) over the mixture. Stir to distribute the spices evenly.

Step 6

Cover the slow cooker with the lid and set it to cook on low heat for 6-8 hours or high heat for 3-4 hours.

Step 7

About 30 minutes before the cooking time is up, carefully remove the chicken breasts from the slow cooker. Shred the chicken using two forks and return it to the slow cooker. Stir well to incorporate the shredded chicken.

Step 8

Taste the chili and adjust the seasoning if needed (e.g., more salt or spices).

Step 9

Once the cooking time is complete, turn off the slow cooker. Serve the chili hot, garnished with fresh cilantro and accompanied by optional toppings like sour cream and shredded cheese.

Nutrition Facts

Serving size	(3088.3g)

Amount per serving	% Daily Value*
Calories	2630.0

Total Fat 78.0g	0%
Saturated Fat 31.9g	0%
Polyunsaturated Fat 7.8g
Cholesterol 136.4mg	0%
Sodium 8961.3mg	0%
Total Carbohydrate 374.6g	0%
Dietary Fiber 111.8g	0%
Total Sugars 53.3g
Protein 124.4g	0%

Vitamin D 12IU	0%
Calcium 1408.4mg	0%
Iron 46.2mg	0%
Potassium 7575.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.0%

Protein: 18.4%

Carbs: 55.5%