Description
A hearty and healthy slow cooker chili featuring tender chicken, protein-rich quinoa, and a blend of spices for a comforting meal perfect for any day.
Ingredients
1 pound boneless skinless chicken breasts
1 cup quinoa, rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
1 (10-ounce) can diced tomatoes with green chilies, undrained
1 medium onion, diced
1 medium green bell pepper, diced
3 cloves garlic, minced
2 cups low sodium chicken broth
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Place the chicken breasts in the bottom of the slow cooker.
Add the rinsed quinoa, black beans, kidney beans, diced tomatoes (with juice), diced tomatoes with green chilies (with juice), diced onion, diced green bell pepper, and minced garlic on top of the chicken.
Pour the chicken broth over the ingredients in the slow cooker.
Sprinkle the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper evenly over the mixture.
Cover the slow cooker with the lid and cook on low for 6 hours, or until the chicken is cooked through and quinoa is tender.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir well to combine all ingredients.
Cook for an additional 10 minutes on low to allow flavors to meld.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 6 hours