lunch / dinner, meal prep, Recipes

Slow Cooker Quinoa Chicken Chili

The first time I made this recipe I was actually convinced it was going to flop, the family was going to hate it, and I would end up throwing the whole batch in the garbage. But the healthy ingredients and the simplicity of the recipe had me intrigued so I went for it.

I was sure the quinoa and chicken would not cook in the same time frame so I decided to make it on the weekend when I could be home all day to baby it.  It started out well, I sauteed up the green peppers and onions, then dumped all the ingredients in the slow cooker, and took guard.

UNTIL…….like so many of my days…..the rest did not go as planned. The kids begged me to take them to the pool for the afternoon and like I always do…. I gave in. Left the house and thought oh well, we can suffer through it tonight and I’ll just ditch the leftovers and chalk it up to a recipe fail.

Well several hours later, we returned from the pool around dinner time. I hesitantly lifted the crock pot lid and to my surprise it looked GOOD!!  I grabbed the chicken, shredded it up, stirred it back in, dished it up and proudly served it to the family.  And the LOVED it! It was delish and everything: the veggies, quinoa, beans, and chicken came together in perfect harmony! Nothing overcooked or dried out.

Definitely a recipe I would recommend trying!

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Slow Cooker Quinoa Chicken Chili

adapted from Pink Parsley

serves 4-6

  •   1 cup quinoa, rinsed
  •   1 (28 oz) can crushed tomatoes
  •   1 (14 oz) can diced tomatoes with green chilies (Rotel)
  •   1 (16 oz) can black beans
  •   2 cup chicken stock (1 can)
  •   1 large bell pepper, seeded and chopped
  •   1/2 large onion, diced 
  •   1 Tbs olive oil
  •   1 tsp garlic powder
  •   1 1/2 tsp cumin
  •   2 tsp tsp chili powder 
  •   1 tsp salt
  •   2-3 chicken breasts

toppings

  • chopped fresh cilantro
  • sour cream
  • chopped avocado
  • shredded cheese
Combine the quinoa, crushed tomatoes, diced tomatoes, black beans, chicken stock, cumin, garlic powder, chili powder, and salt in the slow cooker.
 
Saute the onion and bell pepper with the olive oil for about 5 min or until soft and stir into the slow cooker as well. 
 
Nestle the chicken into the mixture and cook on low 5-8 hours (I usually go for about 6 hours), or until the chicken and quinoa are cooked through.  Remove the chicken and shred with 2 forks, then return to the slow cooker.
Serve with chopped cilantro, sour cream, chopped avocado, and shredded cheese.

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