Slow Cooker Chicken, Quinoa, and White Bean Chili
Description
Looking for a hearty, nutritious meal that practically cooks itself? This Slow Cooker Chicken, Quinoa, and White Bean Chili is packed with protein, fiber, and bold flavor—all with minimal effort.
Perfect for busy days or meal prep, this chili delivers comfort and nourishment in every bowl.
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Ingredients
- 1 pound uncooked boneless, skinless chicken breast
- ¾ cup uncooked quinoa
- 2 cups chicken broth
- 1½ cups low-fat milk
- 3 cups (24 oz.) mild salsa verde (or salsa of choice)
- 2 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 bell peppers, diced
- 2 cups frozen corn
- 1 tablespoon cumin
- 30 oz. white beans (Cannellini, Great Northern), drained and rinsed
Optional Toppings
- Fresh chopped cilantro
- Sliced green onion
- Shredded cheese
- Sour cream
- Avocado
- Tortilla chips
Instructions
- Combine ingredients. Add chicken, quinoa, chicken broth, milk, salsa, garlic, onion, bell peppers, corn, and cumin to a slow cooker. Stir well to combine.
- Cook. Cover and cook on high for 2½–3 hours or on low for 5–6 hours, until chicken is fully cooked and tender.
- Add beans. Stir in white beans. Remove chicken, shred with two forks, and return to the slow cooker. Stir to combine.
- Serve. Ladle into bowls and top with your favorite toppings.
Nutrition (per serving)
- Calories: 320
- Fat: 4 g
- Protein: 23 g
- Calcium: 134 mg
Why Dairy?
Milk adds creaminess while boosting protein and calcium. It balances the spice and acidity of the salsa, creating a smoother, more satisfying chili.Make It Your Own
- Use rotisserie chicken for a quicker version
- Add jalapeños for extra heat
- Swap quinoa for rice if preferred
- Add lime juice before serving for brightness
Storage Tips
- Store in an airtight container in the refrigerator for up to 4 days
- Freeze for up to 3 months
- Reheat on the stovetop or microwave until warmed through