Slow Cooker Quinoa Chicken Chili
It’s a fact of life: we all experience those times when life gets super busy. (Maybe it feels like all of the time?—we know, for us, life feels very full indeed!) After a long, hectic day, the last thing you want to worry about is whipping up a healthy dinner. Instead of ordering in, next time you find yourself in this all-too-common situation, let the slow cooker do the work for you. There will be no slaving over a pot on the stove or a casserole in the oven necessary. Using this kitchen appliance just calls for some simple prep in the morning, but once you come home in the evening, just like magic, a warm, nutritious meal is ready and waiting. Imagine that!
So easy, you hardly have to put in any effort.
This recipe for comforting Quinoa Chicken Chili doesn’t get any easier. Just pour all the ingredients in the slow cooker, turn it on, and go! Quinoa, beans, and chicken make for a lean protein- filled powerhouse! Flavorful Quinoa Chicken Chili will keep you full for hours, and save you from spending hours in the kitchen. Slow cooker for the win!
Psssst…Don’t have a crock pot? This recipe is too good to pass up and still easy—it just requires a little more attention. Simply place all the ingredients in a pot over low heat and check occasionally, and stir to make sure nothing sticks to the bottom and burns. Bring all ingredients to a boil and simmer until chicken is cooked through and quinoa is tender.
(Psst… looking for more healthy recipes? Please feel free to search this site! And here are a few lightened-up ones to try…
Comfort Food Reinvented Apple Pie
Microwave Peanut Butter Chocolate Chip Cookies )
Slow Cooker Quinoa Chicken Chili
Makes 6 Servings
Ingredients:
1 cup quinoa, uncooked
1, 28 oz can crushed tomatoes
1 14 oz can diced tomatoes
1 can, 15 oz black beans*
1 can 15 oz kidney beans*
2 chicken breasts
3 cups vegetable stock*
1 large bell pepper, chopped
1 tsp cumin
1 tsp chili powder
*To keep this recipe low-sodium, opt for “no salt added” beans, or rinse beans under running water in a strainer for 30 seconds to help remove salt. Also look for low sodium vegetable stock.
Directions:
Place all ingredients in a 6 quart slow cooker, and cook on low for 5-7 hours. Remove chicken from the slow cooker, shred it, using two forks to pull chicken apart, and return it to the slow cooker. Keep warm in slow cooker until you are ready to serve it. Top with a dollop of Greek yogurt or low fat cheese, and enjoy!
Nutrition Information Per Serving: (Recipe makes 6 servings)
313 Calories, 49 g carbohydrate, 21 g protein, 2.5 g fat, 1 g saturated fat, 286 mg Sodium, 4.5 g Sugar, 11 g Fiber
- 1 cup quinoa, uncooked
- 1, 28 oz can crushed tomatoes
- 1 14 oz can diced tomatoes
- 1 can, 15 oz black beans*
- 1 can 15 oz kidney beans*
- 2 chicken breasts
- 3 cups vegetable stock*
- 1 large bell pepper, chopped
- 1 tsp cumin
- 1 tsp chili powder
- Place all ingredients in a 6 quart slow cooker, and cook on low for 5-7 hours.
- Remove chicken from the slow cooker, shred it, using two forks to pull chicken apart, and return it to the slow cooker.
- Keep warm in slow cooker until you are ready to serve it.
- Top with a dollop of Greek yogurt or low fat cheese, and enjoy!