Slow Cooker Quinoa Chicken Chili
- Yield: 8-10 servings
Ingredients
- 1cup quinoa, rinsed
- 1can crushed tomatoes (28 oz)
- 1can diced tomatoes with green chilies (14 oz, Rotel recommended)
- 2cans black bean (16 oz each)
- 1can corn, drained (15 oz)
- 2 1/2-3cups chicken stock
- 2large chicken breasts
- 1large bell pepper, seeded and chopped
- 1teaspoon minced onion
- 1teaspoon garlic
- 1teaspoon cumin
- 1teaspoon crushed red pepper
- 1teaspoon chili powder (taco seasoning is good too)
- salt and pepper to taste
Instructions
- Place everything in a 6 qt slow cooker and cook for 5-7 hours on low.
- Remove chicken, shred it and return to slow cooker.
- Keep warm until ready to serve. Garnish with cheese or sour cream.
Substitutions:
To make this vegetarian leave out the chicken.
Leave out the crushed red pepper if you don’t like just a teeny bit of kick.
Recipe courtesy of Kristy, blogger of Sweet Treats More and a stay at home mom to two boys who loves running and spending time in the kitchen. She makes simple, healthy meals for her growing family but always saves room for a little dessert!