Slow Cooker Quinoa Chicken Chili
Jan 26, 2017
Crockpot recipes are the way to go for a busy weeknight meal! This is one of my personal favorites because it is very filling from the fiber and protein-packed quinoa and black beans. Enjoy!
Slow Cooker Quinoa Chicken Chili
Minutes to Prepare: 4-8 hours (in slow cooker) Number of Servings: 6
Ingredients:
- 1 ½ cups of dry quinoa, rinsed
- 1-28oz can of diced tomatoes
- 1-14oz can diced tomatoes with green chilies (Rotel)
- ½ large yellow onion, diced
- 1-15oz can No Salt Added black beans, rinsed, drained
- 1-15oz can No Salt Added corn, drained
- 4 cups Low Sodium chicken broth
- 12oz fresh boneless, skinless chicken breast
- 2 teaspoons garlic powder
- 1 tablespoon cumin
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon chili powder
- ¼ cup chopped cilantro
- 1 medium, ripe avocado, sliced
- Optional Garnishments: shredded cheddar cheese, plain non-fat Greek yogurt, jalapenos
Directions:
- Add quinoa, both cans of tomatoes, onion, beans, corn, chicken broth, chicken breast, garlic powder, cumin, red pepper flakes and chili powder to a large slow cooker.
- Cook on low for 6-8 hours OR on high for 4-6 hours.
- Once cooked, remove chicken and place on a plate. Shred chicken with two forks then place shredded chicken back in the slow cooker for 10 more minutes.
- Evenly distribute chili into 6 bowls and top with chopped cilantro, slices of avocado and any other garnishments you like.
Nutrition Facts (per serving & does Not include optional garnishments):
Calories: 416 Protein: 26gm Total Carbohydrates: 59gm Fiber: 12gm
Total Fat: 10gm Cholesterol: 33mg Sodium: 532mg
Melanie Kluzek, Registered Dietitian for County Market
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