Crockpot Chicken and Quinoa Chili

This Crockpot Chicken and Quinoa Chili is hearty, healthy, and packed with bold Southwestern flavor. Made with tender slow-cooked chicken, protein-rich quinoa, beans, and veggies simmered in a zesty tomato base, it’s a comforting, wholesome one-pot meal that practically cooks itself.

Why You Will Love This Recipe

You’ll love this Crockpot Chicken and Quinoa Chili for how easy, filling, and flavorful it is. Just toss everything into your slow cooker — no pre-cooking required — and come back to a rich, spicy, perfectly balanced chili. It’s high in protein, gluten-free, freezer-friendly, and perfect for meal prep or family dinners.

Crockpot Chicken and Quinoa Chili

Few meals are as satisfying as a warm bowl of chili — and when it cooks itself in the slow cooker, that’s pure weeknight magic. This Crockpot Chicken and Quinoa Chili combines all the hearty comfort of classic chili with the light, nutritious power of quinoa and lean chicken.

This isn’t your average chili. Instead of relying solely on beans or beef, this version uses chicken breasts that slowly simmer until tender enough to shred right into the thick, flavorful base. The addition of quinoa gives the dish a subtle nuttiness and a perfect, slightly chewy texture that makes every spoonful hearty and filling.

As it cooks, the onion, bell peppers, garlic, and chili spices blend with the tomatoes and broth, creating a rich and layered flavor. The green chilies bring mild heat, while a touch of cayenne pepper adds a gentle kick you can adjust to taste.

The best part? You don’t need to brown or sauté anything first. Simply layer your ingredients, set your crockpot, and let it do the heavy lifting. The long, slow simmer allows the spices to deepen and the quinoa to absorb all the chili’s smoky goodness.

Once it’s ready, the chili is thick, deeply flavored, and full of texture — tender chicken, soft beans, chewy quinoa, and bursts of sweet corn. It’s a full meal in a bowl, perfectly balanced between comfort and nutrition.

This recipe is wonderfully versatile. You can make it mild or fiery, use whatever beans you have on hand, or even swap chicken for turkey or plant-based protein. It’s forgiving, flexible, and always satisfying.

Garnishes take it over the top — a squeeze of fresh lime, a sprinkle of cilantro, a dollop of sour cream, or a handful of shredded cheddar brings brightness and creaminess to contrast the chili’s bold spice.

It’s also a fantastic meal prep option — it keeps beautifully in the fridge, tastes even better the next day, and freezes like a dream. Serve it with cornbread, tortilla chips, or a side of avocado for a complete, cozy meal.

Healthy, hearty, and ridiculously easy — this Crockpot Chicken and Quinoa Chili proves that comfort food and nutrition can absolutely go hand in hand.

Servings & Time

• Servings: 6–8

• Prep Time: 15 minutes

• Cook Time: 6–8 hours (low) or 3–4 hours (high)

• Total Time: Up to 8 hours 15 minutes

Ingredients

For the Chili:

• ¾ lb boneless, skinless chicken breasts (about 12–14 oz)

• ¾ cup uncooked quinoa

• 1 (28 oz) can crushed tomatoes

• 1 (7 oz) can diced green chilies

• 2 teaspoons minced garlic

• ½ cup yellow onion, diced

• 2 bell peppers (1 green, 1 red), chopped

• 2 (15 oz) cans kidney beans, drained and rinsed

• 1 (15 oz) can black beans, drained and rinsed

• 1 (15 oz) can corn, drained

• 2 cups chicken broth

• 1 packet chili seasoning mix (or homemade equivalent)

• ½ teaspoon cayenne pepper

• ¼ cup chopped cilantro

Optional Add-Ins:

• Fresh lime wedges

• Sliced green onion

• Shredded cheddar cheese

• Sour cream

• Additional chili powder or hot sauce, to taste

Instructions

1. Load the crockpot:
   Add chicken breasts to the bottom of the slow cooker. Top with quinoa, crushed tomatoes, diced green chilies, garlic, onion, bell peppers, beans, corn, and all seasonings.

2. Add liquids:
   Pour in chicken broth and stir lightly to combine.

3. Cook:
   Cover and cook on low for 6–8 hours or high for 3–4 hours, until chicken is tender and fully cooked.

4. Shred the chicken:
   Remove chicken breasts, shred with two forks, and return to the crockpot. Stir well and let cook for another 10–15 minutes to absorb the flavor.

5. Finish and serve:
   Stir in chopped cilantro and adjust seasonings if needed.
   Ladle into bowls and top with your favorite garnishes — lime juice, green onion, cheddar, or sour cream.

Tips

• Make it vegetarian:
  Replace chicken and broth with vegetable broth and add an extra can of beans.

• Spice level:
  Add extra cayenne, chili flakes, or diced jalapeño for a spicier version.

• Thicker chili:
  Leave the lid off for the last 30 minutes of cooking to reduce excess liquid.

• Storage:
  Store leftovers in airtight containers for up to 4 days, or freeze up to 3 months.

• Reheating:
  Reheat gently on the stove or in the microwave, adding a splash of broth if needed.