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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.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6

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
 

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.

Add liquids:

  • Pour in chicken broth and stir lightly to combine.

Cook:

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

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.

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.

Notes

  • 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.