Slow Cooker Quinoa Chicken Chili

Course Dinner
Cuisine Mexican
Prep Time 5 minutes
Cook Time 5 hours
Total Time 5 hours 5 minutes
Servings 6 -8
Author Layla


  • 3 medium chicken breasts frozen or thawed (cook longer if frozen)
  • 1 cup of quinoa rinsed
  • One 28 oz can RedPack crushed tomatoes
  • One 14 oz can diced tomatoes with green chilies
  • One 16 oz cans of black beans drained
  • One 15 oz can of corn drained
  • 3 Cups chicken stock or water
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • Optional toppings: avocado sour-cream, tortilla chips, cilantro, jalapeno.


  1. Place all the ingredients in the slow cooker. Give them a good mix. Cook for 6-8 hours on low or 4-5 on high. You'll know it's done when it's thick and the chicken is soft and tender.

  2. Remove chicken from slow cooker and shred with two forks then return to slow cooker. Mix to combine.
  3. Top with fresh avocado slices, sour-cream, tortilla chips, cilantro, or your favorite toppings. Enjoy!