Slow Cooker Green Chicken Chili with Quinoa
A healthy & protein packed slow cooker green chicken chili recipe! Filled with quinoa, peppers and salsa verde! So easy to make!
I made us dinner! A slow cooker dinner! That’s perfect for a regular day or even for that big fat football game coming up. You know the one.
And, there’s salsa verde involved. Which I love. Hence the green in this slow cooker green chicken chili!
Even though it clearly is not at all that color. Hence my attempt to make it look that way with the avocado and cilantro. I like to be tricky.
So, this may sound utterly and completely ridiculous, but I always feel like such a champ when I have dinner going in the slow cooker before I start work. Like I’m ready to take on anything!
Apparently the slow cooker gives me super human powers. Ha.
More than likely, this sense of accomplishment stems from the fact that I know I can just park my butt on the couch after work and not have to do anything. <— huge motivation to use the slow cooker all the time!
But I digress. Let’s actually discuss the chili shall we?
Today’s recipe is pretty much the chicken version of this white bean salsa verde chili with lentils and quinoa.
So to all my vegetarian and vegan readers – you should totally 100% absolutely go check that one out! It’s still hands down my all-time favorite veggie chili!
Now, if you read that post from last year, you’ll know that I attempted way too many times to get that veggie version to work in my trusty crockpot.
Which was a complete disaster. And even involved a batch of crunchy chili. Yes crunchy. It still gives me the heebie jeebies just thinking about it.
And since I have an obsessive personality, I still haven’t been able to let it go. Well over a year later. Oy.
But! The good news for me is that I finally gave up slightly and tried it with chicken instead of lentils (and a few other minor modifications). Which finally, finallllly, resulted in success!!
Packed with protein, plenty of flavor and a sort of almost creaminess from the quinoa … this chili wins. Especially … especially if you load it up with toppings.
Which in my mind is one of the very best parts about any sort of chili. Am I right or am I right??
Additional Healthy Chili Recipes You Might Enjoy!
- Sweet Potato Turkey Chili
- Vegetarian Pumpkin Lentil Chili
- Slow Cooker Butternut Squash Chili
- Crockpot Vegetarian Chili with Farro
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
For the chili:
- 2 large boneless skinless chicken breasts
- 1 medium onion, diced
- 2 medium green peppers, diced
- 2 medium jalapenos, seeded and diced
- 1 cup frozen corn kernels
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1 cup your favorite salsa verde
- 3 cups low-sodium vegetable or chicken broth
- ¾ cup uncooked quinoa, rinsed well and drained
- 2 teaspoons cumin
- 1 ½ teaspoons garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- sliced green onions
- chopped fresh cilantro
- sliced avocado
- shredded regular or dairy free cheese
- plain greek yogurt or dairy free plain yogurt
- tortilla chips
- Place the chicken breasts in the bottom of a large crockpot. Sprinkle with some salt and pepper.
- Add all of the remaining ingredients for the chili to the crockpot and give it a stir. Cover and cook on low for about 8 hours. The chili should have thickened up and the chicken should be really tender.
- Remove the chicken breasts from the crockpot and shred with two forks (alternatively, you can do this right in the slow cooker). Add back to the crockpot. Give the chili a good stir, then taste and season with additional salt and pepper as needed (I usually add about ½ teaspoon more salt, but this will depend on the salsa you are using!).
- Spoon into bowls and serve with desired toppings.
As with all slow cooker recipes, know your crockpot! They all cook a bit different and yours may cook slightly slower or faster than mine.
As written, the chili is nice and thick. If desired, you can always add additional broth after cooking to loosen it up to your desired consistency.
Be sure to serve with appropriate toppings to keep this dairy free.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 367 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 35mg Sodium: 1096mg Carbohydrates: 56g Fiber: 12g Sugar: 7g Protein: 28g