Slow Cooker Chicken, Quinoa & White Bean Chili
This Slow Cooker Chicken, Quinoa & White Bean Chili recipe is an easy, hearty meal that everyone will love. Our dietitians are adding new recipes all the time, so check out our Dietitians Choice Recipes page for all their latest recipes!
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Slow Cooker Chicken, Quinoa & White Bean Chili
Ingredients
- 1 Lb. Uncooked Boneless, Skinless Chicken Breast
- 3/4 C. Uncooked Quinoa
- 2 C. Reduced Sodium Chicken Broth
- 1 1/2 C. Skim Milk
- 3 C. Mild Jarred Salsa Verde (or mild salsa of choice)
- 2 Cloves Garlic, minced
- 1 Medium Yellow Onion, diced
- 2 Bell Peppers, diced
- 2 C. Frozen Corn
- 1 Tbsp. Cumin
- 30 Oz. White Beans (Cannellini, Great Northern, etc.), drained and rinsed
- Fresh Chopped Cilantro (optional)
- Sliced Green Onion (optional)
- Shredded Cheese (optional)
- Sour Cream (optional)
- Avocado (optional)
- Tortilla Chips (optional)
Instructions
- Combine all ingredients except for the beans in slow cooker and stir well to combine.
- Cover and cook for 2 1/2 to 3 hours on high or 5-6 hours on low, until chicken breast is fully cooked and can be pulled apart easily with two forks.
- Stir in beans. Transfer chicken breast from slow cooker to a plate or cutting board and, using two forks, shred well. Return shredded chicken to the slow cooker and stir well to incorporate.
- Top with fresh, chopped cilantro, sliced green onion, shredded cheese, sour cream, avocado and/or serve with tortilla chips, if desired.
Notes
Original recipe provided by Midwest Dairy.
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