Friday, January 16, 2015

Slow Cooker Quinoa Chicken Chili

You could call this Quinoa Chicken Chili or even Quinoa Taco Soup, but either way this is one delicious dish that your whole family should love. I had been looking for a way to incorporate Quinoa into a recipe that was both good for you (mostly...), and tasty and this one did not disappoint. 

Quinoa is very high in protein so it pairs exceptionally well in this chicken chili recipe to help give it some heft and substance. The fact that is also a crock pot recipe made the whole thing even better. I got it prepared in only a few minutes, and apart from a few stirs throughout the day I was able to leave it alone until it was ready at dinner. 

1 cup of quinoa, rinsed
One (1) 28 oz can of diced tomatoes (you could use crushed)
One (1) 14 oz can diced tomatoes with green chilies (Rotel)
Two (2) 16 oz cans of black beans, rinsed, drained
One (1) 15 oz can of corn, drained
3 Cups chicken broth
2 large chicken breasts, frozen or thawed (cook longer if frozen)
1 tsp garlic powder
2 tsp cumin
1 tsp crushed red pepper
2 tsp chili powder

NOTE: I used NO SALT, NO SUGAR and Reduced fat options for all of the canned items to limit the amount of sodium that was put into this meal.

Add the chicken to the bottom of the crockpot, and then put everything else in on top of it. I used frozen chicken and cooked mine for about 6 hours on High. It came out perfectly. Just make sure the chicken is fully cooked and you'll be great.

When the chicken is fully cooked, remove it and shred it, then return it to the crockpot. Mix it in and it's ready!

You can top it with FF Sour Cream or Greek Yogurt. Cheese is a great addition or even an Avocado. Whatever you enjoy with your chili that's good for you, throw it on top.


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