This was my first time making chili in the crock pot. It was a perfect chilly Sunday night dinner. My husband said this dish may be one of his all time favorite dishes I've made. Ellie, too. It was so easy to make. Anything in the crock pot is, really. I love the limited dishes afterwards, too. Thank you Pinterest for yet another winner.
Slow Cooker Quinoa Chicken Chili:
(8 servings)
1 (28 oz) can of diced tomatoes
1 (14 oz) can diced tomatoes with green chilies
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can chili beans, rinsed and drained
1 (15 oz) corn, drained
2 cups chicken broth
2 large boneless skinless chicken breasts (use 3 if they're small)
2 teaspoons garlic owder
2 teaspoons onion powder
2 teaspoons cumin
1/2 teaspoon red pepper flakes
2-3 teaspoons chili powder
1 cup quinoa, rinsed
Toppings of your choice (cheese, sour cream, avocados, and tortilla strips)
1 (28 ounce) can of diced tomatoes
1 (14 ounce) can diced tomatoes with green chilies
1 (15 ounce) can of black beans, rinsed and drained
1 (15 ounce) can of chili beans, rinsed and drained
1 (15 ounce) can of corn, drained
2 cups chicken broth
2 large boneless skinless chicken breasts (use 3 if they're small)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons cumin
1/2 teaspoon red pepper flakes
2-3 teaspoons chili powder
1 cup of quinoa, rinsed
toppings of your choice (cheese, sour cream, avocados, and tortilla strips)
Read more at http://www.the-girl-who-ate-everything.com/2013/04/slow-cooker-quinoa-chicken-chili.html#fcQDJIScTFj3YzTF.99
1. Make sure you rinse quinoa and then add everything into a 6-quart slow cooker.
2. Cook for 6-8 hours on low or 4-6 hours on high. If you're using frozen chicken you may have to cook it longer.
3. Remove chicken and shred it with two forks. Return to slow cooker.
4. Garnish with toppings
1 (28 ounce) can of diced tomatoes
1 (14 ounce) can diced tomatoes with green chilies
1 (15 ounce) can of black beans, rinsed and drained
1 (15 ounce) can of chili beans, rinsed and drained
1 (15 ounce) can of corn, drained
2 cups chicken broth
2 large boneless skinless chicken breasts (use 3 if they're small)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons cumin
1/2 teaspoon red pepper flakes
2-3 teaspoons chili powder
1 cup of quinoa, rinsed
toppings of your choice (cheese, sour cream, avocados, and tortilla strips)
Read more at http://www.the-girl-who-ate-everything.com/2013/04/slow-cooker-quinoa-chicken-chili.html#fcQDJIScTFj3YzTF.99
This strainer is the perfect tool to wash quinoa. Highly recommend it. I did not make any changes to this recipe except I omitted the red pepper flakes because I didn't want it to be too spicy for Ellie. Just in case. I topped ours with cheese, which had melted by the time I ate it, and avocado.
If you have a favorite chili recipe please share!
No comments:
Post a Comment