Wednesday, September 4, 2013

Slow Cooker Quinoa Chicken Chili

This has been one of our families favorite chicken chili recipes this year.  Sarah shared this with our family and we both have made it a lot...we just forgot to get it up on the blog!  This is a must try recipe that I am sure will be a hit!  We always serve this soup with all the optional toppings. -Kristin 

1 cup of quinoa, rinsed
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can diced tomatoes with green chilies
2 (16 ounce) cans black beans, rinsed, drained
1 (15 ounce) can of corn, drained
3 cups chicken broth
2 large chicken breasts, or chicken thighs
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoon cumin
1 teaspoon crushed red pepper (or reduce to your spiciness preference)
2 teaspoon chili powder
Optional toppings:  shredded cheese, sour cream and crushed tortilla chips.
  • Put all of the ingredients into the slow cooker and cook on low for 6-8 hours or high for 4-7.
  • Remove chicken and shred and then return it to slow cooker.
  • Top individual bowls with optional toppings and ENJOY!

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