Slow Cooker Chicken Quinoa Chili
Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
Slow Cooker Chicken Quinoa Chili is a delicious twist on a classic! Made with quinoa, mango and a surprise ingredient.
I’ve seen recipes with beer in chili so I had hoped it would be ok to use ginger ale instead. I added in a few tablespoonfuls of mango chutney for an extra kick of flavour. This was also my first time cooking quinoa in the slow cooker.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Chicken thighs
- Sweet potato
- Black beans
- Quinoa
- Yellow onion
- Green pepper
- Garlic
- Ginger ale
- Diced tomatoes
- Corn
- Cumin
- Chili powder
- Mango chutney
- Salt
- Mango
How to Make Slow Cooker Quinoa Chili
- Step One: Combine all ingredients except the fresh mango into the slow cooker. Cook on low for 8 to 10 hours.
- Step Two: Remove chicken thighs and scrape the meat off. The meat should literally fall off the bone. Discard bones and stir shredded chicken into slow cooker.
- Step Three: Top with fresh mango and serve hot.
This chili has a sweet heat. It gets the sweetness from the gingerale and mango and the heat from the spices I added. I will say that it is not spicy though. John doesn’t like when I make my chili spicy and he said he preferred this chili to my regular version.
It couldn’t have been any easier to make. All I really had to do was chop, measure and put everything in the slow cooker to do its magic. 8 hours later we had a delicious, hearty meal.
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Slow Cooker Chicken Quinoa Chili
Ingredients
- 6 to 7 chicken thighs
- 1 cup sweet potato chopped
- 1 can black beans 14oz can, drained and rinsed
- 1 cup quinoa uncooked
- 1 yellow onion chopped
- 1 green pepper chopped
- 4 cloves garlic minced
- 1 cup ginger ale
- 1 can diced tomatoes 28oz can
- 1 can corn 341ml can, drained
- 1 tsp cumin
- 2 tsp chili powder
- 2 tbsp mango chutney
- 1 tsp salt
- 1 mango chopped, for garnish
Instructions
- Combine all ingredients except the fresh mango into the slow cooker. Cook on low for 8 to 10 hours.
- Remove chicken thighs and scrape the meat off. The meat should literally fall off the bone. Discard bones and stir shredded chicken into slow cooker.
- Top with fresh mango and serve hot.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Looks delicious! Will try this one.