5 from 2 votes

Slow Cooker Chicken Quinoa Chili

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Slow Cooker Chicken Quinoa Chili is a delicious twist on a classic! Made with quinoa, mango and a surprise ingredient.

A pot of chicken quinoa chili with a ladle.


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.

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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
A bowl of chicken quinoa chili.

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.
A bowl of chicken quinoa chili.

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    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.

    A bowl of chicken quinoa chili.

    Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.

    5 from 2 votes

    Slow Cooker Chicken Quinoa Chili

    Created by Stacie Vaughan
    Servings 8
    Prep Time 15 minutes
    Cook Time 8 hours
    Total Time 8 hours 15 minutes
    A delicious twist on a classic! Made with quinoa, mango and a surprise ingredient.

    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

    Serving: 1g | Calories: 458kcal | Carbohydrates: 45g | Protein: 35g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 146mg | Sodium: 805mg | Fiber: 10g | Sugar: 17g

    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.

    Course Soups
    Cuisine American
    Keyword Slow Cooker Chicken Quinoa Chili

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    54 Comments

    1. Looks delicious! Will try this one.

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