Slow Cooker Chicken Quinoa Chili

Is there anything better than a slow cooker chicken quinoa chili when you’re feeling the winter chill? This Tex-Mex delight is packed with protein and healthy carbs, making it a surefire winner for the entire family.

The base flavors in this dish are delightful. Not only do you get a pop of sweetness from the corn, mango, and onion, but the spices are to die for. Plus, adding tender chicken thighs that literally melt in your mouth creates a serious texture sensation against the black beans and quinoa. And really, what could be better than that?

Although I love the flavors in this dish, I ADORE how easy it is to make. You simply need to throw everything in the slow cooker, let it simmer, and you’ll be met with the best chili in town. Now isn’t that music to your ears?

Why You’ll Love This Slow Cooker Chicken Quinoa Chili

• Most of the prep work takes place in the slow cooker.
• It’s made in a single pot which makes clean-up a breeze.
• It’s bursting with warm and savory flavors, making it perfect for fall and winter.
• The mixture of protein, carbs, and veggies make it an amazing choice for a well-rounded family dinner.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Chicken thighs: I prefer using chicken thighs as they stay moist in the slow cooker.
• Sweet potato: For plenty of vitamin A and a dose of healthy carbs.
• Black beans: Black beans are a huge protein sauce in this delicious chili and they add a touch of texture.
• Quinoa: For a protein punch.
• Yellow onion: This is sweeter than red onion and tends to cook up with a soft texture and savory taste.
• Green pepper: Crunchy and bright, green pepper adds the perfect burst of flavor.
• Garlic: Forms the savory base.
• Ginger ale: Brings warmth and a slight spice to the chili.
• Diced tomatoes: The backbone of any great chili. This ingredient also adds a touch of acidity that’s mellowed by the mango chutney.
• Corn: For crunch, sweetness, and Tex-Mex goodness.
• Cumin: Offers the dish extra spice and a nutty, pungent flavor.
• Chili powder: Give the recipe a sweet heat.
• Mango chutney: Offers the main chili an amazing sweetness that balances the sharp and acidic flavors in the rest of the dish.
• Salt: To taste
• Mango: For a touch of sweetness.

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.

Equipment Needed

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• Measuring cups
• Garlic press
• 6 Quart Crockpot

What to Serve with Slow Cooker Chicken Quinoa Chili

You can eat this slow cooker chicken quinoa chili on its own, but it’s also incredible with these simple sides.

• Cheesy Bacon Bread Bowl
• Broccoli Salad
• Corn Salad

Recipe Tips and Tricks

• Season the chili as you see fit. I’m all about seasoning to taste, so it’s always worth adding spice mixtures in slowly. This way, you can get it just right (as you can add, but you can’t take away!).
• Keep the pieces of chicken small. If you’re putting chicken in the slow cooker, keeping the pieces relatively small ensures that everything cooks at the same time.
• Don’t go too small with your cooker. I recommend a 6-quart crock pot as it offers enough space for everything to cook evenly (without overflowing!).
• Rinse the quinoa before adding it to the pot. Quinoa tends to be quite bitter if you don’t rinse it as it’s coated with saponin. Remove this by rinsing it in a strainer for a minute or so.
• Don’t let things simmer for too long. While simmering is a key part of this dish, quinoa continuously absorbs liquid. So, if you let it go for too long, you’ll be left with a clumpy mess with no broth.

Variations and Substitutions

• If you want to make this recipe vegan, you can remove the chicken and just leave the quinoa and beans!
• For fans of spicy dishes, use spicy chili beans or go for jalapenos or habanero peppers to keep things interesting. Red pepper flakes can also be an easy way to dial up the spice.
• If you can’t face chopping or mincing garlic, a small amount of garlic powder should have a similar effect. The depth of flavor won’t be quite the same, but it’s still going to be delicious.

Storage Instructions

This slow cooker chicken quinoa chili stores like a dream and is great for meal prepping. 

Let the chili cool to room temperature and then stick it in the fridge in an airtight container. 

It should stay fresh for up to 4 days, but double-check to see if it’s developed a slimy texture before eating.

Can I Freeze?

You can absolutely freeze this dish! Just transfer it to airtight containers or freezer bags once it’s cooled. You’ll want to label the containers or bags and consume within 3 months.

Slow Cooker Recipes

• Slow Cooker Chili Cheese Dip – This homemade dip is the cheesiest and addictive treat for game days or holiday gatherings. Serve it warm with tortilla chips!
• Slow Cooker Beef and Broccoli Ramen – This better-than-takeout weeknight dinner is tender, saucy, and totally delicious. Plus, all the cooking takes place in a crockpot.
• Slow Cooker Cowboy Beans – When you’re craving ground beef, bacon, and beans, you can’t beat this satisfying recipe. The sweet and smoky sauce creates an aroma that’ll have everyone counting down until dinner.
• Slow Cooker Cheesy Potatoes – Who doesn’t love cheesy potatoes? This four-ingredient recipe will have a tasty side on the table in record time.
• Slow Cooker Beef Enchilada Casserole – Feel like switching up Mexican night this week? This cheesy comfort food layers beef, cheese, tortillas, and enchilada sauce for a restaurant-ready dish you’ll love.

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