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Slow Cooker Chicken Quinoa Chili
A delicious twist on a classic! Made with quinoa, mango and a surprise ingredient.
Course
Soups
Cuisine
American
Keyword
Slow Cooker Chicken Quinoa Chili
Prep Time
15
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
15
minutes
minutes
Servings
8
Calories
458
kcal
Author
Stacie Vaughan
Equipment
Measuring cups
Garlic press
6 Quart Crockpot
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
US Customary
-
Metric
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:
1
g
|
Calories:
458
kcal
|
Carbohydrates:
45
g
|
Protein:
35
g
|
Fat:
18
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
12
g
|
Cholesterol:
146
mg
|
Sodium:
805
mg
|
Fiber:
10
g
|
Sugar:
17
g