Easy Slow Cooker Chicken Chili with Quinoa & Three Beans | Meal Prep Friendly

quinoa

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is a whole grain option with similar texture.

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey breast is leaner, while chicken thighs are more affordable.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned crushed tomatoes

Fresh tomatoes can enhance flavor, while crushed tomatoes are often cheaper.

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are nutritious and quick to cook, while chickpeas are often less expensive.

Place chicken breast in the slow cooker.

Add quinoa, black beans, kidney beans, and pinto beans to the cooker.

Chop onion, garlic, and bell pepper; add to the slow cooker.

Pour in canned tomatoes and chicken broth.

Season with cumin, chili powder, oregano, salt, and black pepper.

Stir to combine all ingredients thoroughly.

Cover and cook on low for 6-8 hours or high for 3-4 hours.

Once cooked, shred the chicken with two forks.

Stir the shredded chicken back into the chili.

Taste and adjust seasoning if necessary.

Serve hot, garnished with your choice of toppings.

Cooking Techniques

Spice Level:

Allergens