Slow Cooker Quinoa Chicken Chili

Slow Cooker Quinoa Chicken Chili -

Time flies, it’s already time for another reveal day for the Secret Recipe Club! Each month, a blogger is secretly assigned another blogger and chooses a recipe to make. On reveal day (today for my group!), all our posts go up at the same time and we discover who was assigned our blog and which recipe she/he decided to try. Fun!

Slow Cooker Quinoa Chicken Chili -

 This month I was assigned Anna’s blog called Cheese with Noodles. Anna lives in Alaska with her husband. She started her blog in 2011 in a effort to record her favorite recipes and inspire others to recreate them. I love that she has a great variety of recipes to choose from: breakfast, breads, sides, salads, mains… and pssst, she even has a whole section dedicated to cookies! {wink wink} Head over to her recipe index to see what I’m talking about!

Autumn has started here in Australia so I was naturally drawn to her “Soups, Stews, & Chilis” section and decided to try the Slow Cooker Quinoa Chicken Chili. Boy, this chili is SO GOOD! Honestly, I definitely agree with her husband when he says this is the best chili he’s ever had. I’m not the queen of chili and didn’t try 100’s of them, but I loved this recipe. Plus it doesn’t hurt that it’s super easy to prepare. Mix everything in the crockpot, push the button, wait, eat. Thank you crockpot! And thank you Anna for this delicious recipe!

Slow Cooker Quinoa Chicken Chili -

Slow Cooker Quinoa Chicken Chili


Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes

Yield: Serves about 13

Slow Cooker Quinoa Chicken Chili

Cal: 247 - Protein: 21.8g - Fat: 3.8g - Carbs: 32g - Fiber: 8g
WW Old Points: 4 pts - Points+: 6 pts


  • 4 cups chicken stock
  • 3 14 oz / 400 grams cans crushed tomatoes
  • 2 14 oz / 400 grams cans black beans, drained
  • 1 cups quinoa (any variety), rinsed
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garlic powder (I used 2 chopped garlic cloves instead)
  • 1 tsp red pepper flakes
  • 1 tsp salt
  • 1 1/2 lbs - 680 grams boneless, skinless chicken breasts
  • Toppings such as sour cream, grated cheddar, diced avocado, chopped tomatoes, cilantro, or green onion (I didn't use any and it was delicious!)


  1. In a 5-6 quart slow cooker, stir together all the ingredients except chicken. Add chicken.
  2. Cover and cook until meat is cooked through, about 4 hours on high or 6 on low.
  3. Remove chicken from the slow-cooker, arrange on a chopping board or plate and shred using two forks. Return to slow cooker and mix.
  4. Serve with your favorite chili toppings, such as grated cheese, sour cream, cilantro, and green onion.


You can freeze the leftovers and thaw as needed.
Recipe from Cheese with Noodles (originally from Queen Bee Coupons)

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posted in
Chicken Clean Eating Dairy Free Gluten free Main Dishes Meat Recipes Refined Sugar Free Slow Cooker Soups & Stews Under 300 cal
  1. I’m glad you liked it so much! It really is an awesome recipe. Whenever I make chili, I freeze a good portion of it in individual serving sized bowls, and this chili was gone from the freezer in like 2 weeks.

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