Slow Cooker Chicken Chili with Quinoa and 3 Beans

This Slow Cooker Chicken Chili with Quinoa and Three Beans is hearty, comforting, and packed with wholesome ingredients and bold flavor. Made with tender chicken thighs, fire-roasted tomatoes, quinoa, corn, and a trio of beans—pinto, great northern, and cannellini—this protein-packed chili simmers low and slow for an easy meal perfect for busy weeknights, meal prep, or cozy weekends. Top it with avocado, sour cream, shredded cheese, or hot sauce for the ultimate comforting bowl of chili.

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Servings: 8

Course: Chili

Cuisine: American

Ingredients Method Video

Ingredients

1.5 lbs. boneless skinless chicken thighs
1, 28- once can diced fire roasted tomatoes juice and all
1, 15- ounce can great northern beans drained and rinsed
1, 15- ounce can pinto beans drained and rinsed
1,15- ounce can cannellini beans drained and rinsed
1, 7- ounce can mild diced green chiles
1 C quinoa I used tricolor, use your favorite
1 C frozen corn defrosted
4 C low-sodium chicken stock/broth
2 cloves garlic paste or minced garlic
1 T chili powder
1 ½ tsp. cumin powder
1 tsp. coriander
1 tsp. smoked paprika
½ tsp. ancho chili powder
1 ½ tsp. kosher salt plus another teaspoon for seasoning chicken thighs
½ tsp. Ground black pepper to season chicken thighs
Toppings optional:
Shredded cheese
Sour cream
Avocado
Hot sauce

Method

Place all ingredients in the slow cooker, except the chicken. Give it all a stir.
Season the chicken with 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper, making sure to season both sides.
Nestle the chicken thighs into the slow cooker. Place the lid on top.
Set your slow cooker for 3 to 4 hours on low or 1 ½ to 2 hours on high. Enjoy with your favorite toppings.
Note: This would also be delicious served over rice.