Crockpot Chicken Quinoa Chili – Cozy, Flavorful, and Easy

There’s something comforting about a chili that practically cooks itself while you go about your day. This crockpot chicken quinoa chili is hearty, full of warm spices, and packed with protein—without a lot of fuss. You toss everything in, set it, and a few hours later, you’ve got a satisfying meal that tastes like it simmered all afternoon.

It’s perfect for busy weeknights, lazy Sundays, or anytime you need a crowd-pleasing bowl of comfort. Simple ingredients, big flavor, and minimal effort—that’s the idea.

Crockpot Chicken Quinoa Chili - Cozy, Flavorful, and Easy

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Servings 6 servings

Ingredients

  

• 1.5–2 pounds boneless, skinless chicken breasts (or thighs for extra juiciness)
• 1 cup uncooked quinoa, rinsed
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 3 cloves garlic, minced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can corn, drained (or 1.5 cups frozen corn)
• 1 (28-ounce) can crushed tomatoes
• 2 cups low-sodium chicken broth (plus more as needed)
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• Juice of 1 lime
• Optional toppings: shredded cheddar or Monterey Jack, sliced avocado, chopped cilantro, sour cream or Greek yogurt, tortilla chips, green onions

Instructions

 

• Layer the base: Add the onion, bell pepper, jalapeño, garlic, beans, corn, crushed tomatoes, and quinoa to the crockpot. Pour in the chicken broth and stir to combine.
• Season generously: Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well so the spices are evenly distributed.
• Add the chicken: Nestle the chicken breasts into the mixture, making sure they’re submerged. This helps them cook evenly and stay tender.
• Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is cooked through and the quinoa is tender.
• Shred the chicken: Remove the chicken to a cutting board and shred with two forks. Return it to the crockpot and stir to combine.
• Adjust thickness: If the chili is thicker than you like, stir in an extra 1/2–1 cup of broth. If it’s too thin, let it cook uncovered on High for 15–20 minutes.
• Brighten it up: Stir in the lime juice. Taste and adjust salt, pepper, or chili powder as needed.
• Serve and top: Ladle into bowls and finish with your favorite toppings. A little cheese, a dollop of yogurt, and a handful of cilantro go a long way.

What Makes This Recipe So Good

• Hands-off cooking: Everything goes straight into the slow cooker. No browning or sautéing required.
• Balanced and hearty: Chicken, beans, and quinoa make it filling without feeling heavy.
• Great texture: Quinoa thickens the chili and adds a pleasant bite.
• Customizable heat: Adjust the spice to suit your taste—mild to bold.
• Meal prep friendly: It reheats well and freezes beautifully.

What You’ll Need

• 1.5–2 pounds boneless, skinless chicken breasts (or thighs for extra juiciness)
• 1 cup uncooked quinoa, rinsed
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional for heat)
• 3 cloves garlic, minced
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can corn, drained (or 1.5 cups frozen corn)
• 1 (28-ounce) can crushed tomatoes
• 2 cups low-sodium chicken broth (plus more as needed)
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon black pepper
• Juice of 1 lime
• Optional toppings: shredded cheddar or Monterey Jack, sliced avocado, chopped cilantro, sour cream or Greek yogurt, tortilla chips, green onions

Step-by-Step Instructions

1. Layer the base: Add the onion, bell pepper, jalapeño, garlic, beans, corn, crushed tomatoes, and quinoa to the crockpot.

   Pour in the chicken broth and stir to combine.

2. Season generously: Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well so the spices are evenly distributed.
3. Add the chicken: Nestle the chicken breasts into the mixture, making sure they’re submerged. This helps them cook evenly and stay tender.
4. Cook low and slow: Cover and cook on Low for 6–7 hours or on High for 3–4 hours, until the chicken is cooked through and the quinoa is tender.
5. Shred the chicken: Remove the chicken to a cutting board and shred with two forks.

   Return it to the crockpot and stir to combine.

6. Adjust thickness: If the chili is thicker than you like, stir in an extra 1/2–1 cup of broth. If it’s too thin, let it cook uncovered on High for 15–20 minutes.
7. Brighten it up: Stir in the lime juice. Taste and adjust salt, pepper, or chili powder as needed.
8. Serve and top: Ladle into bowls and finish with your favorite toppings.

   A little cheese, a dollop of yogurt, and a handful of cilantro go a long way.

How to Store

• Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen after a day, making great leftovers.
• Freezer: Cool completely, then portion into freezer-safe containers. Freeze for up to 3 months.

  Thaw overnight in the fridge before reheating.

• Reheating: Warm gently on the stovetop over medium heat, adding a splash of broth or water if it’s too thick. Microwave in short bursts, stirring between each.

Why This is Good for You

• Lean protein: Chicken breast provides protein with minimal saturated fat.
• Complete protein from quinoa: Quinoa contains all nine essential amino acids, adding staying power to each serving.
• Fiber-rich beans: Black and kidney beans boost fiber for better digestion and long-lasting energy.
• Nutrient-dense veggies: Peppers, tomatoes, and corn add vitamins, minerals, and antioxidants.
• Lower sodium control: Using low-sodium broth and adjusting salt yourself helps keep sodium in check.

What Not to Do

• Don’t skip rinsing the quinoa: Rinsing removes bitterness and keeps the chili tasting clean.
• Don’t add too little liquid: Quinoa absorbs a lot. If you skimp on broth, the chili can dry out or scorch.
• Don’t overcook on High: Extended high heat can make chicken stringy.

  If you have time, Low gives the best texture.

• Don’t forget to taste at the end: A squeeze of lime and a pinch of salt can wake up all the flavors.
• Don’t crowd the toppings: Add just a few to complement the chili, not cover it up.

Recipe Variations

• Thighs instead of breasts: Use boneless, skinless chicken thighs for a richer, more forgiving cut.
• Tomato-forward: Swap crushed tomatoes for fire-roasted diced tomatoes for a smoky note and chunkier texture.
• Veggie-only: Skip the chicken, add another can of beans and 1 extra cup of veggies, and use vegetable broth.
• Spice boost: Add 1–2 teaspoons chipotle in adobo for deeper heat and smokiness.
• Creamy finish: Stir in 1/2 cup plain Greek yogurt or a splash of half-and-half just before serving for a silky texture.
• Cheesy twist: Fold in 1 cup shredded cheddar at the end for a more indulgent bowl.
• Grain swap: No quinoa? Use 1/2 cup dry brown rice and add an extra 1/2 cup broth, but plan for a longer cook time.

FAQ

Can I use frozen chicken?

Yes, but it’s better to thaw first for food safety and even cooking. If you must use frozen, cook on Low and add extra time until the chicken reaches 165°F.

The texture will be slightly different.

Do I need to pre-cook the quinoa?

No. Add it uncooked. It will absorb liquid and cook perfectly in the crockpot, helping thicken the chili.

What if my chili is too thick?

Stir in more broth a little at a time until it reaches your preferred consistency.

Warm through and taste for seasoning again.

How can I make it spicier?

Use the jalapeño with seeds, add a pinch of cayenne, or stir in minced chipotle in adobo. You can also top with hot sauce at the table.

Can I make this on the stovetop?

Yes. Sauté the onions, peppers, and garlic in a large pot with a bit of oil.

Add the remaining ingredients, bring to a simmer, and cook covered for about 25–30 minutes, stirring occasionally. Shred the chicken and return it to the pot.

What toppings go best?

Shredded cheese, avocado, cilantro, green onions, and a dollop of sour cream or Greek yogurt are classic. Crushed tortilla chips add crunch.

How many servings does this make?

It makes about 6–8 servings, depending on portion size and toppings.

Can I use rotisserie chicken?

Yes.

Stir in 3–4 cups shredded rotisserie chicken during the last 30 minutes of cooking so it warms through without drying out.

Final Thoughts

This crockpot chicken quinoa chili is the kind of recipe that earns a permanent spot in your rotation. It’s easy, affordable, and customizable, with a cozy flavor that never gets old. Load up the slow cooker in the morning, and you’ll come home to a pot of hearty goodness ready for toppings and a spoon.

Whether you’re feeding a family, stocking the freezer, or just craving a warm bowl, this one delivers every time.