This slow cooker quinoa chicken chili puts a twist on your ordinary chili dish. One of the main ingredients, quinoa, is high in protein, so it pairs great with the chicken to give heft and substance. This recipe takes little work, and is a wonderful winter recipe to stay warm in these cold months, so it is worth the effort.

INGREDIENTS

1 cup of quinoa, rinsed

One 28 oz. can of diced tomatoes

One 14 oz. can of Rotel

Two 16 oz. cans of black beans, rinsed, drained

One 15 oz. can of corn, drained

3 cups chicken stock

2 large chicken breasts, frozen or thawed, cook longer if frozen

1 tsp. garlic powder

2 tsp. cumin

1 tsp. crushed red pepper

2 tsp. chili powder

DIRECTIONS

– Toss all ingredients into a slow cooker.

– Cook on low for 6-8 hours or on high for 4-7 hours.

– Remove the chicken and shred it with two forks.

– Place chicken back into the slow cooker once shredded.

– Once stirred, it is ready for serving.

– This scrumptious chili can be topped with shredded cheese, sour cream, or even avocado.