Slow-Cooker Chicken & Quinoa Chili

A hearty and flavorful chili made effortlessly in the slow cooker, featuring tender shredded chicken, protein-rich quinoa, and beans in a savory spiced tomato broth.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 large yellow onion
• 3 garlic cloves, minced
• 1 cup dry quinoa, rinsed
• 1 15-oz can canned black beans, rinsed and drained
• 1 15-oz can canned kidney beans, rinsed and drained
• 1 28-oz can canned diced tomatoes, undrained
• 1 15-oz can canned tomato sauce
• 4 cups low-sodium chicken broth
• 3 tbsp chili powder
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. Top with the cooked onion and garlic. Add the rinsed quinoa, black beans, kidney beans, diced tomatoes, tomato sauce, chicken broth, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the slow cooker. Stir everything together until well combined. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and tender. Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the slow cooker and stir to combine. Serve hot, garnished with your favorite toppings like cilantro, avocado, or Greek yogurt.

Full macros and meal-plan integration are available in the KeyMacro app.