Slow Cooker White Chicken Quinoa Chili
Ingredients
The chili
-
1½
lb.
boneless skinless chicken breasts
-
1
cup
uncooked quinoa
-
1
medium
onion, chopped
-
2
large
celery stalks, chopped
-
1
jalapeño, de-seeded and chopped
-
4
cloves
garlic, minced
-
2
cans
diced green chiles (4.5 oz each)
-
1
can
cannellini beans, drained and rinsed (15 oz)
-
1
cup
frozen corn
-
4
cups
low-sodium chicken broth
-
Juice of 1
lime
-
1
Tbsp
cumin
-
½
tsp.
dried oregano
-
1
bay leaf
-
1½
tsp.
salt
-
¼
tsp.
pepper
Optional toppings
-
Cilantro
-
Avocado
-
Shredded cheese
Instructions
- Add chicken and all other ingredients to a 6-quart slow cooker.
- Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours.
- Remove the chicken, shred it with two forks, and return it to the slow cooker.
- Season with additional salt and seasonings if needed.
- Spoon chili into bowls and top with your favorite toppings.
Nutrition Facts (estimated)
Servings
6
Calories
322
Total fat
2g
Total carbohydrates
40.1g
Total protein
9.5g
Sodium
1276mg
Cholesterol
mg
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