Quinoa White Chicken Chili- Slow Cooker

Quinoa White Chicken Chili- Slow Cooker-LIFE SMART by Carrie Dorr


  1. 1 tbsp oil

  2. 1 onion, diced

  3. 2 jalapeno peppers, diced

  4. 3 cloves garlic, chopped

  5. 1 tsp cumin, toasted and ground

  6. 3 cups chicken broth or chicken stock

  7. 1 cup salsa verde

  8. 1 pound boneless and skinless chicken breasts or thighs

  9. 1 (15 ounce) can white beans

  10. 1/2 cup quinoa, rinsed

  11. 1/2 tsp oregano

  12. 1 tbsp lime juice (~1/2 lime)

  13. 2 tbsp cilantro, chopped

  14. salt and pepper to taste


  1. Heat the oil in a large sauce pan over medium heat, add the onion and jalapeno peppers and cook until tender, about 5-7 minutes.

  2. Add the garlic and cumin and cook until fragrant, about a minute.

  3. Add the broth, salsa verde, chicken, beans, quinoa and oregano, bring to a boil, reduce the heat and simmer until the chicken is cooked and the quinoa is tender, about 10-15 minutes.

  4. Remove the chicken, shred or dice, return to soup along with the lime juice and cilantro, season with salt and pepper and remove from heat.


Slow Cooker: Optionally implement steps 1 & 2, place everything except the lime juice and cilantro in the slow cooker and cook on for 3 hours on high. 

Option: Add 1 cup zucchini along with the chicken.

Option: Add 1 cup corn 5 minutes before taking off the heat.

Option: Replace the jalapeno peppers with poblano peppers or 1 4.5 ounce can of diced green chilies.