Monday, February 4, 2013

Slow Cooker Quinoa Chicken Chili

It is winter here in Chicago and even though we have had hardly any snow so far and the temps have been higher than normal, it still means it is crock pot weather for me.  Southwest flavor + Chili + Crock pot = Must make.  This has all the ingredients I love and turned out fantastic.  The quinoa cooked up just right while leaving a chili consistency that is very hearty plus the added bonus that it really only takes 10 min to prepare!   We had this for dinner and so many leftovers I ate them for several days after.   There is something to be said for a warm hearty soup/chili in the middle of winter that warms your bones and your heart.

***Please ignore the taco sauce, as I purchased it for another recipe but it somehow managed to find it's way into this picture.  In fact, imagine it to be another can of black beans that I not only forgot in the picture but forgot to put in the chili.***

Slow Cooker Quinoa Chicken Chili
From: Sweet Treats and More
Prep Time: 5-10 min
Cook Time:  5-7 hrs

1 cup quinoa, rinsed
1 (28oz) can crushed tomatoes
1 (14oz) can diced tomatoes with green chilies
2 (16 oz) can black beans
1 (15 oz) corn, drained
2 1/2 - 3 cups chicken stock
2 large chicken breasts
1 large bell pepper, seeded and chopped
1 tsp minced onion
1 tsp garlic
1 tsp cumin
1 tsp crushed red pepper
1 tsp chili powder

1. Season chicken with salt and pepper

2. Place everything in a 6 qt slow cooker and cook for 5-7 hours on low.

3. Remove chicken, shred it and return to slow cooker.  Keep warm until ready to serve.  Garnish with Cheese and/or sour cream.

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