Name: Slow Cooker Quinoa Chili
Yield: 6

slow cooker Quinoa Chili makes dinner effortless with zero chopping and no pre-cooking just dump the cans in and walk away

The Best slow cooker Quinoa Chili

I’m all about quick-prep dinners, especially when the slow cooker does the work! This recipe couldn’t be easier—just open cans and toss them in.

The best part? It’s filled with wholesome ingredients, unlike the usual cream of mushroom soup and BBQ sauce. I’m excited to share this recipe because it’s straightforward to make, and my kids love it! My 6-year-old even asked for it (with extra cheese) for breakfast the next day. I hope your family enjoys it as much as mine does!

Flavorful seasoning mix for the slow cooker quinoa chili.

Ingredients in slow cooker Quinoa Chili

Seasoning blend: This chili has a great mix of spices. Adjust to personal preferences.
Quinoa: This forms the base, making the chili thicker and absorbing flavors from the ingredients.
Chicken: I prefer chicken breasts in this but thighs work as well.
Chicken stock: Salted chicken stock adds more flavor, but chicken broth works.
Black beans: Use instead of chili beans or kidney beans if preferred.
Chili beans: I use mild chili beans, but pick how spicy you want it.
Frozen corn: Fresh corn off the cob is a great option.
Petite diced tomatoes: Choose fire-roasted tomatoes for more flavor.

All ingredients for the warm and satisfying meal in the slow cooker, ready to be cooked.

slow cooker Quinoa Chili toppings

Whatever you enjoy on a typical bowl of chili will be great on slow cooker Quinoa Chili. Truly, the toppings make this meal, so don’t forget about them! Below are some of our favorites.

Fresh lime juice
Freshly grated sharp Cheddar cheese
Sour cream (fat-free, reduced-fat, or full-fat)
Crushed corn chips (like Fritos®), crushed tortilla chips, saltine crackers, or tortilla strips
Fresh chives or chopped cilantro
Freshly sliced avocado/guacamole
A spoonful of salsa or pico de gallo

Featured Comment

“I doubled the recipe and served this just last weekend for a family party. Everyone liked it so much they want me to make it for Christmas dinner, instead of roasted turkey!”
– Mary Lee

Quick Tips

Chop the chicken into small chunks (2-3 inches) so it cooks evenly. A quick chop is fine; just make sure the chicken is covered in the liquid.
Use a large, 6-quart slow cooker for this slow cooker Quinoa Chili.
Season to taste. If you’re sensitive to heat, add the spices slowly.
Rinse the quinoa in a fine mesh strainer to remove its bitter layer before adding it to the pot.
Quinoa absorbs liquid as it cooks, so the chili will thicken over time. If cooked too long, the quinoa may burn on the edges.

All ingredients mixed together in the slow cooker, ready to be cooked.

Variations

To make slow cooker Quinoa Chili vegetarian or vegan, It is worth following this recipe instead (we “replace” the chicken with sweet potatoes).
To boost the flavor, add in a finely diced yellow onion and a few cloves of garlic. I don’t add those in this recipe because I wanted the prep to be as quick as possible! (The onion powder and garlic powder do give you a nice flavor without the actual ingredients.)
To increase the spice, use spicy chili beans and add in a few tablespoons of diced jalapeño or 1/2 teaspoon crushed red pepper flakes.
To make slow cooker Quinoa Chili milder, reduce or omit the cayenne pepper.

Storage

Cool it down: Let the chili cool to room temp. Store in the fridge for up to 4-5 days.
Freeze: For longer storage, freeze for up to 3 months. Thaw in the fridge before reheating.