Name: Crockpot Quinoa White Chicken Chili
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 pound boneless skinless chicken breasts; 1 cup quinoa, rinsed; 1 can (15 oz) white beans, drained and rinsed; 1 can (15 oz) sweet corn, drained; 1 can (4 oz) diced green chilies; 4 cups low-sodium chicken broth; 1 cup diced yellow onion; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; ½ teaspoon salt; ½ teaspoon black pepper; Juice of 1 lime; ¼ cup chopped fresh cilantro

Hey y'all! If you're looking for a cozy, hearty meal that's both nutritious and loaded with flavor, this Crockpot Quinoa White Chicken Chili is your new best friend. Tender chicken, protein-rich quinoa, and creamy cannellini beans make every spoonful satisfying, while green chilies and spices provide just the right amount of kick. This recipe's a lifesaver on busy days, effortlessly feeding a hungry family or making you the star at potlucks. Let's get cooking!

Why You'll Love This

Super easy dump-and-go crockpot recipe—practically zero fuss!
Packed with lean protein, fiber, and wholesome ingredients for a nutritious meal.
Creamy yet light, with just the right touch of spice and vibrant flavors.
Perfect for weeknights, meal prep, or feeding a crowd.
Easily customizable to suit vegetarian, dairy-free, or spicier preferences.

Ingredients

1 pound (about 2 large) boneless, skinless chicken breasts
1 cup uncooked quinoa, rinsed
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can great northern beans, drained and rinsed
1 (15-ounce) can corn, drained (or 1 cup frozen corn)
1 (4-ounce) can diced green chilies, undrained
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups (1 quart) low-sodium chicken broth
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon salt (or more, to taste)
¼ teaspoon black pepper
½ teaspoon ground coriander (optional)
¼ cup plain Greek yogurt or light sour cream (plus more for serving)
Juice of 1 lime
Fresh cilantro, chopped, for garnish
Shredded Monterey Jack or Pepper Jack cheese, for topping (optional)

Directions

Prep the Crockpot

Lightly coat the inside of your crockpot with nonstick spray or olive oil for easy cleanup.

Combine Main Ingredients

Add chicken breasts, rinsed quinoa, both types of beans, corn, green chilies, onion, garlic, chicken broth, cumin, oregano, chili powder, salt, pepper, and coriander (if using) to the crockpot.
Stir everything well to combine and submerge the chicken.

Cook Low and Slow

Cover and cook on low for 6-7 hours or high for 4 hours until the chicken is tender and quinoa is cooked.

Shred the Chicken

Remove chicken breasts to a plate and shred with two forks. Return the shredded chicken to the crockpot and stir well.

Add Creamy Finish

Add Greek yogurt or sour cream and lime juice. Stir until the chili is creamy and evenly blended.

Serve and Garnish

Ladle into bowls and top with chopped cilantro, extra Greek yogurt, and shredded cheese if desired. Enjoy!

Notes

Rinsing quinoa before cooking removes bitterness—don’t skip this step!
If your chili is too thick, simply add extra broth to reach your preferred consistency.
For even creamier texture, blend a cup of the finished chili (excluding the chicken pieces) and stir it back in.

Variations

Vegetarian: Substitute chicken with two cans of drained chickpeas and use vegetable broth.
Spicy: Add a diced jalapeño, increase chili powder, or use Pepper Jack cheese for extra heat.
Dairy-Free: Use a dairy-free yogurt or omit the yogurt altogether—add a tablespoon of olive oil at the end for richness.

Required Equipment

6-quart (or larger) slow cooker/crockpot
Cutting board and knife
Measuring cups and spoons
Mixing spoon
Forks for shredding chicken

Storage Instructions

Let the chili cool to room temperature, then store in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat gently on the stove or in the microwave, stirring in a splash of broth or water if needed.

Serving Suggestions

Serve with warm cornbread, tortilla chips, or a crusty baguette for dipping.
Top with avocado slices, fresh jalapeño, and extra lime wedges for a flavor boost.
Add a crisp green salad tossed with a citrusy vinaigrette for a complete meal.

Pro Tips

Layer the beans and quinoa underneath the chicken in the crockpot to prevent sticking or scorching.
Add dairy like yogurt or sour cream at the very end to prevent curdling.
Batch prep by doubling the recipe—it freezes beautifully for effortless future meals!

FAQ

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are just as delicious and extra juicy—use boneless, skinless thighs for best results.

How can I make this chili thicker?

If you’d like a thicker consistency, mash some beans with a fork before serving or let the chili cook uncovered for 10-15 minutes at the end.

Is this chili spicy?

It’s mildly spicy as written, but feel free to adjust heat to your taste by adding more chilies, chili powder, or hot sauce!