Slow Cooker Green Chile Chicken & Quinoa Chili

Slow Cooker Green Chile Chicken and Quinoa Chili || Sweet Treats and More

The other day on facebook I asked you what kind of recipes you’d like to see on ST&M this year.  I know I can’t please everyone, and I want to stay true to the recipes I like to make for my family (and recipes I actually eat), but I do want to make things you guys will like too.   Hopefully something for everyone!

One fan requested absolutely no desserts!  I’m so sorry but that’s just not going to happen.  Because, well, I live for sweets.  Eat them daily (almost).  “Sweet” is in this blog’s name.  So the sweets stay!

But so many of you said you are looking for quick and healthy meals, with few ingredients and no strange ones.  That, I can handle! And that is just what I’ve got for you today. 

Slow Cooker Green Chile Chicken and Quinoa Chili  Sweet Treats and More main2

Even though this Slow Cooker Green Chile Chicken & Quinoa Chili takes several hours to cook, it takes just minutes to prepare.  So it is technically quick, it’s healthy, and no foreign ingredients required.  

I love the rich Mexican flavors that are created in this super easy slow cooker chili!  Cozy up to a bowl this week! 

Slow Cooker Green Chile Chicken & Quinoa Chili
Serves 4
a quick recipe to throw into the slow cooker and a healthy, hearty chili loaded with green chiles, chicken and quinoa!
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  1. 2 large chicken breasts (or 6-8 chicken tenders) **mine were frozen
  2. 2 (4 oz) cans diced green chiles
  3. 1 (11 oz) can white shoepeg corn
  4. 1 (15 oz) can great northern beans, drained
  5. 1 (14.5 oz) can chicken broth
  6. 1/2 cup quinoa
  7. 1 tsp garlic salt
  8. 1 tsp onion salt
  9. 1/2 tsp chili powder
  10. 1 cup shredded Mexican blend cheese
  11. salt and pepper to taste
  12. Cilantro for garnsih
  13. 1 1/2 cups milk
  1. Place everything (aside from the cheese and cilantro) into a 6 quart slow cooker and stir to combine. Cook on high for 4-6 hours or until chicken is cooked through and tender and quinoa is cooked as well. Once the chicken is cooked and tender, remove it and shred it. Place the chicken back in the slow cooker and stir the shredded cheese in. Let cook for another 20 minutes. Add a little extra milk if chili seems to thick.
  2. Serve with some chopped cilantro and enjoy.
boys ahoy


  1. Deborah January 16, 2014

    Yum! I love all of the flavors in this! (And yeah, you’d better not give up the sweets!)

  2. I’ve been using my slow cooker more and more for soups and chilis lately, it’s so convenient! Love the flavors of this one!

    • Kristy January 16, 2014

      Thanks Jessica!

  3. Jocelyn@Brucrewlife January 17, 2014

    Now this sounds like a killer chili!!! I must try this soon!!

  4. Amanda January 26, 2014

    Does the recipe call for cooked or uncooked quinoa? I am excited to make it! Looks yummy :)

    • Kristy January 27, 2014

      Uncooked if adding from the beginning, if you want to use cooked quinioa add it towards the end!

  5. Kristie January 30, 2014

    This looks amazing! I can not wait to try this out! My boss love quinoa but doesn’t use his crock pot that much. Can this be made on the stove?

    • Kristy January 30, 2014

      Yes, absolutely! I would cook your chicken separately, shred it and then add it! You could even use rotisserie chicken. I’d use pre-cooked quinoa as well!

  6. Stephanie March 11, 2014

    Would it be okay to use whole kernel sweet yellow corn or hominy? I haven’t been able to find shoepeg at any grocer near me. :(

    • Kristy March 11, 2014

      Yes, absolutely!

  7. Sher September 23, 2014

    Kristy, do I add the 1 1/2 cups of milk at the beginning before I turn the crockpot on, or do you only add some at the end? Like just a little bit afterwards if it ends up too thick? I think you mean to add it before it cooks, but will the milk curdle? Thanks.

    • Kristy September 23, 2014

      Add the 1 1/2 cups at the beginning, and if it seems too thick at the end add a little to thin it out!


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