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Slow cooker chicken quinoa chili is the perfect winter dish with sweet potatoes, black beans and tomatoes. | livinglou.com

Slow Cooker Quinoa Chicken Chili

Author: Louisa Clements
5 from 1 vote
A healthy slow cooker quinoa chicken chili made with shredded chicken, quinoa, sweet potatoes and black beans.
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Prep: 20 minutes
Cook: 8 hours
Total: 8 hours 20 minutes
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Servings: 8


  • 2 tbsp olive oil, divided
  • 2 chicken breasts
  • ½ tsp salt, divided
  • 1 onion, chopped
  • 3 cloves garlic
  • 1 medium sweet potato, diced
  • 1 red pepper, chopped
  • 4 tsp chili powder
  • 1 tbsp steak spice
  • 2 tsp cumin
  • 1 28 oz / 796mL can diced tomatoes
  • 1 19 oz / 540mL can black beans, drained and rinsed
  • ¾ cup quinoa
  • 3 cups water


  • Heat a medium pan over medium-high heat. Add 1 tbsp olive oil, season chicken breasts with ¼ tsp of salt. Sear for 3-4 minutes per side. Remove and place in slow cooker insert.
  • Add remaining tbsp of olive oil. Add onion and cook for 3-4 minutes until translucent. Add garlic and cook another minute. Add sweet potato and red pepper. Cook another 3-5 minutes until beginning to soften slightly. Add spices and cook 30 seconds until very fragrant. Add diced tomatoes and scrape all brown bits from the bottom.
  • Pour vegetable mixture into slow cooker. Stir in black beans, quinoa and water and cook on low for 7-8 hours.
  • When cooking is done, remove chicken and shred using two forks. Stir back into chili and serve with desired toppings.
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