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Slow Cooker Chicken, Quinoa & White Bean Chili

Odds And Ends

This creamy, kid-friendly slow cooker chili recipe is an easy meal to make. Just add chicken, quinoa, canned white beans, onions, diced pepper and milk to create a hearty dish everyone will love. 


  • 1 pound – uncooked boneless, skinless chicken breast
  • 3/4 cup – uncooked quinoa
  • 2 cups – chicken broth
  • 1 1/2 cups – milk
  • 3 cups (24 ounces) – mild jarred salsa verde (or mild salsa of choice)
  • 2 cloves – garlic, minced
  • 1 – medium yellow onion, diced
  • 2 – bell peppers, diced
  • 2 cups – frozen corn
  • 1 tablespoon – cumin
  • 30 ounces – white beans (Cannellini, Great Northern, etc.), drained and rinsed
  • fresh chopped cilantro (optional)
  • sliced green onion (optional)
  • shredded cheese (optional)
  • sour cream (optional)
  • avocado (optional)
  • tortilla chips (optional)


Combine all ingredients except for the beans in slow cooker and stir well to combine.
Cover and cook for 2 1/2 to 3 hours on high or 5-6 hours on low, until chicken breast is fully cooked and can be pulled apart easily with two forks.
Stir in beans. Transfer chicken breast from slow cooker to a plate or cutting board and, using two forks, shred well. Return shredded chicken to the slow cooker and stir well to incorporate.
Top with fresh, chopped cilantro, sliced green onion, shredded cheese, sour cream, avocado and/or serve with tortilla chips, if desired.
Recipe and photo by Elle Penner of According to Elle
Slow Cooker Chicken, Quinoa & White Bean Chili


320 calories; 4 g fat; 0.5 g saturated fat; 30 mg cholesterol; 23 g protein; 47 g carbohydrates; 9 g fiber; 720 mg sodium;  134 mg calcium. Nutrition figures based on using fat-free milk. Optional toppings are not included.