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
  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.
Sweet Treats & More


  1. Kristie says

    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 says

      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!

  2. Stephanie says

    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. :(

  3. Sher says

    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.

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