Slow Cooker White Chicken Quinoa Chili

This is one of those meals that you make at the beginning of the week or on the weekend, have it for the rest of the week for quick lunches or dinners, and it just keeps tasting better and better everyday as all the flavors come together more. 

The first time I made this, I knew right away that it was going on my "meal rotations" I guess you could say. This recipe is very flavorful, high protein, and low fat (if that's something you're looking for). Plus, slow cookers are life savers -- I love how you can just throw everything in the pot before you run out the door and have a meal all ready to go when you get home. 

{Recipe adapted from Eat Yourself Skinny blog}

Serves 6 (about 1.5 cup servings)


  • 1½-2 lb. boneless skinless chicken breasts
  • 1 cup uncooked quinoa
  • 1 medium onion, chopped
  • 2 large celery stalks, chopped
  • 1 jalapeño, de-seeded and chopped
  • 4 cloves garlic, minced
  • 2 (4.5 oz) cans diced green chiles
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 cup corn, canned or frozen both work
  • 4 cups low-sodium chicken broth
  • Juice of 1 lime
  • 1 Tbsp cumin
  • ½ tsp. dried oregano
  • 1 bay leaf
  • 2 tsp. sea salt
  • ¼ tsp. pepper
  • Toppings (optional): Cilantro, avocado, shredded cheese, tortilla chips


  1. In a 6-quart slow cooker, add chicken and the rest of ingredients. Cover with a lid and place on high for 3 to 4 hours or low for 6 to 8 hours.
  2. Shred chicken with two forks either right inside the slow cooker or take them out and shred on a plate. Then add the shredded chicken back into the slow cooker.
  3. Season with any additional seasonings or salt if needed or desired.
  4. Pour into bowls and top with all your favorite toppings.
  5. Store leftovers in an airtight container in the fridge.