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Slow Cooker Barbecue Chicken Quinoa Chili Recipe

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3.9 from 86 reviews

  • Author: Amelia
  • Total Time: 6 hours 45 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This Slow Cooker Barbecue Chicken Quinoa Chili is a hearty, flavorful dish perfect for cozy dinners. Packed with tender shredded chicken, protein-rich quinoa, beans, and a tangy barbecue sauce, this chili offers a unique twist on traditional chili recipes. Using a slow cooker ensures the flavors meld beautifully while you enjoy hands-off cooking convenience.

Ingredients

Chicken and Meat

  • 1.5 pounds boneless, skinless chicken breasts

Grains and Legumes

  • 1/2 cup quinoa, rinsed
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) kidney beans, rinsed and drained

Vegetables and Aromatics

  • 1 cup diced onions
  • 1 cup diced bell peppers (red or green)
  • 3 cloves garlic, minced

Liquids and Sauces

  • 1 cup barbecue sauce
  • 1 can (15 oz) diced tomatoes
  • 1 cup chicken broth

Spices and Seasonings

  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste

Instructions

  1. Prepare Ingredients: Rinse the quinoa under cold water until the water runs clear to remove any bitterness. Dice the onions and bell peppers, and mince the garlic cloves.
  2. Layer Ingredients in Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Add rinsed quinoa on top, followed by black beans, kidney beans, diced onions, bell peppers, and minced garlic.
  3. Add Liquids and Seasonings: Pour the barbecue sauce, diced tomatoes (with juice), and chicken broth over the layered ingredients. Sprinkle chili powder, cumin, smoked paprika, salt, and pepper evenly.
  4. Cook: Cover the slow cooker with its lid. Set to cook on low for 6-7 hours or on high for 3-4 hours until the chicken is thoroughly cooked and tender.
  5. Shred Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir well to combine all ingredients.
  6. Final Cooking: Let the chili cook for an additional 15-20 minutes to allow flavors to meld together perfectly.
  7. Serve: Ladle the chili into bowls and garnish with optional toppings such as shredded cheese, sour cream, chopped cilantro, or sliced green onions if desired.

Notes

  • Quinoa adds a nutritious boost and a slight nutty flavor; rinsing it well prevents bitterness.
  • Use your favorite barbecue sauce style—sweet, smoky, or spicy—to customize the flavor profile.
  • If you prefer spicier chili, add a pinch of cayenne pepper or chopped jalapeños.
  • Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
  • For a thicker chili, you can cook uncovered for the last 30 minutes to reduce excess liquid.
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 30 minutes
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://justsosweet.com/slow-cooker-barbecue-chicken-quinoa-chili-recipe/