white chicken & quinoa chili.

One of my New Year’s Resolutions has been to try to cook more — aka up my wifey game. D is such a fantastic cook. I can read directions … and then still tend to have questions. So I love a recipe that is pretty full proof. Don’t worry, I still had questions about how to operate the crockpot.

Sunday morning, after a fun Saturday night out and celebrating two of our best friends, I got up bright and early and started chopping celery to put together dinner. I plan to make it again and again, I liked it that much. We even had leftovers for supper last night.

Slow Cooker White Chicken & Quinoa Chili


  • 1½ 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 frozen corn
  • 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


  1. In a 6-quart slow cooker, add chicken and the rest of ingredients. Cover and place on high for 3 to 4 hours or low 6 to 8 hours.
  2. Remove chicken and shred with two forks then add back into the slow cooker. Season with additional salt and seasonings if needed.
  3. Spoon chili into bowls and top with favorite toppings.

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