This easy Crock-Pot chicken chili recipe packs a wallop in terms of both flavor and texture, while adding the quinoa really makes it an entire meal unto itself.
Add all ingredients to your Crock-Pot. Stir and cook on low for 6-8 hours, or on high for 4-6 hours.
Remove chicken from the slow cooker and shred, then stir the shredded chicken back into the chili.
Serve this slow cooker quinoa chicken chili garnished with your chili toppings of choice, such as shredded cheddar, green onions, sour cream, or tortilla strips. (I also brightened my bowl up with a little fresh lime juice, which really made the flavors pop -- but that's optional!)
Notes
This slow cooker quinoa chicken chili recipe is naturally gluten free.