Slow Cooker Chicken, Quinoa, and White Bean Chili

Yield: 9 (1 cup) servings

Ingredients

• 1 pound uncooked boneless, skinless chicken breast
• 3/4 cup uncooked quinoa
• 2 cups chicken broth
• 1 ½ cups low fat milk
• 3 cups (24 ounces) mild jarred salsa verde (or mild salsa of choice)
• 2 cloves garlic, minced
• 1 medium yellow onion, diced
• 2 bell peppers, diced
• 2 cups frozen corn
• 1 tablespoon cumin
• 30 ounces white beans (Cannellini, Great Northern etc.), drained and rinsed
• Fresh chopped cilantro (optional)
• Sliced green onion (optional)
• Shredded cheese (optional)
• Sour cream (optional)
• Avocado (optional)
• Tortilla chips (optional)

Directions

1.       Combine all ingredients except for the beans in slow cooker and stir well to combine.

2.       Cover and cook for 2 ½ to 3 hours on high or 5-6 hours on low, until chicken breast is fully cooked and can be pulled apart easily with two forks. 

3.       Stir in beans. Transfer chicken breast from slow cooker to a plate or cutting board and, using two forks, shred well. Return shredded chicken to the slow cooker and stir well to incorporate.

4.       To serve, top with fresh, chopped cilantro, sliced green onion, shredded cheese, sour cream, avocado and/or serve with tortilla chips, if desired.

Nutrition

Calories 320, Fat 4 g, Protein 23 g, Calcium 134 mg

Recipe Credit: MilkLife.com