Recipe | GLUTEN FREE "Slow Cooker Chicken Quinoa Chili" by Sue Ready

Cook’s notes: Slow Cooker Quinoa Chicken Chili is a healthy alternative for your diet and it’s gluten free. A slow cooker makes this meal preparation convenient as there is very little last minute cooking with all advance preparation done ahead. Recipe serves 8.

  • 1 package of chicken tender (14 oz.) 
  • 1 TB. olive oil
  • 1 cup diced sweet onions
  • 3 garlic cloves, minced 
  • 1 cup diced sweet mini bell peppers (combination of red, orange and yellow peppers) 
  • 1/2 tsp. each Saigon cinnamon and cumin
  • 2 tsp. chili powder
  • dash or two of red pepper flakes
  • 4 cups chicken broth (GF) or low sodium 
  • 2 (14.5 oz.) cans of diced tomatoes with basil and garlic
  • 1 small can green chiles, drained and patted dry on a paper towel 
  • 3/4 cup dry quinoa, rinsed and drained
  • 1 small can steam fresh Mexi-corn
  • 1 can black, chili or red kidney beans rinsed and drained
  • 1 can northern beans or cannellini beans, rinsed and drained
  • optional garnishes e.g. diced avocados, low-fat sour cream, grated low- fat cheddar cheese, GF crackers
Use a 5 qt. slow cooker/crock pot and lightly grease inside bottom.
Heat olive oil in a fry pan; add in onions, garlic cloves, peppers and spices. Sauté on a medium heat 5 minutes and proceed with recipe.
Place chicken tenders on the bottom, add in sautéed mixture and rest of ingredients. Mix gently keeping chicken pieces on the bottom.
Cook on high 3-4 hours or on low 5- 6 hours. Shred chicken with two knives and return back to slow cooker for the last 10 minutes of cooking time.
Add more broth as needed.
Serve with optional garnishes as listed in ingredient list.

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