White Chicken Chili with Quinoa and Salsa Verde

wbchili001

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Looks to Inspire: Festival Season
March 23, 2015
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Looks to Inspire: Suede & Fringe
March 29, 2015

White Chicken Chili with Quinoa and Salsa Verde

wbchili011
  • I’ve been wanting to make this forever, but since I don’t have the proper tools (read: slow cooker!), I always passed on it. I saw it again the other day and it looked so delicious that I begged for my moms slow cooker so I could give it a try.  The reason I needed this special pot was to get the chicken breasts as nice and tender as possible, as they tend to be tough and dry at first.  I am happy to say everything turned out as perfect as I had hoped, and it was much easier than you would think!  You just have to toss everything in the slow cooker, go about your day, and have the most amazing smelling house imaginable!

     

  • You Will Need:

    2-3 boneless chicken breasts (mine were huge so I used 2)
    1 32oz chicken broth
    1 10oz can green chile enchilada sauce
    1 or 2 cans diced green chiles (4oz size)
    2 cans white or cannellini beans (15 oz size)
    1/2 cup quinoa (rinsed)
    1 medium onion (diced)
    2 or 3 garlic cloves (minced)
    1 tsp cumin
    1 tsp oregano
    1/8 tsp cayenne pepper (optional)
    1/4 tsp cracked pepper
    salt to taste if needed

    For garnish:

    Avocados
    Limes
    Cilantro
    Monterrey Jack Cheese (optional)
    Greek yogurt (optional)
    diced jalapenos (optional)

  • Rinse and drain quinoa. Dice onion and garlic and place on bottom of slow cooker. Place chicken on top. I cut mine into 4 pieces since they were so large. 

  • Pour the enchilada sauce and green chiles on top of the chicken. Add the quinoa and spices. You can also add the beans at this time but since they are already cooked you can wait and add them about 1/2 hour before the chili is finished cooking.

  • Pour on the chicken broth and give everything a stir.

  • Place lid on cooker and set to your preferred setting. I had mine on medium and cooked for 4 hours. It was done at that time and the chicken was so tender. Just like ovens, slow cookers and crock pot temperatures can vary. A good rule of thumb is 6 to 10 hours at the low setting and 3 to 4 hours at the high setting.

  • When the chicken is tender, break apart and place back into the pot. I added the beans at this time. Taste and add more salt and pepper if necessary. I used low salt chicken broth so I added some Knorr chicken bouillon  to pop up the flavor. I made this earlier in the day and just turned the setting to the lowest until dinner. 

  • For garnishes chopped avocado,cilantro and lime are my favorites. You can also top with shredded cheese, Greek yogurt or a little chopped jalapeno if you like some heat.

    This serves 6 generously, so call up a few friends and share the delicious dinner you’ve made! The addition of quinoa is incredible because besides being a super-food, it thickens the broth perfectly. I think I like this slow cooker thing! I can definitely see myself using it more in the future!  If this recipe has gotten you inspired to get a slow cooker, just make sure its a lightweight, non-stick one, so that cleaning it will be a breeze.  Hopefully I can find a similar one or I can talk my mom into letting me have this one!

    As always I hope you enjoy!

5 Comments

  1. Rhea says:

    This looks so good!
    Xx
    Rhea
    http://www.fuss.co.in

  2. Helena says:

    Thank you for sharing this recipe! Looks so yummy. Definitely a must try ❤️

    simply-mode.com

  3. Julia says:

    This looks to die for yummy! Counting down the days until I’m home now so I can borrow my mom’s slow cooker as well :)

    ExploresMore.com

  4. RACHEL says:

    this looks delicious! i’m definetly trying this recipe out!
    Ratedrach

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