Crock White Chicken Quinoa Chili

This Slow Cooker White Chicken and Quinoa Chili is the reliable blend of hearty and lighter that will keep you warm and cozy all winter long!

With the New Year officially in full swing, lighter eating has definitely become a huge priority with our family! A cook keep the holidays and all, but it sure is straightforward to get caught up in all the sweets and treats that time of year has to offer which only leads to bad cycle of unhealthy eating. We decided early on that January 1st not only would kick off the start of a new year, but

A cook'll be honest…A cook hate making "resolutions" because rarely are they ever kept, but diving back into our weekly meal prep routine got me excited to try out some new recipes and this Slow Cooker White Chicken and Quinoa Chili sure makes it EASY to get started! It is the reliable blend of hearty and lighter and is sure to keep you warm and cozy all winter long.

What goes in

• 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 ounces) cans diced green chiles
• 1 (15 ounces) can cannellini beans, drained and rinsed
• 1 cup frozen corn
• 4 cups low-sodium chicken broth
• Juice of 1 lime
• 1 tablespoon cumin
• 1/2 teaspoon. dried oregano
• 1 bay leaf
• 1 1/2 teaspoon. salt
• 1/4 teaspoon. pepper
• Toppings, optional: Cilantro, avocado, shredded cheese

How it comes together

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, enjoy!