Cream Cheese Chicken Chili with Quinoa
Equipment
- 1 slow cooker
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Measuring spoon
- 1 Mixing spoon
- 1 Small bowl
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 can black beans 15 ounces, drained and rinsed
- 1 can corn 15 ounces, drained
- 1 can diced tomatoes with green chilies 10 ounces
- 1 cup quinoa rinsed
- 2 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 block cream cheese 8 ounces
- 1 cup chicken broth
- 1/4 cup cilantro chopped (optional)
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add black beans, corn, and diced tomatoes with green chilies over the chicken.
- Sprinkle quinoa evenly over the mixture in the slow cooker.
- In a small bowl, mix chili powder, cumin, garlic powder, onion powder, salt, and black pepper.
- Sprinkle the seasoning mixture over the ingredients in the slow cooker.
- Place the block of cream cheese on top of the mixture.
- Pour the chicken broth into the slow cooker.
- Cover and cook on low for 4 hours.
- After cooking, remove the chicken breasts and shred them using two forks.
- Stir the shredded chicken back into the chili to combine with the cream cheese and other ingredients.
- Let it rest for 5 minutes before serving.
- Garnish with chopped cilantro if desired, and serve hot.
Notes
Ensure to rinse the quinoa thoroughly before adding it to the slow cooker to remove any bitterness. If you prefer a spicier chili, consider adding a chopped jalapeño or a pinch of cayenne pepper. This dish can be prepared a day in advance and reheated, which can enhance the flavors even more.
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