Chicken, Quinoa and White Bean Chili

Prep Time 20 min
Cook Time 5-6 hrs
Serves 9


  • 1 pound uncooked boneless, skinless chicken breast
  • 3/4 cup uncooked quinoa
  • 2 cups chicken broth
  • 1 1/2 cups Guida’s Dairy milk
  • 3 cups (24 ounces) milk jarred salsa verde (or milk 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)

How to

  • Combine all ingredients expect for the beans in a slow cooker and stir well to combine.
  • Cover and cook for 2 1/2 to 2 hours on high or 5-6 hours on low, until chicken breast is fully cooked and can be pulled apart easily with two forks.
  • 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.
  • Top with fresh, chopped cilantro, sliced green onion, shredded cheese, sour cream, avocado and/or serve with tortilla chips, if desired.
  • Makes nine 1 cup servings.