I found this recipe on sweettreatsmore.com. The family loved it!
This is half the original recipe and makes enough to feed my family with enough left over for a nice lunch or two for me.
½ c quinoa, rinsed
1 (14 oz) can crushed tomatoes*
1 (16 oz) can black beans
1 (15 oz) corn, drained
2 c chicken stock
1 large chicken breast
½ large bell pepper, seeded and chopped
½ tsp minced onion
½ tsp garlic
½ tsp cumin
½ tsp crushed red pepper
½ tsp chili powder (or taco seasoning)
1 tsp salt
Place everything in a 6 qt slow cooker and cook for 5-7 hours on low or 2.5-3.5 on high. Remove chicken, shred it and return to slow cooker. Keep warm until ready to serve. Garnish with cheese. Add cornbread if desired.
*The original recipe had 7 oz more of tomatoes (diced tomatoes with green chilies ~ Rotel). Add more liquid or tomatoes if needed.