• 1 cup quinoa, rinsed
• 1 (28 oz) can crushed tomatoes
• 1 (14 oz) can diced tomatoes with green chilies (Rotel)
• 2 (16 oz) can black bean
• 1 (15 oz) corn, drained
• 2 1/2-3 cup chicken stock
• 2 large chicken breasts
• 1 large bell pepper, seeded and chopped
• 1 tsp minced onion
• 1 tsp garlic
• 1 tsp cumin
• 1 tsp crushed red pepper
• 1 tsp chili powder (taco seasoning is good too)

Season with salt and pepper

Place everything in a 6 qt slow cooker and cook for 5-7 hours on low. Remove chicken, shred it and return to slow cooker. Keep warm until ready to serve. Garnish with cheese or sour cream.