1 (28 ounce) can of diced tomatoes
1 (14 ounce) can diced tomatoes with green chilies
1 (15 ounce) can of black beans, rinsed and drained
1 (15 ounce) can of chili beans, rinsed and drained
1 (15 ounce) can of corn, drained
2 cups chicken broth
2 large boneless skinless chicken breasts (use 3 if they're small)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons cumin
1/2 teaspoon red pepper flakes
2-3 teaspoons chili powder
1 cup of quinoa, rinsed
Toppings of your choice (cheese, sour cream, avocados, and tortilla strips)
Make sure you rinse the quinoa and then add everything into a 6 quart slow cooker.
Cook for 6-8 hours on low or 4-6 hours on high. If you're using frozen chicken you may have to cook it longer.
Remove chicken and shred it with two forks. Return to slow cooker.
Garnish with cheese, sour cream, avocados, and tortilla strips.