Crockpot Chicken and Quinoa Chili

Lightly grease your slow cooker with nonstick spray. I used a 6 quart slow cooker for this meal.Cut the chicken breasts in half and rinse the quinoa in a fine mesh sieve. (This removes the bitter saponin)Add the chicken breasts, quinoa, crushed tomatoes (no need to drain), diced green chilies, garlic, onion, and chopped peppers to the slow cooker.Drain and rinse the kidney beans, corn, and black beans. Add to the slow cooker with the broth and packet of chili seasoning. Add cayenne pepper if desired.Cover the slow cooker and set to high. Cook for 3-5 hours or until the quinoa has "popped" and the chicken is completely cooked through and easily shredded. (My slow cooker took exactly 4 hours)Shred the chicken, stir everything, and add cilantro.Taste and add seasonings to desired preference.When ready to serve, serve with a fresh squeeze of lime, green onions if desired, a scoop of sour cream, and some freshly shredded cheddar cheese. (In my opinion adding the cheddar cheese and sour cream is ESSENTIAL! It takes this soup from great to one of my favorite meals)Enjoy immediately.If there is not enough seasoning, add a bit more to your own preference (my family enjoyed it exactly as written, but I know some people prefer more spice! Also, if you aren't adding in cheese or sour cream, I think you will want additional seasonings as those two additions add TONS of flavor) Start with adding additional chili powder, ground cumin, paprika, cayenne pepper, and even try adding minced chipotle peppers in adobo sauce (about 1-2 tablespoons)IF you don't want to do a chili packet, try combining these spices and adding a few tablespoons of this mix until the chili flavor reaches your desired preference: 5-6 teaspoons chili powder, 1/2 tablespoon crushed red pepper, 1 tablespoon dried minced onion, 1 tablespoon dried minced garlic, 2 teaspoons sugar, 3 teaspoons cumin, 2 teaspoons dried parsley, 2 teaspoons seasoned salt, 1 teaspoon dried basil, and 1/4 teaspoon ground black pepper.