In a medium pan, fry chicken over medium-high heat until cooked, stirring regularly. When chicken is browned, add onion and cook for 2-3 minutes until onion starts to soften. Add to the slow cooker.
Add the dry quinoa to the pan and toast over medium heat for 1-2 minutes until toasted. Add to the slow cooker.
Add water through crushed red pepper to the slow cooker (all remaining ingredients) and stir well. Scrape down the sides to make sure the quinoa is in the liquid.
Cook on low for 6 hours or high for 2-3 hours. Serve on buns or rolls of your choice.
Notes
*Using different brands or slightly different ingredients will affect the nutrition information for the recipe.