Start with Sauteeing Chopped Onion and Garlic in Olive Oil in a Pan until fragrant.
Add Quinoa, Chicken, Red Bell Pepper, Tomatoes, Sauteed Onion and garlic, Taco Seasoning, Salt, Pepper to the Slow Cooker.
Pour in Chicken Stock. Mix everything well. Cover and cook on high for 4-5 hours or on low for 8 hours.
30 minutes before the finishing time, add Broccoli and half of the Cheese to the Slow cooker. Mix Well.
Sprinkle rest of the cheese on top and Let it cook on high for another 30 minutes or until the cheese melts.
Thank you to The Flavours of Kitchen for this great recipe!