Lightly coat the inside of your slow cooker with cooking spray to prevent sticking. Trim any excess fat from the chicken. If the pieces are large, slice them into a few chunks so they cook evenly. Rinse the quinoa thoroughly under cold water. Peel and dice the sweet potatoes into small, bite-sized cubes.

Place the chicken into the slow cooker first. Add the quinoa, sweet potatoes, black beans, tomatoes (don’t drain them), garlic, chili seasoning, and chicken broth.

Cover and cook on HIGH for 3½ to 4½ hours, until the chicken is tender and the quinoa is fully cooked.

Transfer the chicken to a bowl and shred it using two forks. Stir the shredded chicken back into the soup. Taste and adjust seasoning—add salt and pepper gradually until the flavors pop.

Spoon the soup into bowls and finish with your favorite toppings like fresh herbs, avocado, cheese, sour cream, or a squeeze of lime.