Fiesta Chicken Taco Bowls: My Healthy Crockpot Secret!

Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breasts
• 1 (15-ounce/425g) can diced tomatoes, undrained
• 1 (10-ounce/283g) can Rotel tomatoes (diced tomatoes with green chilies), undrained
• 1 (15-ounce/425g) can black beans, rinsed and drained
• 1 cup (240ml) frozen corn
• 1 medium yellow onion, chopped (about 1 cup/140g)
• 1 red bell pepper, chopped (about 1 cup/150g)
• 1 packet (1 ounce/28g) taco seasoning (low sodium preferred)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon kosher salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 cup chopped fresh cilantro, plus more for garnish
• 3 cups cooked quinoa (about 1 cup/200g uncooked)
• Optional toppings: avocado, Greek yogurt or sour cream, shredded cheese (cheddar or Monterey Jack), salsa, hot sauce, lime wedges