Slow Cooker Method

1. Heat olive oil in a large skillet over medium heat. Add celery, carrots, and onion and sauté for about 7 minutes, until softened. Add garlic and sauté for 1 minute.

2. Transfer the vegetable mixture to the slow cooker and add bay leaves.

3. Slice each chicken breast into 3 large pieces and add to the slow cooker.

4. Add quinoa, chicken broth, hot sauce, salt, and black pepper.

5. Cook on HIGH for about 3 hours.

6. Remove chicken, shred with two forks, and return it to the slow cooker.

7. Taste and adjust seasoning. Serve with lemon juice and fresh parsley if desired.

Stovetop Method

1. Heat olive oil in a large pot or Dutch oven over medium heat.

2. Add celery, carrots, onion, and garlic; sauté 5–7 minutes until softened.

3. Add bay leaves, chicken, quinoa, chicken broth, hot sauce, and salt.

4. Bring to a boil, then reduce to a simmer and cook for 30 minutes, until chicken is cooked through.

5. Remove chicken, shred, and return to the pot.

6. Season with black pepper, parsley, and lemon juice to taste.