In a medium sized crockpot add the chicken, hot sauce, cream cheese and seasonings. Cook on High for 4-6 hours or Low for 8.
Shred Chicken with two forks or if you're adventurous and can block the splatter, use your hand mixer - works like a charm!
Cook the Quinoa to package directions. I like to season quinoa with a smidge of garlic powder and some salt. For the two cups in this recipe I used ¼ teaspoon garlic powder and 1 teaspoon salt.
While quinoa is cooking, slice and dice the toppings
Assemble the bowls however you'd like! 1 cup of dry quinoa turns into about 3 cups when cooked, so you should have about 6 total cups of cooked quinoa which will yield 2 cups per person. I did the quinoa on one side of the bowl and the Shredded chicken mix on the other. Then I just sprinkled the ingredients on top with a drizzle of garlic aioli (which is just garlic blended in mayonnaise) Another topping option that would work great for these is sour cream or ranch salad dressing to help tame the heat! enjoy!!