SLOW COOKER BARBECUE CHICKEN QUINOA CHILI

2 lbs. boneless, skinless chicken breast 1 c. finely chopped white or yellow onion 3 (14 oz.) cans diced tomatoes 2 (15 oz.) can black beans, rinsed and drained 1 (15 oz.) can corn, drained 1 (16-18 oz.) bottle of barbecue sauce 1 (14.5 oz.) can reduced-sodium chicken broth 1 c. quinoa, rinsed 1 tsp. chili powder (feel free to add more if you like things on the spicier side) 1 T. molasses 1 T. Worcestershire sauce 1 T. cumin 1 T. brown sugar 1 tsp. liquid smoke

Place chicken in the bottom of the slow cooker (You’ll need at least a 5 quart). Add all of the other ingredients, and stir to combine. Cover, and cook on low for 8 hours. Take chicken out, and shred with two forks. Return to slow cooker, and stir to combine.