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Combine chicken, 2 c. water and 2 c. broth in a slow cooker.
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Cook over low heat 6-8 hours or high heat 4-6 hours, until chicken is cooked through and shreds easily.
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Drain liquid from chicken and toss in buffalo sauce.
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In a separate saucepan, combine uncooked quinoa, 4 c. water, and 2 ranch dressing packets.
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Cook quinoa according to package instructions.
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Divide quinoa among bowls (recipe makes 8 cups).
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Add buffalo chicken; top with lettuce, tomatoes, cheddar cheese, blue cheese, and green onions.