Place chicken in a 3-1/2- or 4-quart slow cooker. Drain one can of the tomatoes. In a medium bowl, combine drained and undrained tomatoes, the tapioca, ginger, the 1 tablespoon cilantro, the garlic, crushed red pepper, and salt. Pour over chicken in slow cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
Skim off fat. Serve in shallow bowls. Serve with hot cooked quinoa. If desired, sprinkle with additional cilantro. Makes 6 servings.