These hearty quinoa bowls are loaded with shredded chicken and fresh veggies, so make them your go-to when you need a healthy meal. Slow cook the chicken and quinoa together to cut down on the time you spend in the kitchen.
In a 3 1/2- or 4-qt. slow cooker combine chicken, the water, quinoa, and 1/2 tsp. of the salt. Cover and cook on low 2 1/4 hours or until quinoa is tender. Remove chicken from cooker. Transfer quinoa mixture to a large bowl.
Shred chicken using two forks. Stir chicken, remaining 1/2 tsp. salt, oil, lemon juice, and crushed red pepper into quinoa mixture. Add cucumber, tomatoes, parsley, and green onions; toss to combine. Cover and chill at least 30 minutes (up to 8 hours).
Before serving, stir in mint and/or basil. Divide mixture among serving bowls. Top with olives.