Chop carrots, celery and onion and set aside.
Heat slow cooker on high and place chicken in bottom, drizzling olive oil overtop.
Throw carrots, celery and onion overtop, followed by quinoa, salt and pepper.
Pour chicken broth overtop of everything.
Cook on high for approximately 3.5 hours; remove chicken and shred it into smaller, bite-size pieces and then return to slow cooker and add fresh parsley; cook for an additional 30 minutes.
Garnish with fresh parsley and enjoy!