1Place quinoa, water, wine, onion, garlic, chicken, mushrooms,seasoning mix and seasonings into slow cooker. Stir until combined. Cover, and cook on low heat for 2-3 hours, until liquids are absorbed and quinoa is tender.
2Remove chicken cutlets from cooker and place in a small bowl. Using two forks, shred the chicken into small pieces. Stir shredded chicken, Monterey Jack cheese, ricotta, and sour cream into quinoa until fully incorporated. Turn slow-cooker to warm. To serve, scoop quinoa into bowl and sprinkle with Parmesan cheese.