Cut the Chicken Breast (2 pound) into 1-inch cubes.
Pour the Tomato Sauce (48 ounce) into the crockpot. Stir in Dried Oregano (to taste), Dried Basil (to taste), Sea Salt (to taste), and Ground Black Pepper (to taste).
Add Onion (1/4 cup) and Garlic (2 clove) then stir again.
Add in chicken breast and stir again.
Cover and cook on low for 5 1/2 hours.
Add in Shredded Mozzarella Cheese (1 cup), stir, and let cook for another 30 minutes.
Place a pot of water over medium-high heat and bring to a boil. Cook Quinoa Pasta (1 bag) according to package directions, then drain.
Make sure chicken is fully cooked by cutting through the middle of the thickest piece - it should not be pink. Taste and add more Sea Salt (to taste) and Ground Black Pepper (to taste) to the sauce if needed.
Add the noodles to a bowl or plate and top with the warm chicken and sauce.