Place raw chicken and sweet potato in the slow cooker. In a separate bowl mix together tomatoes, coconut milk, onion, ginger, curry powder and salt. Pour mixture over chicken and potatoes. Cook in slow cooker on low for 6 hours.
About 30 minutes before serving, remove chicken breasts, shred, and return to slow cooker. Add spinach and peas and cover to resume cooking.
Meanwhile, cook quinoa on the stove according to package directions. Serve curry mixture over 1/4 cooked quinoa and enjoy!