These slow cooker chicken teriyaki quinoa bowls are fake out, take out done easy, healthy and delicious! Tender shredded chicken tossed with smooth, rich teriyaki sauce, piled high on fluffy quinoa and topped with diced pineapple, smoky red pepper, creamy avocado, crunchy cashews and crisp scallions. These bowls are weeknight dinner winning!Hi-ya friends!
Today I have a real treat for you. Well, I have TWO delights, technically.
One. This dish. Obviously. But, we will get to that in 7.86 seconds.
Two. I am going to keep this super short today. We are talkin’, shortest post EVER on No Spoon Necessary. So you can go ahead and high five your computer screen and relax knowing I’m not about to go on and on and ooooon about random nonsense like I normally do.
Well, I might ramble a tad. Bad habits die hard, ya know?
So what’s up with my urge to keep things short and sweet today? I am EXHAUSTED.
The smoke detector in our master bedroom decided to be a real asphalt and start chirping to notify us the batteries needed to be changed at an un-Godly hour. But, to make matters worse, the dang detector is about 14 feet up on the wall. <–WHO decided it should be located there?!? Ugh. Clearly, someone who hates me, that’s who.
And to make matters worse, we don’t own a ladder. I KNOW. Who doesn’t own a ladder, right? Well, us… obviously we aren’t that smart. Ugh x 2.
Sooo, I’ve been awake since WAY before the crack of dawn, listening to an annoyingly loud chirping sound and I’m going on about 2 hours of sleep. Let’s just say I feel crazy… and I’m 99.99999% positive my looks match the feels. #NoSelfiesForMe
Ergo, I’m done rambling. Let’s get to the good stuff shall we?
Slow Cooker Teriyaki Chicken Quinoa Bowls
AKA Fake out take out done EASY. AND infinitely more delicious. AND healthy!
Hollaaa! (<–Yeah yea, I know that’s old school. I’m livin’ on the edge. 😜)
These sweet and savory bowls are jam packed with goodness. Fluffy, nutty quinoa piled high with tender, succulent shredded chicken tossed and glistening in luscious, rich, silky smooth and slightly sweet teriyaki sauce. Topped with fruity chunks of pineapple, smoky red bell peppers, crunchy cashews, creamy avocado and crisp scallions.
Smack me Sally, SO GOOD! Healthy bowl food FOR THE WIN!
And in case you aren’t sold on just the pure deliciousness of this dish, these bowls could NOT be easier to whip together.
Prep your toppings and set them aside, plop some chicken into the slow cooker and dump on the sauce. Turn the slow cooker on and go live your life for 2-3 hours. Do the laundry, mow the yard, have a party in the USA, I donno know, do you. Meanwhile, your house will start to smell intoxicating. Come back and remove the chicken to a plate. Strain the sauce and cook it down a couple minutes, until it is rich and silky smooth. Meanwhile shred the chicken, then toss it with the sauce. Assemble the bowls and CHOW DOWN.
You have now seen the light known as easy, healthy deliciousness, my friends. Fist bumps for ALL! 👊
- I used skinless, boneless chicken breast in the recipe below, but you can substitute chicken thighs if desired. Simply increase the cooking time accordingly and cook until an instant read thermometer (inserted AWAY from the bone, if bone-in) reads 165 degrees F.
- My chicken breasts took approximately 2 hours to cook on high, but this will depend on the type of slow cooker you have. If you aren’t familiar with your slow cooker, I recommend you use an instant read thermometer to check the chicken for doneness.
- The recipe below calls for straining the sauce and whisking it with a slurry (cornstarch + water). This step ensures a silky, rich, thickened sauce, however, if you want to skip it you absolutely can. You will just end up with a thinner sauce. But, I still recommend straining the sauce through a fine mesh sieve.
These Slow Cooker Teriyaki Chicken Quinoa Bowls are Weeknight Dinner WINNING, friends! Bust out the slow cooker and let’s DO THIS!
Until Thursday, cheers – to the slow cooker, lazy dinners best friend.
- Teriyaki Chicken:
- 1 ½ - 2 Pounds Boneless, Skinless Chicken Breasts
- 2 Cloves of Garlic – minced
- 1 TBS Ginger – grated
- ⅓ Cup Mirin
- ¼ Cup Sake
- ½ Cup Low Sodium Soy Sauce
- 2 TBS Honey
- ¼ Cup Light Brown Sugar
- 1 TBS Water
- 1 TBS Cornstarch
- 4 Cups Cooked Quinoa (can substitute rice)
- 1 Avocado – sliced
- 1 Roasted Red Pepper – diced
- 1 Cup Pineapple - diced
- 2 Scallions – thinly sliced
- Sesame Seeds, to taste
- Cashews, to taste
- Red Pepper Flakes, optional
- Cook the chicken: In a medium bowl, whisk together the garlic, ginger, mirin, sake, soy sauce, honey and light brown sugar. Place the chicken breasts in the bottom of your slow cooker in a single layer and season generously with salt and pepper. Pour the teriyaki sauce over the chicken. Cover and cook on high for 2-3 hours or low for 4-5 hours, or until the chicken is tender and cooked through.
- Use a slotted spoon to remove the chicken breasts to a large bowl and shred with two forks. Strain the teriyaki sauce through a mesh sieve into a medium sauce pan and place over medium high heat. In a separate small bowl whisk together the cornstarch and water. Add it to the teriyaki sauce and whisk to combine. Bring the sauce to a boil, whisking, and cook for 1-2 minutes, or until sauce is thickened. Remove from heat and pour 1 cup of the teriyaki sauce over shredded chicken. Toss to combine.
- To serve: Divide the quinoa (or rice) between bowls and top with teriyaki chicken, avocado, peppers and pineapple. Garnish with scallions, sesame seeds and cashews. Serve with remaining teriyaki sauce on the side. Enjoy!
2. My chicken breasts took approximately 2 hours to cook, but this will depend on the type of slow cooker you have. If you aren’t familiar with your slow cooker, I recommend you use an instant read thermometer to check the chicken for doneness.
3. The recipe calls for straining the sauce and whisking it with a slurry (cornstarch + water). This step ensures a silky, rich, thickened sauce, however, if you want to skip it you absolutely can. You will just end up with a thinner sauce. But, I still recommend straining the sauce through a fine mesh sieve.
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