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!
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.
Uncover and shred the chicken breasts with two forks. In a separate small bowl whisk together the cornstarch and water. Add it to the slow cooker and stir to thoroughly combine. Cover the slow cooker and cook on HIGH for 20-30 minutes or until the sauce is thickened and silky.
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. Enjoy!
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 and 50 minutes (total) 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 adding 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.