Slow Cooker Chicken Teriyaki Quinoa Bowls

5 from 18 votes

Slow Cooker Chicken Teriyaki Quinoa Bowls

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!

Prep Time15 mins

Cook Time2 hrs 30 mins

Total Time2 hrs 45 mins

Course: entree, Main Course

Cuisine: American, Asian

Keyword: avocado, bowls, cashews, chicken, Crock pot, crockpot, Easy, Healthy, pineapple, quinoa, red pepper, Slow Cooker, teriyaki

Servings:

Calories: 325kcal

Author: Cheyanne Holzworth

Ingredients

Teriyaki Chicken:
1 ½ - 2 Pounds Boneless , Skinless Chicken Breasts
2 Cloves Garlic – minced
1 TBS Ginger – grated
1/3 Cup Mirin
¼ Cup Sake
½ Cup Low Sodium Soy Sauce
2 TBS Honey
¼ Cup Light Brown Sugar , packed
1 TBS Water
1 TBS Cornstarch
Bowls:
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

Instructions

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!

Video

Notes

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.

Nutrition