Slow Cooker Chicken Teriyaki Quinoa Bowls Recipes

SLOW COOKER TERIYAKI CHICKEN

Steps:

• Combine chicken broth, teriyaki sauce, brown sugar, and garlic in a large bowl. Add chicken and toss with the sauce until well mixed. Pour into the slow cooker.
• Cook on Low until chicken is done, 4 to 6 hours.

SLOW COOKER CHICKEN TERIYAKI RECIPE BY TASTY

Steps:

• Make the teriyaki marinade. In a medium bowl, mix soy sauce, honey, onion, rice vinegar, ginger, garlic, and black pepper, and set aside.
• In the slow cooker, add chicken and teriyaki marinade.
• Cook on high for 4 hours, or cook on low for 8 hours.
• Cut vegetables into bite-size pieces.
• Mix water into cornstarch and mix until cornstarch is melted.
• Add cornstarch slurry and vegetables into the slow cooker for 30 minutes.
• Serve by itself or in a bowl of brown rice.
• Enjoy!

SLOW COOKER CHICKEN TERIYAKI QUINOA BOWLS

Steps:

• 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!