The quinoa, chicken, and veggies are all cooked in ONE dish – the crockpot makes this dinner incredibly simple to make!
This is seriously one of the easiest teriyaki chicken recipes ever. On this site, there does happen to be a very simple oven baked teriyaki dish which my family seriously loves, but as far as getting some veggies, grains, and fruit all cooked and ready in one dish? Well, this is the winner.
The chicken, quinoa, peppers, and pineapple are all cooked together in the crockpot so you don’t have to waste extra pans cooking up things separately. And the result is a flavorful, healthy, and delicious dish with incredibly little prep time!
The nice thing too is you can change up the veggies a bit to your liking. I love bell peppers and onions in any kind of teriyaki dish, but other great options for veggies: chopped zucchini, cauliflower, snap peas, a can of corn, diced carrots, etc. The vegetables you choose don’t necessarily have to go with a traditional chicken teriyaki so do whatever you enjoy! Add pretty much as many different veggies as you want, but stay close to having about 2-3 cups total of raw veggies going into the crockpot.
For the fruit, the pineapple is a must! (Unless you really hate it or have an allergy.) The can of pineapple adds so much good flavor and is a nice texture addition to this dish!
The important thing to note with doing any kind of dishes in the crockpot is that crockpots cook differently. Make sure you know your crockpot and are able to watch this recipe accordingly. Some crockpots cook a lot quicker and some a lot slower than others. I use a 6-quart crockpot and on high, this dish took almost exactly 3 hours to be done. At the three hour mark for my crockpot, the chicken is tender and shreds easily, the veggies are tender, and the quinoa is cooked through.
I don’t suggest times to cook this dish on low in the crockpot because I haven’t always had the best of luck with quinoa and chicken dishes in my crockpot when done on low. That said, a lot of readers have commented on past quinoa crockpot recipes and had success with cooking on low. With chicken and quinoa, most people have the best luck from 4-6 hours on low while still watching it and checking on it frequently. However, if you are able to cook it on high, I definitely recommend doing that.
When you do go to check on this dish it may seem a bit watery. That’s just how it’s supposed to be! By the time the quinoa is completely cooked, a lot of the liquid will be absorbed. And after you shred the chicken, it absorbs even more of the liquid. The last step to this dish is adding a little bit of a cornstarch slurry to thicken up the small amount of remaining liquid. And voila, you’ve got one heck of a dish with very little work!!
More quinoa recipes:
- Quinoa minestrone made in the crockpot
- Crockpot Quinoa Enchilada Bake reader favorite!
- Southwest Quinoa Salad with a cilantro vinaigrette
- Quinoa Chili with sweet potatoes!
- Quinoa Recipes featuring a detox quinoa salad
- 1 pounds and 1/2 boneless skinless chicken breasts
- 1 cup quinoa
- 2 cups beef or chicken broth
- 1/4 cup honey
- 1/4 cup white sugar
- 1/3 cup + 2 tablespoons soy sauce low sodium
- 4 tablespoons rice vinegar
- teaspoon Heaping 1/4 ground ginger
- 3/4 teaspoon minced garlic
- 1/8 teaspoon pepper
- 2 large peppers I used green and red
- 1 ounces can pineapple chunks 20
- 1 tablespoon cornstarch + 1 tablespoon water optional
Remove the fat from the boneless skinless chicken breasts and cut into large pieces (I had 7 pieces of chicken in my crockpot)
Add in the quinoa (rinse first to remove the bitter tasting saponin coating) and beef or chicken broth.
In a small bowl, whisk together the honey, white sugar, soy sauce, rice vinegar, ground ginger, minced garlic, and pepper until well combined.
Pour over everything.
Chop the peppers and stir in. If desired, add in a chopped onion or half of an onion in here now too. See the second paragraph of the post for other ideas on vegetable additions.
Put on high for 2 and 1/2 - 3 and 1/2 hours depending on your slow cooker. Mine took exactly 3 hours, but watch carefully because all slow cookers will cook differently.
Shred the chicken (it will absorb a great deal of the liquid) and pour in the drained pineapple chunks.
In a small bowl, whisk together the cornstarch and water until smooth. Pour in the crockpot and give everything a good stir. This is optional just for thickness.
Serve with sesame seeds and a chopped green onion if desired.
Feel free to increase the ginger and garlic to personal preferences - you can use fresh of both just make sure to scale the amount (dried requires far less than fresh)