Ingredients
2 pounds boneless skinless chicken thighs, cut into 1-inch pieces1 cup quinoa, rinsed1 medium onion, cut into 1-inch pieces1 medium sweet yellow pepper, cut into 1-inch pieces1 medium sweet red pepper, cut into 1-inch pieces2 cups chicken broth1/2 cup honey1/3 cup reduced-sodium soy sauce1/4 cup mirin (sweet rice wine) or sherry1 tablespoon minced fresh gingerroot2 garlic cloves, minced1/4 to 1 teaspoon crushed red pepper flakes1 can (8 ounces) unsweetened pineapple chunks, drained3 green onions, thinly sliced2 teaspoons sesame seeds
Preparation
Place the chicken in a 4- or 5-qt. slow cooker. Top with quinoa, onion and peppers. In a medium bowl, whisk the broth, honey, soy sauce, mirin, ginger, garlic and red pepper flakes; pour into slow cooker.
Cook, covered, on low 3-1/2 to 4 hours or until chicken is tender. Serve with pineapple, green onions and sesame seeds.
