YIELD: Makes 6-8 servings
1 1/2 lbs.-
skinless chicken thighs
ketchup (or tomato sauce with a splash of vinegar)
low-sodium soy sauce
1 1/2 T-
minced and smashed
1 1/4 cups-
toasted sesame seeds
Place chicken evenly inside slow cooker.
In a medium bowl, add honey, ketchup, soy sauce, canola oil and ground pepper. Whisk ingredients together then set aside.
In a medium bowl, add all vegetables (onion through celery) then add honey sauce to the bowl. Toss until all vegetables are coated, then pour everything over the chicken. Secure lid on slow cooker, set heat on low and cook for 6 hours.
About 20 minutes before chicken is completely cooked, prepare quinoa by first placing it in a fine meshed strainer. Rinse quinoa with water then transfer to a pot. Heat quinoa over medium flame until aromatic and you hear seeds begin to "pop." Add water, cover pot, turn down heat and steam for 15-18 minutes. Once cooked, fluff with a fork and set aside.
Once chicken is cooked, shred it using two forks.
Serve chicken over steamed quinoa and steamed vegetables. Drizzle a tablespoon of cooked honey sauce over chicken and quinoa.