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Add the green pepper, red pepper, red onion, carrot, and pineapple to the crock-pot and mix until evenly dispersed. Set the chicken breasts on top of the vegetables.
In a medium bowl, mix the soy sauce, pineapple juice, sesame oil, ground ginger, red pepper flakes, honey, and sriracha.
Add sauce to the crockpot, covering all chicken, and set on LOW for 3-4 hours.
After approximately 3 hours, use a rice cooker to start the quinoa (or use whatever cooking method you prefer). Coat the inside of the rice cooker bowl with coconut oil using a paper towel. Add chicken broth and quinoa to the rice cooker. Set on the brown rice setting.
When the internal temperature of the chicken reaches 165 degrees F, remove the breasts from the slow cooker and shred the chicken into bite sized pieces. Return the chicken to the slow cooker and mix well. Let the slow cooker sit on warm for another 10-15 minutes, or until the quinoa is done.
When both the quinoa and chicken are done, portion into four airtight containers or Pyrex and use within 4 days.