Ingredients

The following ingredients have 4 Servings
  • 8 skinless, bone-in chicken thighs (about 1 3⁄4 pounds)
  • 2 medium yellow onions, sliced
  • 8 cloves garlic, peeled
  • 1/2 teaspoon whole peppercorns
  • 2 bay leaves
  • 3/4 cup low sodium soy sauce or gluten free tamari sauce
  • 3/4 cup palm, white or apple cider vinegar
  • 1 cup uncooked quinoa
  • water to cook quinoa per package directions
  • 1 bag Frozen vegetables (broccoli, squash, mixed vegetables, etc.)

Instruction

  • Place chicken, sliced chopped onions, garlic, peppercorns, and bay leaves in a 5- to 6-quart slow cooker
  • Pour soy sauce and vinegar over chicken.
  • Cover and cook until the chicken and onions are tender – on low for 7 to 8 hours or on high for 4 to 5 hours.
  • Thirty minutes before serving, prepare the quinoa according to the package directions.
  • Ten minutes before serving, defrost the vegetables in the microwave per the package directions.
  • Serve the chicken on top of the quinoa and vegetables. Enjoy!