SLOW COOKER CHINESE CHICKEN QUINOA BOWLS, an extra recipe for March

CHINESE CHICKEN QUINOA BOWL (reviewed, revised and approved by my faithful readers)

INGREDIENTS

6 boneless chicken thighs

3 Tbsp soy sauce

1/2 cup honey

3 Tbsp lime juice

2 Tbsp worcestershire sauce

1 Tbsp grated ginger

1-2 Tbsp sriracha sauce (or powder and skip the flakes)

1/2 tsp red pepper flakes

1/4 tsp minced garlic (or 2 to 4 cloves and remove when done)

2 cups quinoa, cooked

Broccoli slaw

Pea pods

Avocado

Cilantro if desired

INSTRUCTIONS

1. Spray your slow cooker with nonstick spray. Place the chicken in the bottom. Mix together soy sauce, honey, lime juice, worcestershire, ginger. Sriracha, red pepper flakes, garlic and pepper. Pour into slow cooker on top of chicken. Cook on LOW 4 to 6 hours or HIGH 3 to 4 until chicken is cooked. Shred chicken with two forks, and let cook 15 minutes longer.

2. Assemble bowls with quinoa, broccoli slaw, pea pods, avocado, cilantro and any other toppings your like. Enjoy!!!!!