Crockpot Maple-Miso Glazed Chicken with Ginger-Infused Quinoa
This innovative crockpot recipe features tender chicken glazed with a unique maple-miso sauce, paired with ginger-infused quinoa for a delightful twist. The combination of sweet and savory flavors, along with the aromatic ginger, creates a dish that is both comforting and exciting.
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Begin by placing 4 boneless, skinless chicken thighs in the bottom of your crockpot. In a separate bowl, whisk together 1/4 cup of maple syrup, 2 tablespoons of miso paste, 2 tablespoons of soy sauce, and 1 tablespoon of rice vinegar until smooth.
Pour this glaze over the chicken, ensuring each piece is well-coated. Add 1 cup of chopped carrots and 1 cup of sliced bell peppers on top of the chicken for added flavor and nutrition.
Cover the crockpot and cook on low for 6 hours or on high for 3 hours, until the chicken is tender and fully cooked.
While the chicken is cooking, rinse 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water and 1 tablespoon of grated fresh ginger.
Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and the water is absorbed.
Once the chicken is done, shred it gently with two forks and stir it back into the glaze and vegetables.
Serve the maple-miso chicken over a bed of ginger-infused quinoa, garnished with sliced green onions and sesame seeds for an extra touch of flavor and presentation.
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