Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 cups sweet potatoes, peeled and cubed
  • 1 cup carrots, sliced
  • 1 medium red onion, chopped
  • 3 cloves garlic, minced
  • 1/3 cup pure maple syrup
  • 2 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tsp ground cinnamon
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 cups kale, chopped
  • 1 cup Pink Lady apples, diced
  • 1/2 cup dried cranberries
  • 1/2 cup crumbled goat cheese
  • 1/2 cup toasted pumpkin seeds
  • 1 cup dry quinoa, rinsed
  • 2 cups vegetable broth

Instructions:

  1. Place the cubed sweet potatoes, carrots, and red onion at the bottom of the slow cooker.
  2. Lay the chicken thighs on top of the vegetables.
  3. In a small bowl, whisk together the maple syrup, apple cider vinegar, olive oil, cinnamon, salt, pepper, and minced garlic, then pour the glaze evenly over the chicken and vegetables.
  4. Set the slow cooker to LOW for 6 hours until chicken reaches an internal temperature of 165°F and vegetables are fork-tender.
  5. Cook the quinoa in a saucepan with vegetable broth; once simmering, cover and cook for 15 minutes until liquid is absorbed.
  6. Stir the chopped kale into the slow cooker and allow the residual heat to wilt the leaves for 2–3 minutes.
  7. Spoon a portion of quinoa into four bowls and top with the slow-cooked chicken and vegetable mixture.
  8. Garnish each bowl with diced apples, dried cranberries, crumbled goat cheese, and toasted pumpkin seeds.