Chicken Quinoa Risotto with Carrots & Asparagus

Nicole Aucoin

Chicken Quinoa Risotto with Carrots & Asparagus

Quickly prep this hearty, then let the crockpot do the cooking!

Course Dinner

Keyword Crockpot

Servings

Ingredients

1.5 lbs. chicken breasts boneless, skinless
1.5 cups quinoa
4 cups chicken bone broth
2 cloves garlic minced
5 carrots sliced
1 bunch asparagus chopped into quarters
1 cup frozen peas
Pinch kosher salt & pepper

US Customary - Metric

Instructions

In a slow cooker, add chicken, quinoa, 2 cups bone broth, garlic and carrots. Season with salt and pepper.
Cook 4 hours on high.
Use a fork to shred chicken.
Add asparagus and peas, and then cook another 30 minutes.
Pour in remaining 2 cups bone broth and stir until creamy and well combined.
Portion into 6 servings.

Notes

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About the author

Nicole Aucoin, MS, RD, LD/N

Founder, Healthy Steps Nutrition
Home of CrossFit HSN & HSN Mentoring

Author of Nourish & Healthy Kids Cookbook

Author of The Basics of Nutrition Coaching Course, CrossFit Preferred Nutrition Course

CrossFit Level 2 Trainer

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