Chicken Quinoa Risotto with Carrots & Asparagus


Chicken Quinoa Risotto with Carrots & Asparagus

Quickly prep this hearty, then let the crockpot do the cooking!
Course Dinner
Keyword Crockpot
Servings 6


  • 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


  • 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.


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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