Chicken Quinoa Risotto with Carrots & Asparagus
Quickly prep this hearty, then let the crockpot do the cooking!
- 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.
