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Chicken Quinoa Risotto with Carrots & Asparagus
Votes: 26
Rating: 1.92
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Servings
Ingredients
Servings
Ingredients
Votes: 26
Rating: 1.92
You:
Rate this recipe!
Instructions
  1. In a slow cooker, add chicken, quinoa, 2 cups bone broth, garlic and carrots. Season with salt and pepper.
  2. Cook 4 hours on high.
  3. Use a fork to shred chicken.
  4. Add asparagus and peas, and then cook another 30 minutes.
  5. Pour in remaining 2 cups bone broth and stir until creamy and well combined.
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