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Chicken Quinoa Risotto with Carrots & Asparagus

Quickly prep this hearty, then let the crockpot do the cooking!
Course Dinner
Keyword Crockpot
Prep Time 5 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 35 minutes
Servings 6 servings

Ingredients

  • 1 1/2 lbs Chicken breasts (Boneless and skinless)
  • 1 1/2 cups Quinoa
  • 4 cups Chicken bone broth
  • 6 g Garlic (2 minced garlic cloves)
  • 305 g Carrots (5 medium, sliced)
  • 80 g Asparagus (5 medium, chopped into quarters)
  • 1 cup Frozen peas
  • 1/4 tsp Salt and 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

Nutrition Facts
Chicken Quinoa Risotto with Carrots & Asparagus
Amount Per Serving (113 grams)
Calories 251 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 73mg24%
Sodium 329mg14%
Potassium 752mg21%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 4g4%
Protein 34g68%
Vitamin A 8814IU176%
Vitamin C 15mg18%
Calcium 41mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.