Chicken Quinoa Risotto with Carrots & Asparagus

Dinner
Crockpot
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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
Servings 6 servings

Ingredients

  • 1.5 lbs. chicken breasts boneless, skinless
  • 1.5 cups quinoa
  • 4 cups chicken bone broth
  • 2 cloves garlic minced
  • 305 grams carrots sliced (5 medium carrots)
  • 80 grams asparagus chopped into quarters (5 medium spears)
  • 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

Nutrition Facts
Chicken Quinoa Risotto with Carrots & Asparagus
Amount Per Serving (4 oz)
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 231mg10%
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.

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