Chicken Quinoa Risotto with Carrots & Asparagus

Chicken Quinoa Risotto with Carrots & Asparagus

Course: Main Course
Keyword: quinoa
Servings: 6
Calories: 330kcal

Instructions

  • Ingredients
    1/2 lbs chicken breasts boneless, skinless
    1/2 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
    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.