Slow-Cooker Quinoa Risotto with Carrots and Asparagus

Yields:
6
Prep Time:
15 mins
Total Time:
4 hrs 45 mins
We're using quinoa in a whole new way with this slow-cooker risotto-style recipe.
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Ingredients
- 1 1/2 lb.
boneless skinless chicken breasts
- 1 cup
quinoa, rinsed
- 2 cups
low-sodium chicken broth, divided
- 2
cloves garlic, minced
- 3
large carrots, sliced into rounds
kosher salt
Freshly ground black pepper
- 1
bunch asparagus, trimmed and quartered
- 2 cups
peas, frozen or canned
Directions
- Step 1In a slow-cooker, combine chicken, quinoa, 1 1/2 cups chicken broth, garlic and carrots. Season generously with salt and pepper.
- Step 2Cook on high 4 hours, until chicken is easily shreddable. Shred chicken, then add asparagus and peas to slow-cooker and cook until tender, 30 minutes more.
- Step 3Pour over remaining 1/2 cup chicken broth and stir until creamy.
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