Slow-Cooker Quinoa Risotto with Carrots and Asparagus

Name: Slow-Cooker Quinoa Risotto with Carrots and Asparagus
Prep time: 15 min
Total time: 4 h 45 min
Yield: 6
Ingredients: 1 1/2 lb. boneless skinless chicken breasts; 1 c. quinoa, rinsed; 2 c. 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 c. peas, frozen or canned

Published: Apr 26, 2016

3.6

8 Ratings

Ethan Calabrese

Yields:

Prep Time:

15 mins

Total Time:

4 hrs 45 mins

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We're using quinoa in a whole new way with this slow-cooker risotto-style recipe.

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Ingredients

Directions

1. Step 1In a slow-cooker, combine chicken, quinoa, 1 1/2 cups chicken broth, garlic and carrots. Season generously with salt and pepper.
2. 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.
3. Step 3Pour over remaining 1/2 cup chicken broth and stir until creamy.