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Crockpot Quinoa Chicken Primavera

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Course All Recipes, Dinner
Cuisine All, Crockpot, Poultry
Servings 8
Calories 314 kcal


In the crockpot

  • 1 1/2 cup quinoa uncooked
  • 1 lb boneless skinless chicken breasts
  • 7 cups chicken broth divided
  • 4-6 cloves of garlic
  • salt and pepper
  • 1/2 tsp dried parsley
  • 1/2 tsp thyme
  • 1/2 tsp basil

Before serving

  • 1 tbs olive oil
  • 1 bunch of asparagus cut into bite size pieces
  • 6 oz pesto
  • 2 1/2 cup frozen peas thawed
  • squeeze of lemon juice
  • Parmesan cheese


  • Rinse the quinoa. Cut the chicken if you want - you can either cut it into small pieces (it will cook faster) or leave it whole and shred it after cooking.
  • Place the quinoa, chicken, 4 cups broth, garlic, and a sprinkle of salt and pepper and seasonings in the crockpot. Cover and cook on low for 3-4 hours.
  • When the quinoa and chicken are done, the mixture should be very thick and sticky. Add the remaining broth or water 1 cup at a time and stir to combine until the mixture resembles a creamy risotto or casserole. Stir in the pesto, peas, and lemon juice and cover to heat through. While the peas are heating in the crockpot, heat the oil in a skillet - add the asparagus and sauté for 5-10 minutes, until the asparagus is lightly browned and tender-crisp. Add the asparagus back to the crockpot and stir to combine.
  • Top each serving with bacon bits, fresh herbs, shredded cheese, watercress, olive oil, or anything else you want.



Calories: 314kcalCarbohydrates: 34gProtein: 25gFat: 9gSodium: 362mg
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