| Servings |
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Ingredients
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
Ingredients
In the crockpot
Before serving
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Instructions
- 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.
Recipe Notes
Nutrition Facts
Crockpot Quinoa Chicken Primavera
Amount Per Serving
Calories 314
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Sodium 362mg
15%
Total Carbohydrates 34g
11%
Protein 25g
50%
* Percent Daily Values are based on a 2000 calorie diet.