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.
Crockpot Quinoa Chicken Primavera
Amount Per Serving
Calories 314Calories from Fat 81
% Daily Value*
Total Fat 9g14%
Total Carbohydrates 34g11%
* Percent Daily Values are based on a 2000 calorie diet.