Chicken Quinoa Risotto with Carrots and Asparagus
Course Main Course
Servings 6 servings
Calories 330 kcal
1/2 lbs chicken breasts boneless, skinless
1/2 cups quinoa
4 cups chicken bone broth
2 cloves garlic. minced
5 carrots sliced
1 bunch asparagus chopped into quarters
1 cup frozen peas
Pinch kosher salt & pepper
In a slow cooker, add chicken, quinoa, 2 cups bone broth, garlic and carrots. Season with salt and pepper.
Cook 4 hours on high.
Use a fork to shred chicken.
Add asparagus and peas, and then cook another 30 minutes.
Pour in remaining 2 cups bone broth and stir until creamy and well combined.