Chicken Quinoa Risotto with Carrots & Asparagus

Servings 6 servings

Calories 330 kcal

Ingredients

  • 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

Instructions

  1. In a slow cooker, add chicken, quinoa, 2 cups bone broth, garlic and carrots. Season with salt and pepper.

  2. Cook 4 hours on high.

  3. Use a fork to shred chicken.

  4. Add asparagus and peas, and then cook another 30 minutes.

  5. Pour in remaining 2 cups bone broth and stir until creamy and well combined. 

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