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RPN RECIPES

Chicken Quinoa Risotto with Carrots & Asparagus

Prep Time10 mins
Cook Time4 hrs 45 mins
Course: dinner
Servings: 6 servings

Ingredients

  • 1.5 lbs chicken breasts boneless, skinless
  • 1.5 cups quinoa
  • 4 cups chicken bone broth
  • 2 cloves garlic minced
  • 5 carrots sliced
  • 1 bunch asparagus chopped in quarters
  • 1 cup peas
  • 1/4 tsp salt and pepper

Instructions

  • 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.

Notes

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