Chicken Quinoa Risotto with Carrots & Asparagus

Chicken Quinoa Risotto with Carrots & Asparagus

Servings: 6

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 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.
6. Portion into 6 servings.

‍