Dinner Recipes

Chicken Quinoa Risotto with Carrots & Asparagus

Chicken Quinoa Risotto with Carrots & Asparagus

Servings: 6


  • 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


  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.

April 7, 2020
Danette Gleason, General Manager
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