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Chicken Quinoa Risotto with Carrots & Asparagus
Course :
Prep Time :
Cook Time :
Total Time :
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
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.
Portion into 6 servings.
Notes