Chicken Quinoa Risotto with Carrots & Asparagus

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Chicken Quinoa Risotto with Carrots & Asparagus


  • 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. 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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