# Crockpot Quinoa Chicken Primavera

Cuisine: western · Time: 250 minutes · Servings: 8

## Ingredients

- 1 1/2 cups quinoa, uncooked
- 1 lb. boneless skinless chicken breasts
- 4 cups + 3 cups chicken broth (SEE NOTES)
- 4-6 cloves garlic, minced
- salt and pepper, other dried herbs you like (I tossed in 1/2 teaspoon each dried parsley, thyme, and basil)
- 1 tablespoon olive oil
- 1 bunch asparagus, cut into bite sized pieces
- 6 ounces pesto (SEE NOTES)
- 2 1/2 cups frozen peas
- squeeze of lemon juice
- watercress, fresh parsley, chives, or any other herbs for topping
- Parmesan or Asiago cheese for topping

## Steps

1. Rinse the quinoa. Cut the chicken if you want – you can either cut it into small pieces (it will cook faster) or leave it whole and shred it after cooking.
2. Place the quinoa, chicken, 4 cups broth, garlic, and a sprinkle of salt and pepper and seasonings in the crockpot. Cover and cook on low for 3-4 hours.
3. When the quinoa and chicken are done, the mixture should be very thick and sticky. Add the remaining 3 cups broth or water and stir to combine (see notes) – now the mixture should resemble a creamy risotto or casserole. Stir in the pesto, peas, and lemon juice and cover to heat through. While the peas are heating in the crockpot, heat the oil in a skillet – add the asparagus and sauté for 5-10 minutes, until the asparagus is lightly browned and tender-crisp. Add the asparagus back to the crockpot and stir to combine.
4. Top each serving with fresh herbs, shredded cheese, watercress, olive oil, or anything else you want.

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Source: pinchofyum — https://pinchofyum.com/crockpot-quinoa-chicken-primavera
Page: https://findfood.fun/vi/recipes/1812
Language: en (requested translation unavailable)