Slow Cooker Chicken and Quinoa with Spring Vegetables

 

Prep time

20 mins

Cook time

3 hours 36 mins

Total time

3 hours 56 mins

Serves:

8 servings, about 1 cup each

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Ingredients

• 1½ cups dry quinoa

• 1 lb. raw chicken breast, boneless, skinless, cut into 1-inch cubes

• 7 cups low-sodium organic chicken broth, divided use

• 4 cloves garlic, finely chopped

• 1 tsp. dried basil (or chives or parsley)

• Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

• 6 tsp. prepared pesto sauce

• 3 cups fresh or frozen peas

• 1 Tbsp. fresh lemon juice

• 2 tsp. olive oil

• 2 cups shredded (or grated) carrots

• 1 bunch asparagus, cut into bite-sized pieces (about 2 cups)

• ½ cup grated Parmesan cheese

 

Instructions

1. Place quinoa, chicken, 4 cups broth, garlic, and basil in a 3-quart slow cooker. Season with salt and pepper if desired. Mix well and cover; cook on low for 3 to 3½ hours, or until chicken is not pink and quinoa is tender. The mixture will be very thick and sticky.

2. Remove lid. Add remaining 3 cups broth, 1 cup at a time, until mixture resembles the consistency of risotto. You may not need to add all of the broth.

3. Add pesto sauce, peas, and lemon juice; mix well and cover. Set aside.

4. Heat oil in medium nonstick skillet over medium-high heat.

5. Add carrots; cook, stirring frequently, for 2 to 3 minutes, or until carrots are tender-crisp.

6. Add asparagus; cook, stirring frequently, for 2 to 3 minutes, or until asparagus is tender-crisp.

7. Fold carrot mixture into quinoa mixture; mix well.

8. Top each serving with 1 Tbsp. cheese.

​Author: Beachbody