Description
This Slow-Cooker Quinoa Risotto with Carrots and Asparagus is a wholesome and flavorful dish that’s easy to prepare. The combination of tender chicken, nutty quinoa, and vibrant vegetables makes it a satisfying meal for any day of the week.
Ingredients
Scale
Ingredients:
- 1 1/2 lb. boneless skinless chicken breasts
- 1 c. quinoa, rinsed
- 2 c. low-sodium chicken broth, divided
- 2 cloves garlic, minced
- 3 large carrots, sliced into rounds
- kosher salt
- Freshly ground black pepper
- 1 bunch asparagus, trimmed and quartered
- 2 c. peas, frozen or canned
Instructions
- Combine Ingredients: In a slow-cooker, combine chicken, quinoa, 1 1/2 cups chicken broth, garlic, and carrots. Season generously with salt and pepper.
- Cook on High: Cook on high for 4 hours until chicken is easily shreddable. Shred the chicken, then add asparagus and peas to the slow-cooker. Continue cooking until tender, about 30 minutes more.
- Final Touch: Pour in the remaining 1/2 cup of chicken broth and stir until the risotto is creamy.
Notes
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 40g
- Cholesterol: 95mg
Keywords: Slow-Cooker Quinoa Risotto, Chicken and Vegetable Risotto, Healthy Slow-Cooker Recipe
