Recipe information
Ingredients for - Slow-Cooker Quinoa Risotto with Carrots and Asparagus
2. 1 c. quinoa, rinsed -
3. 2 c. low-sodium chicken broth, divided -
5. 3 large carrots, sliced into rounds -
8. 1 bunch asparagus, trimmed and quartered -
9. 2 c. peas, frozen or canned -
How to cook deliciously - Slow-Cooker Quinoa Risotto with Carrots and Asparagus
1. Stage
In a slow-cooker, combine chicken, quinoa, 1 1/2 cups chicken broth, garlic and carrots. Season generously with salt and pepper.
2. Stage
Cook on high 4 hours, until chicken is easily shreddable. Shred chicken, then add asparagus and peas to slow-cooker and cook until tender, 30 minutes more.
3. Stage
Pour over remaining 1/2 cup chicken broth and stir until creamy.
