Crockpot Quinoa Chicken Primavera

• quinoa, uncooked↗1.5 cup
• boneless skinless chicken breasts↗1 lb
• chicken broth4 cup

  + 3 cups chicken broth (SEE NOTES)

• cloves garlic, minced↗4
• salt and pepper, other dried herbs you like (I tossed in 1/2 teaspoon each dried parsley, thyme, and basil)

  (I tossed in 1/2 teaspoon each dried parsley, thyme, and basil)

• olive oil↗1 tablespoon
• bunch asparagus, cut into bite sized pieces↗1
• pesto↗6 ounce

  (SEE NOTES)

• frozen peas↗2.5 cup
• squeeze of lemon juice
• watercress, fresh parsley, chives, or any other herbs for topping↗
• Parmesan or Asiago cheese for topping↗

Step-by-step instructions

1. 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. 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. 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. 4

   Top each serving with fresh herbs, shredded cheese, watercress, olive oil, or anything else you want.