CROCKPOT QUINOA CHICKEN PRIMAVERA

Crockpot Quinoa Chicken Primavera image

Provided by @MakeItYours

Number Of Ingredients 12

1 1/2 cups quinoa, uncooked
1 lb. boneless skinless chicken breasts
4 cups + 3 cups chicken broth (SEE NOTES)
4-6 cloves garlic
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:

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