Chicken Risotto With Carrots & Asparagus (Crockpot)

Chicken Quinoa Risotto with Carrots & Asparagus

Course: Main Course
Keyword: chicken
Servings: 6 servings
Calories: 330kcal


  • 1/2 lb chicken breasts boneless, skinless
  • 1/2 cup quinoa
  • 4 cups chicken bone broth
  • 2 cloves of garlic minced
  • 5 carrots, sliced
  • 1 bunch asparagus chopped into quarters
  • 1 cup frozen peas
  • pinch of kosher salt and pepper


  • n a slow cooker, add chicken, quinoa, 2 cups bone broth, garlic and carrots. Season with salt and pepper.
  • Cook 4 hours on high.
  • Use a fork to shred chicken.
  • Add asparagus and peas, and then cook another 30 minutes.
  • Pour in remaining 2 cups bone broth and stir until creamy and well combined.


Chicken Risotto Nutrition Facts