Slow-Cooker Quinoa Risotto with Carrots and Asparagus (prep time 10 min, cook time 4 1/2 hours, makes 8 servings)

Ingredients:

  • 2 1/2 lbs. boneless, skinless chicken breasts
  • 2 cups quinoa, rinsed
  • 4 cups low-sodium chicken broth
  • 4 cloves garlic, minced
  • 4 large carrots, sliced into rounds
  • 1 bunch asparagus, trimmed and quartered
  • 2 cups peas, frozen or fresh

Preparations:

  1. In a slow-cooker, combine chicken, quinoa, 2 cups chicken broth, garlic, and carrots. Season with salt and pepper.
  2. Cook on high 4 hours, until chicken can easily be shredded.
  3. Shred chicken, then add asparagus and peas to slow-cooker and cook until tender, 30 minutes more.
  4. Pour over remaining chicken broth and stir until creamy.