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crockpot quinoa chicken primavera

4.4

(38)

pinchofyum.com
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Prep Time: 10 minutes

Cook Time: 4 hours

Total: 4 hours, 10 minutes

Servings: 8

Cost: $5.32 /serving

Ingredients

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Instructions

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Step 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.

Step 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.

Step 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.

Step 4

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

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