crockpot quinoa chicken primavera

Happy happy green green!

How wonderful is spring produce? Tender-crisp asparagus, peas, and pesto are making an appearance in this super easy recipe that resembles a quinoa chicken casserole but can be made with minimal prep in a cozy little crockpot. Win!

INGREDIENTS

in the crockpot:

• 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)

before serving:

• 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

INSTRUCTIONS

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. 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.

Full Reading: https://pinchofyum.com/crockpot-quinoa-chicken-primavera

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