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!

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.