Slow Cooker Chicken Quinoa

Slow Cooker Chicken Quinoa: Phase 3

Ingredients:

1. 1 cup dry quinoa

2. 1 lb . raw chicken breast , boneless, skinless, cut into 1-inch cubes

3. 5 cups low-sodium organic chicken broth , divided use

4. 2 cups water

5. 4 cloves garlic , finely chopped

6. 1 tsp . dried basil (or chives or parsley)

7. Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

8. 6 tsp . prepared pesto sauce

9. 1 Tbsp . fresh lemon juice

10. 2 tsp . olive oil

11. 1 cup shredded (or grated) carrots

12. 1 bunch asparagus , cut into bite-sized pieces (about 2 cups)

13. 1/3 cup grated Parmesan cheese

Directions:

1. 
   

Place quinoa, chicken, 4 cups broth, garlic, and basil in a 3-quart slow cooker. Season with salt and pepper if desired. Mix well and cover; cook on low for 3 to 3½ hours, or until chicken is not pink and quinoa is tender. The mixture will be very thick and sticky.

1. 
   

Remove lid. Add remaining 1 cups broth and 2 cups water, (1 cup at a time), until mixture resembles the consistency of risotto. You may not need to add all of the broth.

1. 
   

Add pesto sauce, and lemon juice; mix well and cover. Set aside.

1. 
   

Heat oil in medium nonstick skillet over medium-high heat.

1. 
   

Add carrots; cook, stirring frequently, for 2 to 3 minutes, or until carrots are tender-crisp.

1. 
   

Add asparagus; cook, stirring frequently, for 2 to 3 minutes, or until asparagus is tender-crisp.

1. 
   

Fold carrot mixture into quinoa mixture; mix well.

1. 
   

Top each serving with 1 Tbsp. cheese.