Chicken Quinoa Risotto with Carrots & Asparagus

• 1.5 lbs. chicken breasts boneless, skinless
• 1.5 cups quinoa
• 4 cups chicken bone broth
• 2 cloves garlic minced
• 5 carrots sliced
• 1 bunch asparagus chopped into quarters
• 1 cup frozen peas
• Pinch kosher salt & pepper

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• In a slow cooker, add chicken, quinoa, 2 cups bone broth, garlic and carrots. Season with salt and pepper.
• Cook 4 hours on high.
• Use a fork to shred chicken.
• Add asparagus and peas, and then cook another 30 minutes.
• Pour in remaining 2 cups bone broth and stir until creamy and well combined.
• Portion into 6 servings.

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