Crockpot Quinoa Chicken Primavera

Ingredients

• 1/2 cup squinoa, uncooked
• lb.boneless skinless chicken breasts
• cup s+3 cup schicken broth(SEE NOTES)
• -6 clove sgarlic, minced
• salt and pepper, other dried herbs you like (I tossed in 1/2 teaspoon each dried parsley, thyme, and basil)
• tablespoon olive oil
• bunch asparagus, cut into bite sized piece s
• ounce spesto(SEE NOTES)
• 1/2 cup sfrozenpeas
• 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.
3. When the quinoa and chicken are done, the mixture should be very thick and sticky.
4. Add the remaining 3 cups broth or water and stir to combine (see notes) now the mixture should resemble a creamy risotto or casserole.
5. Stir in the pesto, peas, and lemon juice and cover to heat through.
6. 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.
7. Add the asparagus back to the crockpot and stir to combine.
8. Top each serving with fresh herbs, shredded cheese, watercress, olive oil, or anything else you want.