Slow Cooker Chicken Quinoa Risotto Recipe | Yummly
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Slow Cooker Chicken Quinoa Risotto

CONSTANT TASTING
18Ingredients
5Hours
410Calories
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Ingredients

US|METRIC
6 SERVINGS
  • 1 head cauliflower
  • 1 pound boneless skinless chicken thighs
  • 1 1/2 cups quinoa (uncooked)
  • 5 cups chicken broth
  • 6 cloves garlic
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • salt
  • pepper
  • 6 ounces pesto
  • 2 1/2 cups frozen peas
  • 1 tablespoon olive oil
  • 1 bunch asparagus
  • 1 corn (cob of)
  • 1 lime (cut in half)
  • 1 bunch watercress (for topping)
  • 1 bunch fresh basil (or any other herbs, for topping)
  • Parmesan cheese (for topping)
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    Directions

    1. Cut the cauliflower into bite size florets and the chicken thighs into bite size pieces.
    2. Rinse the quinoa and put it into the slow cooker, along with the cauliflower, chicken thighs, chicken broth, garlic, dried herbs and salt and pepper.
    3. Set the slow cooker to cook on low for 4.5 hours.
    View 6 More StepsDiscover more recipes from Constant Tasting

    NutritionView More

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    410Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories410Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol50mg17%
    Sodium420mg18%
    Potassium1320mg38%
    Protein34g67%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate51g17%
    Dietary Fiber10g40%
    Sugars7g14%
    Vitamin A45%
    Vitamin C130%
    Calcium15%
    Iron30%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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