Crockpot Quinoa Chicken Primavera
Try this Crockpot Quinoa Chicken Primavera recipe, or contribute your own.
Try this Crockpot Quinoa Chicken Primavera recipe, or contribute your own.
- 1 tablespoon olive oil
- squeeze of lemon juice
- 1 lb. boneless skinless chicken breasts
- 4-6 cloves garlic
- 1 1/2 cups quinoa uncooked
- 4 cups + 3 cups chicken broth (see notes)
- salt and pepper other dried herbs you like (i tossed in 1/2 teaspoon each dried parsley, thyme, and basil)
- 1 bunch asparagus cut into bite sized pieces
- 6 ounces pesto (see notes)
- 2 1/2 cups frozen peas
- watercress fresh parsley chives, or any other herbs for topping
- parmesan or asiago cheese for topping
- Carbohydrate 5.703375 g
- Cholesterol 32.885446825 mg
- Fat 1.29244317368092 g
- Fiber 1.884375 g
- Protein 15.277684779125 g
- Saturated Fat 0.272996852649981 g
- Serving Size 1 1 serving (120g)
- Sodium 82.0878175625036 mg
- Sugar 3.819 g
- Trans Fat 0.251293727629899 g
- Calories 98 calories
Step-by-step
- 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.
- 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.
- When the quinoa and chicken are done, the mixture should be very thick and sticky. Add the remaining 3 cups broth or water and stir to combine (see notes) - now the mixture should resemble a creamy risotto or casserole.
- Stir in the pesto, peas, and lemon juice and cover to heat through.
- 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.
- Add the asparagus back to the crockpot and stir to combine.
- Top each serving with fresh herbs, shredded cheese, watercress, olive oil, or anything else you want.
My Favorite Weeknight Crockpot Meal: Crockpot Quinoa Chicken Primavera
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and keeping the house somewhat organized, the last thing I want to do when I get home is spend hours in the kitchen. That’s why I’ve become a huge fan of crockpot recipes. They're simple, hands-off, and produce incredibly flavorful results – and this Crockpot Quinoa Chicken Primavera is a prime example.
This recipe isn’t just convenient; it’s also incredibly versatile. You can adjust the ingredients to match your preferences and what’s in season. Don’t have asparagus? Substitute with broccoli, green beans, or zucchini. Feeling adventurous? Try adding different herbs, spices, or even a splash of white wine. The beauty of this dish lies in its adaptability – making it a perfect weeknight meal no matter what your schedule looks like. The best part? The clean-up is a breeze. Toss the crockpot liner in the dishwasher and you’re done. The time saved is invaluable.
Why I love this recipe:
- One-pot wonder: Minimal cleanup!
- Healthy and delicious: Packed with protein, fiber, and fresh vegetables.
- Versatile: Customize it with your favorite ingredients.
- Perfect for busy weeknights: Set it and forget it!
- Budget-friendly: Uses relatively inexpensive ingredients.
I often serve this with a side of crusty bread to soak up the delicious creamy sauce. It's a complete meal that's satisfying without being heavy, making it perfect for any time of year. The combination of tender chicken, fluffy quinoa, and vibrant vegetables is a winner in our house. The pesto adds a bright, herbaceous note, while the lemon juice provides a welcome touch of acidity that balances out the richness of the dish.
Tips and Variations:
- Chicken: You can use bone-in, skin-on chicken breasts for extra flavor, but adjust cooking time accordingly.
- Broth: Vegetable broth can be used instead of chicken broth for a vegetarian option.
- Quinoa: Brown rice or farro can be substituted for quinoa.
- Vegetables: Feel free to experiment with your favorite vegetables. Bell peppers, mushrooms, and carrots would all work well.
- Pesto: Homemade or store-bought pesto works equally well. You could even make a sun-dried tomato pesto for a different flavor profile.
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Make it a complete meal: Serve over brown rice, couscous, or pasta.
- Leftovers: This dish reheats beautifully, making it perfect for lunch the next day.
This Crockpot Quinoa Chicken Primavera has quickly become a staple in my weekly meal rotation. It's the kind of recipe that makes even the busiest weeknights feel a little more manageable, and the flavors are so satisfying that everyone in my family loves it. If you're looking for a healthy, delicious, and easy weeknight dinner that requires minimal effort, give this recipe a try. You won't be disappointed!
I hope you enjoy this recipe as much as I do! Let me know in the comments how it turns out.
