Crockpot Chicken Quinoa Risotto

This recipe, originally adapted from Pinch of Yum’s Crockpot Quinoa Chicken Primavera, has become a staple in our house.  Due to the cooking time being only 4 hours we can’t make it on weekdays while we are at work, but it’s perfect for starting on a Sunday afternoon.  We usually eat one or two meals worth that week, then freeze the rest for a future weeknight when we don’t have time to cook.

Serves 1 cup

Crockpot Chicken Quinoa Risotto

Easy, healthy, one pot meal.

15 minPrep Time

4 hrCook Time

4 hr, 15 Total Time

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  • 2 cups cups quinoa, uncooked
  • 1 lb boneless skinless chicken breasts
  • 6 cups chicken broth
  • 3 tsp minced garlic
  • 1/2 tsp basil
  • 1/2 tsp thyme
  • 1 bunch asparagus, cut into bit sized pieces
  • 2 1/2 cups frozen peas
  • 1/2 cup lemon juice
  • 2 tbsp shredded parmesan cheese


  1. Place the quinoa, 4 cups of broth, garlic, seasonings, and a sprinkle of salt and pepper in the crockpot. Cover and cook on low for 4 hours.
  2. Just before the quinoa is done (approx. 15 min), prepare chicken and asparagus. Steam asparagus for 8 min. Grill chicken 3-4 minutes on each side (or until middle is thoroughly cooked). Cut asparagus and chicken into bite size pieces.
  3. When the quinoa is done the mixture should be thick and sticky. Add 1-2 cups of the remaining broth and stir to combine.
  4. Add peas, asparagus, chicken, and lemon juice. Stir all ingredients together.
  5. Serve with parmesan cheese on top.