Servings 6


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


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.