Go Back
Slow Cooker Lemon Herb Chicken with Quinoa and Asparagus
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 4 people

Equipment

  • Slow Cooker
  • Medium Saucepan

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 2 lemons, juiced and zested
  • 4 garlic cloves, minced
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary
  • 2 cups low-sodium chicken broth
  • 1 cup quinoa, rinsed
  • 1 bunch asparagus, trimmed and cut into 2-inch pieces
  • Salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Place the chicken breasts in the slow cooker. Add the lemon juice, lemon zest, minced garlic, thyme, rosemary, chicken broth, salt, and pepper. Stir gently to coat the chicken.
  • Cover and cook on low for 6 hours or until the chicken reaches an internal temperature of 165°F.
  • About 20 minutes before the chicken is done, combine the quinoa with 2 cups water in a medium saucepan. Bring to a boil, then reduce to a simmer and cook for 15 minutes until the water is absorbed.
  • In the final 10 minutes of cooking, add the asparagus pieces directly to the slow cooker and stir to combine with the broth.
  • Remove the chicken from the slow cooker and slice or shred it. Fluff the quinoa with a fork, then divide the quinoa among four plates. Top each with chicken, asparagus, and a spoonful of the cooking broth. Finish with chopped parsley.

Notes

For the brightest flavor, add half the lemon zest at the start and the rest right before serving. If the asparagus looks too soft, steam it separately for 4 minutes instead of adding it to the slow cooker. Leftovers reheat well with a splash of broth to keep the quinoa moist.
Course: Main Course
Cuisine: Mediterranean
Equipment: Slow Cooker, Medium Saucepan