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Cheesy Crockpot Quinoa Chicken Primavera
Quinoa Chicken Primavera is a veggie-packed quinoa dish that’s perfect year round! It has deliciously satisfying flavors and is a versatile recipe that you can doctor up with vegetables you have on hand. Quinoa chicken casserole meets hearty pesto pasta in this easy recipe that requires minimal prep and is cooked in a crockpot.
Prep Time: 15 minutes 
Cook Time: 3 hours 30 minutes
Yield: 1; 5-quart crockpot
Serves: 6 – 10
Ingredients
Quinoa Chicken Primavera:
- 1 ½ cup quinoa, uncooked
- 2 pounds boneless skinless chicken thighs, rough chopped
- 4 cups chicken broth, divided
- 7 large cloves garlic, rough chopped
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons Italian seasoning
- 1 (15-ounce) container Frigo® Whole Milk Ricotta Cheese
- 2 (5-ounce) container Frigo® Shredded Parmesan Cheese, divided
- 6 ounces (plus extra for serving) pesto
- 4 cups chopped fresh garden vegetables like asparagus, zucchini, yellow squash, tomatoes
- 1 lemon, juice and zest
Optional Toppings:
- Spinach, watercress, minced herbs (like parsley, chives, basil, oregano), Frigo® Shredded Parmesan Cheese, toasted pine nuts
Directions
Mix together the quinoa, chicken, 3 cups broth, garlic, a sprinkle of salt and pepper, and Italian seasoning in the crockpot. Cover and cook on high for 3 hours.
While the chicken cooks, blend together the remaining 1 cup of broth, Frigo® Whole Milk Ricotta Cheese, and pesto in a blender until smooth. Store in the refrigerator until chicken mixture is cooked.
When the quinoa and chicken are done, the mixture should be very thick and sticky. Stir in the reserved Frigo® Whole Milk Ricotta Cheese mixture, fresh veggies, lemon juice and zest and cover to heat through, about 20 minutes. Taste and adjust seasonings.
Serve in large bowls topped with Frigo® Shredded Parmesan Cheese, pesto, and/or other optional toppings of your choice.
Rad Remix: This set-it-and-forget-it slow cooker meal can double as a quick throw-it-together meal, too! Make in a large saucepan. Bring the quinoa, chicken, 3 cups broth, garlic, a sprinkle of salt and pepper, and Italian seasoning to a boil on high heat. Reduce heat to medium and allow the mixture to simmer while you blend together the remaining 1 cup of broth, Frigo® Whole Milk Ricotta Cheese, and pesto in a blender until smooth. When blended, fold into the pan on the stove along with fresh veggies, lemon juice and zest and allow to cook for 20 minutes or until veggies and chicken are cooked through. Taste and adjust seasonings.
