Slow Cooker Quinoa Risotto with Chicken Pesto and Asparagus

Ingredients

• 1 1/2 lb. (760 g) boneless, skinless chicken breasts, cut into bite-size pieces
• 1 1/2 cups (8 oz./250 g) quinoa, rinsed
• 4 garlic cloves, minced
• 4 cups (32 fl. oz./1 l) chicken stock
• Juice of 1 lemon
• Kosher salt and freshly ground pepper
• 3/4 cup (4 oz./125 g) frozen petite peas
• 1 Tbs. olive oil
• 1 lb. (500 g) asparagus, tough ends removed and spears cut into 1-inch (2.5-cm) lengths
• 1 container (7 oz./210 g) fresh basil pesto (about 3/4 cup)
• 1/2 cup (2 oz./60 g) grated Parmesan cheese, plus more for serving
• 2 Tbs. chopped fresh flat-leaf parsley, plus more for serving
• 2 Tbs. snipped fresh chives, plus more for serving
• 2 cups (2 oz./60 g) chopped watercress or baby arugula

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