Slow Cooker Chicken and Quinoa with Spring Vegetables

INGREDIENTS

1 lb

Chicken breast, raw skinless boneless

bunch Asparagus

1 tsp

Basil, dried

2 cups

Carrots

4 cloves

Garlic

3 cups

Peas, fresh or frozen

7 cups

Chicken broth, low-sodium organic

1 tbsp

Lemon juice, fresh

6 tsp

Pesto sauce, prepared

1 1/2 cups

Quinoa, dry

Sea salt

2 tsp

Olive oil

1/2 cup

Parmesan cheese, grated