Slow Cooker Chicken Risotto Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine chicken, arborio rice, chicken broth, diced onion, minced garlic, chopped carrots, and sliced mushrooms.
• STEP 2.Season with salt, pepper, dried thyme, and dried rosemary.
• STEP 3.Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the rice is tender and the chicken is cooked through.
• STEP 4.Stir in grated Parmesan cheese and chopped fresh parsley.
• STEP 5.Serve hot and enjoy!

Cooking Tips

• For extra flavor, you can brown the chicken before adding it to the slow cooker.
• If the risotto becomes too thick, you can add a little more chicken broth or water to thin it out.
• Feel free to add other vegetables like peas or bell peppers for added color and texture.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of chicken broth or water to the risotto and heat it in a saucepan over medium heat until warmed through.
• Serve the chicken risotto as a main course with a side salad or crusty bread for a complete meal.