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Slow cooker chicken and mushroom risotto recipe
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Easy and flavorful slow-cooker chicken risotto with mushrooms. Minimal effort, maximum taste.
Ingredients:
  • 4 portobello mushrooms, thinly sliced
  • 200g button mushrooms, halved
  • 50g Salted Butter
  • 1 brown onion, finely chopped
  • 4 garlic cloves, crushed
  • 20.00 ml fresh thyme leaves
  • 125ml (1/2 cup) dry white wine
  • 1L (4 cups) Chicken Style Liquid Stock
  • 440g (2 cups) arborio rice
  • 500.00 ml shredded cooked chicken
  • 60g (3/4 cup) finely grated parmesan cheese
Instructions:
  • In a large frying pan over medium-high heat, sauté mushrooms in oil until golden and tender, about 7-8 minutes. Transfer to a bowl and set aside.
  • In the same frying pan, melt the butter over medium-high heat until it starts to foam. Toss in the onion, garlic, and half of the thyme. Sauté for 5 minutes until they are softened. Pour in the wine and let it come to a boil. Then mix in the stock and 500ml (2 cups) of water and bring it to a boil.
  • Add rice to a 4.5 litre (18-cup) slow cooker. Pour in the stock mixture and mix well. Cook on HIGH for 1 hour until rice is tender, then add chicken and mushrooms for the final 15 minutes of cooking. Stir in 40g (1/2 cup) of parmesan, then season to taste before serving.
  • Garnish the risotto with the rest of the cheese and fresh thyme before serving promptly.

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