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Slow-Cooker Chicken Risotto
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Prep Time:
15 minutes
Total Time:
6 hours 30 minutes
Effortlessly make delicious chicken risotto by starting the chicken in the morning and adding rice right before serving.
Ingredients:
  • 1 1/4 lb boneless skinless chicken breasts, cut into 3/4-inch cubes
  • 1/2 cup finely chopped onion
  • 1/2 cup shredded carrot
  • 1 clove garlic, finely chopped
  • 2 cups water
  • 2 cups uncooked instant white rice
  • 2 tablespoons butter or margarine
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1/2 cup grated Parmesan cheese
Instructions:
  • Combine chicken, onion, carrot, garlic, and water in a 3- to 4-quart slow cooker.
  • Cover and simmer at a low heat for 6 to 7 hours.
  • Combine rice and butter into the pot and stir gently. Increase the heat to High, cover, and cook for 5 minutes until the rice is tender. Stir in the soup and cheese, cover again, and cook for 10 to 15 minutes until everything is heated through. Serve promptly.

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