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Slow Cooker Chicken and Mushroom Risotto

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Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings: 4 Servings
Course: dinner recipe
Ingredients Method

Ingredients
  

  • For Chicken:
  • 1.5 lb Chicken Breasts
  • Olive Oil or Avocado Oil
  • ½ tsp Salt
  • ½ tsp Onion Powder
  • ½ tsp Garlic Powder
  • ½ tsp Dried Thyme
  • ½ tsp Paprika
  • ¼ tsp Pepper
  • ½ cup Water or Low Sodium Chicken Broth
  • For Risotto:
  • 4-6 cups Chicken Broth
3 Tbsp Olive Oil
  • 8 oz White Mushrooms sliced
  • ½ Sweet Onion minced finely
  • 1 ½ cups Arborio Rice
  • ½ cup Dry White Wine
  • 4 Tbsp Butter
  • 3 Tbsp Chives finely chopped
  • ½ cup Parmesan fresh grated
  • Salt
  • Pepper
  • More parmesan for garnish, if desired

Method
 

  1. Pat the chicken dry and drizzle with oil. Season on both sides with salt, onion powder, garlic powder, thyme, paprika, and pepper.
  2. 4. 4. Place the seasoned chicken in a 2.5-6 qt Slow Cooker or Instant Pot (use the slow cooker setting) and add water. Cover and cook on low for 1.5-2 hours or until chicken is cooked to 165 degrees F. Cooking times will vary, so check the chicken at 1.5 hours and then cook for additional time, if needed. Keep chicken on warm while you prepare the risotto.
  3. Meanwhile, add the chicken broth to a pot and warm on medium to a simmer and then turn off the heat.
  4. In a large saute pan, heat 2 tbsp olive oil over medium heat. Add mushrooms and saute until soft, about 3-5 minutes. Remove mushroom and liquid to a bowl and set aside for later.
  5. In the same pan, heat 1 tbsp olive oil over medium heat. Add onions and cooked until soft and translucent, about 2-3 minutes. Stir in rice and cook until lightly golden but not browned, about 2-3 minutes.
  6. Pour in the wine, stirring constantly, until completely absorbed. Start adding the warmed chicken broth using a ladle, about ½ cup at a time, stirring constantly until liquid is absorbed.
  7. Continue adding chicken broth, ½ cup at a time, stirring constantly until liquid is completely absorbed before adding another ½ cup. Continue this process until rice is tender but not mushy. This will take about 20-40 minutes and you may not need the full 6 cups of broth, so be sure to taste after you’ve added at least 4 cups and see if the rice is tender.
  8. Remove from heat and stir in mushrooms. For more intense mushroom flavor, also add the liquid from the mushrooms. Stir in butter, chives, and parmesan cheese until butter is melted and cheese is melted. Season with salt and pepper, to taste (This is very important!)
  9. Serve immediately alongside the cooked chicken. Top with more parmesan cheese, if desired. Enjoy!