Crock Pot Chicken Risotto
Indulge in the creamy, comforting goodness of Crock Pot Chicken Risotto—an effortless take on a classic Italian dish. This slow cooker recipe combines tender shredded chicken, velvety Arborio rice, and a savory blend of chicken broth, dry white wine, and Parmesan cheese to create a rich, flavorful meal with minimal effort. With just 15 minutes of prep time, the crock pot does the rest, slowly coaxing out the perfect creamy texture while infusing every bite with the aromatic flavors of garlic, onion, and buttery goodness. Ideal for weeknights or dinner parties, this one-pot risotto is a hassle-free way to elevate your mealtime. Finish it with a sprinkle of fresh parsley and enjoy a restaurant-quality dish right at home! Perfect keywords: crock pot chicken risotto recipe, slow cooker risotto, easy chicken risotto, creamy risotto recipe.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1.5 cups Arborio rice
- 4 cups Chicken broth
- 0.5 cups Dry white wine
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 0.75 cups Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
In a large skillet over medium heat, add the olive oil and butter. Once the butter has melted, add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Transfer the cooked onion and garlic mixture to the crock pot.
Season the chicken breasts with salt and pepper on both sides and place them in the crock pot on top of the onion and garlic mixture.
Sprinkle the uncooked arborio rice around the chicken breasts in the crock pot.
Pour the chicken broth and dry white wine into the crock pot, making sure the rice is submerged in the liquid.
Cover the crock pot with its lid and cook on high for 2.5 to 3 hours or on low for 4 to 5 hours, stirring occasionally if possible to prevent the rice from sticking to the sides.
About 30 minutes before the cooking time is complete, carefully remove the chicken breasts from the crock pot and shred them using two forks.
Return the shredded chicken to the crock pot and stir well, ensuring it is evenly incorporated into the risotto.
Stir in the grated Parmesan cheese and adjust the seasoning with additional salt and pepper to taste.
Once the risotto has reached a creamy consistency and the rice is tender, turn off the crock pot.
Serve the Crock Pot Chicken Risotto warm, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.5 g | 88% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 6013 mg | 261% | |
| Total Carbohydrate | 104.5 g | 38% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.4 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 857 mg | 66% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1234 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
