There's nothing better than a big bowl of creamy, comforting risotto… except when your slow cooker does all the hard work for you! This slow cooker chicken and mushroom risotto is a true "set and forget" dinner-packed with tender chicken, golden mushrooms, smoky bacon, and loads of parmesan. Minimal effort, maximum flavour, and guaranteed to please even the fussiest eaters. For more easy family dinners, you'll love my Chicken & Chorizo Baked Risotto and my Bacon & Roast Pumpkin Risotto.
I tried this last night, and it was a big hit for the family. I highly recommend this.
- Aimee
Traditional risotto is known for being labour-intensive-endless stirring, slow ladling of stock, and constant attention. Not exactly weeknight-friendly when you've got kids' sport, homework, and a baby on your hip. That's why I love this hands-off slow cooker risotto recipe.
The slow cooker takes care of the hard work, leaving you with perfectly creamy risotto every time. Browning the chicken, mushrooms, onion and bacon first builds rich flavour, while the arborio rice cooks low and slow in stock until it's tender and luscious. Just before serving, stir through fresh spinach, butter, and parmesan for that restaurant-quality finish.
This recipe is also endlessly adaptable-you can swap the protein, mix up the veggies, or adjust the flavours to suit your family. It's a lot like my 4 Ingredient Carbonara or Zucchini Slice: simple, hearty, and always a hit at the dinner table.
Why You're Going To Love This Recipe
- Zero stirring required - let the slow cooker do the work!
- Family-friendly comfort food - chicken, mushrooms and parmesan are always crowd-pleasers.
- Set and forget dinner - 10 minutes of prep, then hands-off cooking.
- Versatile - easily make it vegetarian, dairy-free, or bulk it up with extra veggies.
- Great for leftovers - reheats beautifully for school or work lunches.
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Risotto Ingredients
Here's what you'll need to make this slow cooker risotto. Most are pantry staples, but a couple of ingredients are worth noting:
- Arborio rice - a short-grain rice that releases starch as it cooks, giving risotto its signature creamy texture. Don't substitute with long-grain rice, as it won't give the same result.
- Chicken stock - use low-sodium stock if you want to control the saltiness. A warm stock gives the best creaminess.
- Parmesan cheese - freshly grated parmesan melts smoothly into the rice. Pre-grated can be used but won't have the same flavour.
- Sun-dried tomatoes - add richness and a touch of sweetness. If you only have semi-dried, they'll work too.
Variations
- Vegetarian Risotto - skip the chicken and bacon, add extra mushrooms or roasted pumpkin.
- Gluten-Free Risotto - this recipe is naturally gluten-free (just double-check your stock brand).
- Dairy-Free Risotto - use olive oil instead of butter and swap parmesan for nutritional yeast.
- Protein Swaps - try cooked prawns, shredded rotisserie chicken, or diced ham stirred through at the end.
Need To Substitute An Ingredient?
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How To Make Slow Cooker Risotto
Making risotto in the slow cooker is unbelievably easy. Here's how:
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Step 1: Sauté the base - Heat olive oil and butter in a frying pan (or your searing slow cooker). Cook mushrooms and onion until softened and liquid has evaporated.
- Step 2: Brown the meat - Add chicken and bacon, cooking until lightly browned and no liquid remains. Stir in garlic and sun-dried tomatoes for 1 minute.
- Step 3: Transfer & add rice - Place everything into the slow cooker/crockpot (if using a pan, pour into the slow cooker bowl). Stir through arborio rice and chicken broth.
- Step 4: Cook low & slow - Cover and cook on LOW for 2 hours, stirring the mixture once or twice if you can. The rice should be tender and creamy.
- Step 5: Finish & serve - Stir through spinach, parmesan and butter. Season to taste and serve with parsley.
Top Tip
Always wait to season until the end-bacon and parmesan add saltiness, so taste before adding extra salt.
Recipe Tips
- Check early - all slow cookers vary; start checking at the 1-hour mark.
- Keep it creamy - if the risotto looks dry, stir in a splash of hot water or extra stock before serving.
- Don't skip browning - sautéing the chicken, bacon and mushrooms first adds loads of flavour.
- Make ahead - cook and refrigerate for up to 2 days. Add a splash of stock when reheating.
- Freezer-friendly - portion risotto into airtight containers (without spinach and parmesan), freeze for up to 2 months, then reheat and stir in fresh spinach and cheese.
- Texture tweak - for a looser risotto, add an extra ¼ cup of stock at the end.
- Kid-friendly option - reduce parmesan and bacon for younger kids, and stir in extra veggies like peas or corn.
- Serving suggestion - pair with a simple salad or garlic bread for a complete meal.
Slow Cooker Risotto FAQs
Yes, but it will take longer to cook (about 3-3.5 hours) and won't be quite as creamy.
You can-just make sure your slow cooker is large enough. Cooking time may need an extra 30 minutes.
Yes. Freeze portions without spinach and parmesan, then add them fresh when reheating.
It's normal for risotto to thicken as it sits. Stir in extra hot water or stock before serving or reheating.
Absolutely! Skip the chicken and bacon, use vegetable broth/stock, and load up on mushrooms or pumpkin.
More Slow Cooker Recipes
If you're like me and LOVE your slow cooker, check out these deliciously comforting and warming recipes:
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Slow Cooker Risotto - Chicken and Mushroom
Ingredients
- 1 tbs olive oil
- 20 g (2 tbs) butter
- 400 g mushrooms sliced
- 1 brown onion medium, finely chopped
- 350 g chicken thigh fillets cut into bite-sized pieces
- 75 g bacon chopped
- 2 garlic cloves minced (or 2 teaspoon minced garlic)
- 100 g sun-dried tomatoes chopped
- 1 ½ cups arborio rice
- 750 g (3 cups) chicken liquid stock
- 50 g baby spinach
For serving
- 50 g grated parmesan cheese
- 30 g butter
- freshly chopped parsley
- salt and pepper to taste
Instructions
- Place the olive oil and butter into the pot of a searing slow cooker and place over high heat on the stove-top. If you don't have a searing slow cooker, use a frying pan for this step instead.
- Add the mushrooms and onion and saute until the mushrooms are golden and all of the liquid from the mushrooms has evaporated.
- Add the chopped chicken and bacon and brown all over. Continue cooking until all of the liquid has evaporated.
- Add the garlic and sun-dried tomatoes and cook for 1 minute.
- Place the searing slow cooker pot into the base of the slow cooker (or if using a frying pan, carefully pour the frying pan ingredients into the slow cooker).
- Stir through the arborio rice and the liquid chicken stock.
- Cook on LOW for 2 hours or until the rice is al dente.
- Stir through the baby spinach, grated parmesan cheese and butter.
- Season with salt and pepper and serve with fresh parsley.
Notes
- Always wait to season until the end-bacon and parmesan add saltiness, so taste before adding extra salt.
- Check early - all slow cookers vary; start checking at the 1-hour mark.
- Keep it creamy - if the risotto looks dry, stir in a splash of hot water or extra stock before serving.
- Don't skip browning - sautéing the chicken, bacon and mushrooms first adds loads of flavour.
- Make ahead - cook and refrigerate for up to 2 days. Add a splash of stock when reheating.
- Freezer-friendly - portion risotto into airtight containers (without spinach and parmesan), freeze for up to 2 months, then reheat and stir in fresh spinach and cheese.
- Texture tweak - for a looser risotto, add an extra ¼ cup of stock at the end.
- Kid-friendly option - reduce parmesan and bacon for younger kids, and stir in extra veggies like peas or corn.
- Serving suggestion - pair with a simple salad or garlic bread for a complete meal.
Leanne says
Do you put the lid on the slow cooker to cook it?
Lucy says
Yes you do x
Morgan says
I’m making this tonight and we are entering the 3hr phase of it cooking and the rice doesn’t appear to be absorbing the liquid. I’ve made risotto before but slowly added the liquids. I’ve since added more rice and increased the heat. Have I don’t something wrong?
Lucy says
Hi Morgan, all slow cookers are different but I wouldn't suggest increasing the heat or the amount of rice. It may just take a bit longer in yours!