Slow Cooker Risotto - Chicken and Mushroom
Make this hands-off slow cooker risotto whenever you’re after something easy, creamy and comforting! Loaded with tender chicken, smoky bacon, mushrooms and loads of fresh parmesan, it makes a delicious weeknight dinner that the whole family will love.
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Servings: 6 people
Calories: 597kcal
Cost: $15
Equipment
- Stove-top
- slow cooker (crock pot)
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
RECIPE NOTES & TIPS:
- 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.
Nutrition
Calories: 597kcal | Carbohydrates: 59g | Protein: 25g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 538mg | Potassium: 1187mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1301IU | Vitamin C: 12mg | Calcium: 121mg | Iron: 5mg
