Risotto made easy! Start the chicken cooking in the morning, and then add the rice just before serving.
Slow-Cooker Chicken Risotto
- Prep Time 15 min
- Total 6 hr 30 min
- Servings 4
- Ingredients 9
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
-
Step1In 3- to 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.
-
Step2Cover; cook on Low heat setting 6 to 7 hours.
-
Step3Stir in rice and butter. Increase heat setting to High. Cover; cook 5 minutes until rice is tender. Stir in soup and cheese. Cover; cook 10 to 15 minutes or until thoroughly heated. Serve immediately.
Nutrition
580
Calories
20g
Total Fat
43g
Protein
57g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 580
- Calories from Fat
- 180
- Total Fat
- 20g
- 30%
- Saturated Fat
- 8g
- 41%
- Trans Fat
- 1/2g
- Cholesterol
- 115mg
- 39%
- Sodium
- 900mg
- 38%
- Potassium
- 470mg
- 13%
- Total Carbohydrate
- 57g
- 19%
- Dietary Fiber
- 2g
- 6%
- Sugars
- 2g
- Protein
- 43g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 2%
- 2%
- Calcium
- 20%
- 20%
- Iron
- 20%
- 20%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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