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Slow-Cooker Chicken Risotto

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By Betty Crocker Kitchens
Updated Dec 11, 2009
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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
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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

  • Step 
    1
    In 3- to 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.
  • Step 
    2
    Cover; cook on Low heat setting 6 to 7 hours.
  • Step 
    3
    Stir 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
4
*Percent Daily Values are based on a 2,000 calorie diet.

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