Tis the season….. to be glued to my TV at least two nights a week. The Voice is back on!!!! Me? I can’t carry a tune in a bucket! But I admire and appreciate all the singers on this show and I love how the coaches/judges are supportive. It’s a show we can watch with our kids, and those kinds of shows are hard to come by now days. We love it! And you know what you need while you are watching The Voice? I nice warm bowl of comfort food…. an easy to prepare, easy to eat complete meal in one bowl. You know I’ve got you covered! It’s the perfect time to have Slow Cooker Rosemary Chicken and Mushroom Risotto! Creamy and delicious!
I told you a little about making risotto in the crockpot back in this post when I made butternut squash risotto. I just want to say up front that this will be a little different than a risotto you make on the stove. First of all, you won’t have to stand there for an hour stirring! But just know the texture will be a little softer. How long you leave this in the crockpot will impact the texture. If you can I suggest setting the crock to high for 2-3 hours…this will give you the best results in terms of being more like a stovetop risotto. You can still make in on low it will just lose a bit of texture but will still taste SO good! I made mine on low and then left it on warm for a couple of hours and it didn’t look super pretty but it was very tasty!!
I used some beautiful baby portobello mushrooms and then realized I didn’t have any fresh carrots so I just used some frozen crinkle cut carrots instead. You could add peas or cut up great beans if you wanted to up the veggies even more. I also stirred in a little heavy cream at the end to give it that extra rich creaminess but if you want to keep the calories down you can totally leave it out. I’m all about offering you choices here!
Curl up with a bowl of this creamy goodness in front of the TV during your favorite show or serve it to your parents when they come over for dinner Friday night! They don’t have to know you didn’t spend hours in the kitchen working on this…. you left all the work to the crockpot!!
- 1¼ cups Arborio Rice
- 2 tablespoons olive oil
- 4 cups chicken broth
- 8 oz baby portobello mushrooms, cleaned and halved
- 1 cup frozen cut carrots (or other veggies)
- 1 large chicken breast (about ¾ pound)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ cup heavy cream (for later)
- ½ cup Parmesan cheese (for later)
- Add rice and olive oil to crock and stir to coat the rice
- Add broth, veggies and spice to crock and stir to evenly mix
- Place chicken in crock and cover
- Cook on high for 2-3 hours or low for 5-6
- Remove chicken once fully cooked and shred with two forks - return to crock
- Add cream and cheese and give everything a gentle stir to combine