Go Back
–+ servings
Slow Cooker Rosemary Chicken and Mushroom Risotto
Print

Slow Cooker Rosemary Chicken and Mushroom Risotto

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 people
Calories 550kcal
Author Jennifer Draper

Ingredients

  • 1 1/4 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
  • 3/4 lb chicken breast
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 cup heavy cream for later
  • 1/2 cup Parmesan cheese for later

Instructions

  • Add rice and olive oil to crock and stir to coat the rice
  • Add broth, veggies and spices 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

Nutrition

Calories: 550kcal | Carbohydrates: 59g | Protein: 33g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 83mg | Sodium: 694mg | Potassium: 905mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5690IU | Vitamin C: 2.9mg | Calcium: 182mg | Iron: 3.8mg