Crock Pot Chicken Risotto With Mushrooms

This Crock Pot Chicken Risotto with Mushrooms is a creamy and hearty recipe, which includes chicken thighs and fresh mushrooms. It’s the ultimate comfort food recipe, ready in about 2 hours and 15 minutes.

Crock Pot Chicken Risotto With Mushrooms Ingredients

• 1 tbsp olive oil
• 20 g (2 tbsp) butter
• 400 g mushrooms, sliced
• 1 medium brown onion, finely chopped
• 350 g chicken thigh fillets, cut into bite-sized pieces
• 75 g bacon, chopped
• 2 garlic cloves, minced (or 2 tsp 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

How To Make Crock Pot Chicken Risotto With Mushrooms

1. Sauté mushrooms and onion: Heat olive oil and butter in a searing slow cooker pot or frying pan over high heat. Add mushrooms and onion; cook until golden and liquid has evaporated.
2. Brown chicken and bacon: Add chicken and bacon pieces. Cook until browned and liquid has evaporated.
3. Add garlic and sun-dried tomatoes: Stir in garlic and sun-dried tomatoes, cooking for 1 minute.
4. Combine with rice and stock: Transfer mixture to slow cooker (if using a frying pan). Stir in arborio rice and chicken stock.
5. Cook the risotto: Cover and cook on LOW for 2 hours, checking at the 1-hour mark and stirring every 30 minutes. Rice should be al dente and creamy.
6. Finish with spinach and cheese: Stir in baby spinach, parmesan, and butter. Season with salt and pepper. Garnish with parsley and serve warm.

Recipe Tips

• Do I need to sear first? Yes, browning the chicken and mushrooms adds flavor and prevents excess liquid in the slow cooker.
• Can I use a different rice? Arborio is best for creaminess, but long grain can be used (texture will differ).
• Why is my risotto dry? Add a splash of water or extra stock before serving to loosen the texture.
• When should I season? Wait until the end; parmesan and bacon add natural saltiness.
• How do I reheat leftovers? Add a few tablespoons of chicken stock and heat in 30-second intervals in the microwave, stirring each time.

What To Serve With Crock Pot Chicken Risotto With Mushrooms

This creamy risotto pairs well with light and fresh sides:

• Garlic bread or crusty baguette
• Simple green salad with vinaigrette
• Roasted seasonal vegetables
• Steamed asparagus or green beans

How To Store Crock Pot Chicken Risotto With Mushrooms

Refrigerate: Store in an airtight container for up to 3 days. Add extra chicken stock when reheating to restore creaminess.

Freeze: Not recommended, as risotto tends to lose texture after freezing.

Chicken Risotto With Mushrooms Nutrition Facts

• Calories: 597 kcal
• Carbohydrates: 59 g
• Protein: 25 g
• Fat: 30 g
• Saturated Fat: 12 g
• Sodium: 538 mg
• Fiber: 5 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this risotto without bacon?
Yes, simply omit the bacon or replace it with extra mushrooms for a vegetarian-friendly option (if using veggie stock).

Can I cook this on high instead of low?
Yes, but reduce cooking time to about 1 hour and check frequently to prevent overcooking the rice.

What mushrooms work best for risotto?
Cremini, button, or even portobello mushrooms work well in this recipe.

Can I add more vegetables?
Yes, zucchini, peas, or bell peppers can be added toward the end of cooking for extra texture and flavor.

Try More Recipes:

• Crock Pot Chicken Pot Pie
• Crock Pot Chicken Ranch Potatoes
• Crock Pot Chicken Pot Pie With Noodles