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Slow-Cooker Chicken Risotto

 9 Ratings
6 Comments
  • Prep Time 15 min
  • Total Time 6 hr 30 min
  • Servings 4
  • Save
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  • Pinterest
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    738

Risotto made easy! Start the chicken cooking in the morning, and then add the rice just before serving.

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

Directions

  • 1 In 3- to 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.
  • 2 Cover; cook on Low heat setting 6 to 7 hours.
  • 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.

Expert Tips

Serve this rice casserole immediately. Rice continues to absorb moisture as it stands, so the casserole will lose some of its creaminess.

If you are watching your sodium intake, use reduced-sodium cream of chicken soup.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
580
Calories from Fat
180
% Daily Value
Total Fat
20g
30%
Saturated Fat
8g
41%
Trans Fat
1/2g
Cholesterol
115mg
39%
Sodium
900mg
38%
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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