Slow-Cooker Chicken Risotto

Slow-Cooker Chicken Risotto

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

Prep Time

15

Minutes

Total Time

6:30

Hrs:Mins

Makes

4

servings

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
  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.
Makes 4 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen 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:

1 Serving (1 Serving)
  • Calories 580
    • (Calories from Fat 180),
  • Total Fat 20g
    • (Saturated Fat 8g,
    • Trans Fat 1/2g),
  • Cholesterol 115mg;
  • Sodium 900mg;
  • Total Carbohydrate 57g
    • (Dietary Fiber 2g,
    • Sugars 2g),
  • Protein 43g;
Percent Daily Value*:
    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 Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.