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Creamy Parmesan Chicken with Risotto slow cooker style

Parmesan Chicken with Creamy Arborio Risotto (Slow Cooker Style)

Enjoy tender Parmesan chicken paired with a rich and creamy Arborio risotto, all made conveniently in your slow cooker. This comforting meal is perfect for a weeknight dinner with minimal fuss.
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Prep Time 25 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 35 minutes
Servings 4 servings
Calories 650 kcal

Equipment

  • Skillet
  • Slow cooker
  • Forks

Ingredients
  

For the Chicken

  • 1.5 pounds Boneless, skinless chicken thighs or breasts
  • 1 tablespoon Olive oil
  • 1 teaspoon Garlic powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

For the Risotto Base

  • 1.5 cups Arborio rice
  • 5 cups Chicken broth low sodium
  • 1/2 cup White grape juice or water optional
  • 1 medium Yellow onion finely diced
  • 3 cloves Garlic minced

For the Creamy Finish

  • 1 cup Freshly grated Parmesan cheese plus more for garnish
  • 1/2 cup Heavy cream or half-and-half
  • 2 tablespoons Fresh parsley chopped, for garnish

Instructions
 

Prepare the Chicken

  • Season chicken with garlic powder, onion powder, Italian seasoning, salt, and pepper. Sear in olive oil for 2-3 minutes per side until golden, then place in the slow cooker.

Build the Risotto Base

  • Sauté diced yellow onion and minced garlic in the same skillet. Add Arborio rice, toast until translucent, then deglaze with white grape juice or water if using. Transfer aromatics and rice to the slow cooker around the chicken, then pour chicken broth over all.

Slow Cook to Perfection

  • Cover and cook on low for 3-4 hours or high for 1.5-2 hours. Check occasionally in the last hour to ensure rice is creamy and tender with a slight bite, avoiding overcooking.

Add the Finishing Touches

  • Remove chicken and shred if using breasts. Stir Parmesan cheese and heavy cream into the risotto until creamy. Return chicken to the slow cooker, gently combine, cover, and rest for 5-10 minutes.

Serve

  • Garnish with fresh chopped parsley and serve hot immediately.

Notes

Avoid overcooking the risotto to prevent it from becoming mushy. Let the dish rest for 5-10 minutes after adding the finishing touches to allow flavors to meld and consistency to perfect.