I love cooking in the crockpot. It’s so nice and easy to throw it together in the morning then have dinner cook throughout the day and be just about ready at dinner time.
This recipe for Creamy Chicken Risotto will not disappoint. The Parmesan cheese gives it just the right zip.
1 1/4 lb boneless skinless chicken breasts, cut into 3/4 inch cubes
1 medium onion, finely chopped (1/2 cup)
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. Spray 3 to 4 quart slow cooker with cooking spray. In slow cooker, mix chicken, onion, carrot, garlic and water.
2. Cover; cook on Low heat setting 6 to 7 hours.
3. Stir rice and butter into chicken mixture. Increase heat setting to High. Cover; cook 5 minutes or until rice is tender. Stir in soup and cheese. Cover; cook 10 to 15 minutes longer or until thoroughly heated. Serve immediately. **Pillsbury Best Slow Cooker Recipes**