28+ Comforting Crockpot Chicken Risotto Recipes to Elevate Your Meal

Crockpot meals are a lifesaver for busy families and anyone who loves effortless, delicious cooking.

Among the most popular options, chicken risotto stands out for its creamy texture and comforting flavors.

What makes it even better is that you can easily prepare it in your slow cooker, saving you time and effort while still enjoying a flavorful meal.

Whether you prefer a simple, classic recipe or want to experiment with various flavors, there’s a crockpot chicken risotto recipe for everyone.

The beauty of this dish lies in its versatility, with endless variations and combinations of ingredients that can be added to suit your preferences.

In this article, we’ve gathered 28+ crockpot chicken risotto recipes, each bringing something unique to the table.

From savory and cheesy to fresh and vibrant, these recipes offer a wide range of tastes and textures that you’ll want to try.

28+ Comforting Crockpot Chicken Risotto Recipes to Elevate Your Meal

Crockpot chicken risotto is a perfect choice for busy weeknights or any time you want a comforting, satisfying meal with minimal effort.

With so many different variations, there’s always a new twist on this classic dish waiting to be discovered.

Try out these recipes and explore the endless possibilities of what you can create in your slow cooker.

You might just find a new favorite that becomes a staple in your meal rotation.

Creamy Garlic Chicken Risotto

This creamy garlic chicken risotto is an easy yet flavorful dish made with tender chicken, garlic, and Parmesan cheese. The slow-cooked chicken infuses the risotto with richness, while the creamy texture makes every bite irresistible. With the addition of chicken broth and a dash of white wine, this dish is perfect for a cozy family meal or a comforting weeknight dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 1 medium onion, diced
• 4 cloves garlic, minced
• 3 cups chicken broth
• 1/2 cup dry white wine (optional)
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then sear both sides until golden brown (about 3 minutes per side). Transfer the chicken to the crockpot.
2. In the same skillet, sauté the diced onion and minced garlic for 2-3 minutes, until fragrant. Add the white wine to deglaze the pan, scraping up any bits stuck to the bottom. Transfer the mixture to the crockpot.
3. Add the Arborio rice and chicken broth to the crockpot. Stir to combine, ensuring the rice is submerged.
4. Cover the crockpot and cook on low for 4 hours, or until the rice is tender and the liquid has mostly absorbed.
5. Shred the chicken using two forks and return it to the crockpot. Stir in the heavy cream and Parmesan cheese. Cook for an additional 10 minutes, allowing the risotto to thicken.
6. Serve the risotto garnished with fresh parsley and additional Parmesan, if desired.

This creamy garlic chicken risotto is a perfect balance of rich, savory flavors with a smooth, velvety texture. The slow-cooked chicken pairs beautifully with the creamy risotto, while the garlic and Parmesan cheese elevate the taste. Whether served as a main dish or as a side, it’s sure to become a family favorite.

Lemon Herb Chicken Risotto

This zesty lemon herb chicken risotto offers a refreshing twist on a traditional dish. The combination of lemon, fresh herbs, and tender chicken creates a delightful balance of flavors that brighten up the comforting risotto. It’s an ideal recipe for anyone craving a light yet satisfying meal.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup Arborio rice
• 1 medium onion, diced
• 4 cloves garlic, minced
• 3 cups chicken broth
• 1/2 cup dry white wine (optional)
• Zest and juice of 1 lemon
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season the chicken thighs with salt, pepper, thyme, and oregano. Heat olive oil in a skillet over medium heat, then sear the chicken for 3-4 minutes per side until browned. Transfer the chicken to the crockpot.
2. In the same skillet, sauté the diced onion and minced garlic for 2-3 minutes until softened and fragrant. Deglaze the pan with white wine, if using, then transfer the mixture to the crockpot.
3. Add the Arborio rice, chicken broth, lemon zest, and lemon juice to the crockpot. Stir to combine and ensure the rice is covered in the liquid.
4. Cover and cook on low for 4-5 hours, or until the rice is tender and the liquid has been absorbed.
5. Shred the chicken and return it to the crockpot, mixing it in with the risotto. Cook for an additional 10 minutes, allowing the flavors to meld together.
6. Garnish with fresh parsley and serve.

This lemon herb chicken risotto offers a refreshing, aromatic taste with a burst of citrusy flavor from the lemon. The slow-cooked chicken thighs provide a tender texture, and the combination of dried herbs brings an earthy, savory note to the dish. It’s the perfect comfort food for a light yet filling meal, especially during warmer months when you crave something fresh and flavorful.

Mushroom and Spinach Chicken Risotto

This hearty mushroom and spinach chicken risotto is a delicious and satisfying dish that combines earthy mushrooms, nutrient-rich spinach, and tender chicken. The creamy risotto is made extra flavorful with the addition of Parmesan cheese and garlic, creating a perfect dish for any season.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 cups sliced mushrooms (button or cremini)
• 3 cups chicken broth
• 1/2 cup dry white wine (optional)
• 2 cups fresh spinach, chopped
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then sear both sides until golden brown. Transfer the chicken to the crockpot.
2. In the same skillet, sauté the onion, garlic, and mushrooms until softened, about 4-5 minutes. Deglaze the pan with white wine, if using, then transfer the mixture to the crockpot.
3. Add the Arborio rice and chicken broth to the crockpot. Stir to combine, ensuring the rice is submerged.
4. Cover and cook on low for 4 hours, or until the rice is tender and the liquid is absorbed.
5. Shred the chicken and return it to the crockpot. Stir in the fresh spinach and Parmesan cheese. Cook for an additional 10 minutes, allowing the spinach to wilt and the risotto to thicken.
6. Serve garnished with additional Parmesan, if desired.

This mushroom and spinach chicken risotto is a wholesome and comforting dish that is rich in flavor and nutrients. The mushrooms add an earthy depth, while the spinach provides a fresh, vibrant contrast. The creamy texture of the risotto and the savory chicken make this recipe perfect for a nourishing, filling meal that is sure to please everyone at the table.

Tuscan Chicken Risotto

This Tuscan chicken risotto brings the flavors of the Mediterranean straight to your dinner table. Infused with sun-dried tomatoes, spinach, garlic, and Italian herbs, this dish is both aromatic and hearty. The creamy Arborio rice soaks up all the savory goodness from the chicken, creating a dish that feels both light and indulgent. With the addition of Parmesan cheese, it’s a comforting and flavorful dish perfect for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 3 cups chicken broth
• 1/2 cup dry white wine (optional)
• 2 cups fresh spinach, chopped
• 1 tbsp olive oil
• 1 tsp dried Italian seasoning
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat and sear the chicken for about 3-4 minutes per side until golden brown. Transfer the chicken to the crockpot.
2. In the same skillet, sauté the onion and garlic for 2-3 minutes until softened. Add the chopped sun-dried tomatoes and deglaze the pan with white wine, if using. Transfer the mixture to the crockpot.
3. Add the Arborio rice and chicken broth to the crockpot. Stir to combine, ensuring the rice is submerged in the liquid.
4. Cover and cook on low for 4-5 hours, or until the rice is tender and the liquid is absorbed.
5. Shred the chicken and return it to the crockpot. Stir in the fresh spinach and Parmesan cheese. Let the risotto cook for an additional 10 minutes, allowing the spinach to wilt and the risotto to thicken.
6. Serve the risotto garnished with extra Parmesan and fresh herbs.

The Tuscan chicken risotto is a perfect blend of savory and tangy flavors. The sun-dried tomatoes infuse the dish with a slightly sweet and intense flavor, while the spinach adds a fresh green note that balances the richness of the chicken and Parmesan. It’s a delicious, hearty meal that feels like a special treat, yet it’s easy enough for a weeknight dinner.

Chicken and Butternut Squash Risotto

This chicken and butternut squash risotto is the epitome of fall comfort food. The sweetness of the roasted butternut squash pairs beautifully with the savory chicken, creating a balanced and satisfying dish. The creamy risotto, combined with the earthy flavors of sage and thyme, provides a warm and comforting meal that’s perfect for chilly evenings.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup Arborio rice
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 cups diced butternut squash
• 3 cups chicken broth
• 1/2 cup dry white wine (optional)
• 1 tbsp olive oil
• 1 tsp dried sage
• 1 tsp dried thyme
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, salt, and pepper, and roast for 20 minutes or until tender and lightly caramelized.
2. While the squash roasts, season the chicken thighs with salt, pepper, sage, and thyme. Heat a skillet over medium heat and sear the chicken thighs for 3-4 minutes per side. Transfer the chicken to the crockpot.
3. In the same skillet, sauté the onion and garlic for 2-3 minutes until softened. Deglaze with white wine, if using, and transfer to the crockpot.
4. Add the Arborio rice, chicken broth, and roasted butternut squash to the crockpot. Stir to combine.
5. Cover and cook on low for 4-5 hours, or until the rice is tender and the liquid is absorbed.
6. Shred the chicken and return it to the crockpot, stirring in the Parmesan cheese. Cook for an additional 10 minutes, allowing the risotto to thicken and the flavors to meld.
7. Serve with extra Parmesan and fresh thyme, if desired.

The combination of roasted butternut squash with chicken makes this risotto both comforting and flavorful. The subtle sweetness of the squash contrasts perfectly with the savory herbs and Parmesan, creating a dish that’s warming, filling, and balanced. It’s a perfect fall or winter dish that pairs well with a light salad or roasted vegetables.

Pesto Chicken Risotto

This pesto chicken risotto is a vibrant and fresh take on the traditional risotto. With the added flavors of basil pesto, fresh mozzarella, and chicken, it’s a rich and flavorful dish that comes together effortlessly in the crockpot. The creamy risotto pairs beautifully with the fragrant pesto, offering a savory, aromatic meal that’s perfect for pesto lovers.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1/2 cup basil pesto (store-bought or homemade)
• 3 cups chicken broth
• 1/2 cup dry white wine (optional)
• 1/2 cup fresh mozzarella, shredded
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet and sear the chicken for 3-4 minutes per side. Transfer the chicken to the crockpot.
2. In the same skillet, sauté the onion and garlic for 2-3 minutes until softened. Deglaze with white wine, if using, and transfer the mixture to the crockpot.
3. Add the Arborio rice, chicken broth, and pesto to the crockpot. Stir to combine and ensure the rice is covered in the liquid.
4. Cover and cook on low for 4 hours, or until the rice is tender and the liquid is absorbed.
5. Shred the chicken and return it to the crockpot, stirring in the shredded mozzarella. Cook for an additional 10 minutes to allow the cheese to melt and the risotto to thicken.
6. Serve the risotto garnished with fresh basil and extra pesto, if desired.

The pesto chicken risotto is an incredibly flavorful dish with a creamy texture and a fresh, herbaceous twist from the pesto. The melted mozzarella adds a touch of richness, making every bite indulgent. This dish is perfect for anyone who loves Italian flavors and is looking for a hearty, comforting meal that’s also light and fresh.

Spicy Chicken Risotto

For those who love a little heat, this spicy chicken risotto is the perfect dish. Infused with chili flakes, jalapeños, and spicy chicken, this dish is a bold and flavorful take on traditional risotto. The creaminess of the Arborio rice balances out the spice, creating a dish that is both fiery and comforting.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1-2 jalapeños, diced (adjust to your spice level)
• 1 tsp red chili flakes
• 3 cups chicken broth
• 1/2 cup dry white wine (optional)
• 1 tbsp olive oil
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt, pepper, and chili flakes. Heat olive oil in a skillet over medium heat and sear the chicken for 3-4 minutes per side. Transfer the chicken to the crockpot.
2. In the same skillet, sauté the onion, garlic, and jalapeños for 2-3 minutes until softened. Transfer to the crockpot.
3. Add the Arborio rice, chicken broth, and red chili flakes to the crockpot. Stir to combine and ensure the rice is covered in liquid.
4. Cover and cook on low for 4 hours, or until the rice is tender and the liquid is absorbed.
5. Shred the chicken and return it to the crockpot, stirring in the heavy cream. Let the risotto cook for an additional 10 minutes, allowing the flavors to meld together and the risotto to thicken.
6. Serve the risotto garnished with additional chili flakes or fresh cilantro for a cooling effect.

This spicy chicken risotto is perfect for those who enjoy a bit of heat in their meals. The spiciness from the jalapeños and chili flakes is tempered by the creamy texture of the risotto, making each bite a perfect balance of flavors. It’s a bold and satisfying dish that will leave you craving more.

Apple Cider Chicken Risotto

This apple cider chicken risotto is a sweet and savory delight that brings together the comforting flavors of chicken and risotto with a touch of fall. The apple cider adds a sweet and tangy depth of flavor, while the fresh apples and sage give the dish an earthy balance. It’s the perfect dish for a cozy dinner with a unique twist.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 cup apple cider
• 3 cups chicken broth
• 2 medium apples, diced
• 1 tbsp olive oil
• 1 tsp dried sage
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt, pepper, and sage. Heat olive oil in a skillet over medium heat and sear the chicken for 3-4 minutes per side. Transfer the chicken to the crockpot.
2. In the same skillet, sauté the onion and garlic for 2-3 minutes until softened. Deglaze the pan with apple cider, scraping up any browned bits. Transfer the mixture to the crockpot.
3. Add the Arborio rice, chicken broth, and diced apples to the crockpot. Stir to combine.
4. Cover and cook on low for 4 hours, or until the rice is tender and the liquid is absorbed.
5. Shred the chicken and return it to the crockpot, stirring in the Parmesan cheese. Cook for an additional 10 minutes.
6. Serve with extra Parmesan and fresh sage.

The apple cider chicken risotto combines the sweetness of apples and cider with the savory richness of chicken, creating a unique and comforting dish. The fresh apples add a burst of sweetness and texture, while the sage offers an aromatic depth. This is a cozy, fall-inspired dish that’s sure to impress at any dinner table.

BBQ Chicken Risotto

This BBQ chicken risotto brings the bold, smoky flavors of barbecue to the creamy texture of risotto. With tender, juicy chicken infused with BBQ sauce, this dish is rich in flavor and comfort. The risotto absorbs the sweet and tangy barbecue sauce, creating a deep, satisfying flavor profile that’s perfect for a family dinner or a casual gathering.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 cup BBQ sauce (your favorite brand)
• 3 cups chicken broth
• 1 tbsp olive oil
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and sear the chicken breasts for 3-4 minutes per side until golden brown. Transfer the chicken to the crockpot.
2. In the same skillet, sauté the onion and garlic for 2-3 minutes until softened. Transfer the mixture to the crockpot.
3. Add the Arborio rice, chicken broth, and BBQ sauce to the crockpot. Stir to combine, ensuring that the rice is well-covered by the liquid.
4. Cover and cook on low for 4-5 hours, or until the rice is tender and most of the liquid has been absorbed.
5. Shred the chicken and return it to the crockpot, stirring in the shredded cheddar cheese and sour cream. Let the risotto cook for another 10 minutes until creamy and thickened.
6. Serve the BBQ chicken risotto garnished with fresh cilantro and additional BBQ sauce, if desired.

This BBQ chicken risotto offers a smoky, tangy contrast to the richness of the creamy rice, with the cheese and sour cream adding extra creaminess. The barbecue sauce infuses the dish with layers of flavor, making it a fun and comforting twist on traditional risotto. The creamy texture combined with the barbecue flavor makes it an irresistible option for any casual meal.

Cajun Chicken Risotto

Packed with bold spices and smoky flavors, this Cajun chicken risotto is the perfect way to spice up your dinner. The combination of Cajun seasoning, bell peppers, and tender chicken creates a hearty, flavorful dish that’s creamy, spicy, and satisfying. The addition of shrimp or sausage can easily be added for an extra protein boost, but the chicken is a flavorful base in this dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 bell pepper, diced
• 2 tbsp Cajun seasoning
• 3 cups chicken broth
• 1/2 cup dry white wine (optional)
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup shredded Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season the chicken breasts with Cajun seasoning, salt, and pepper. Heat olive oil in a skillet over medium heat and sear the chicken on both sides for 3-4 minutes until browned. Transfer the chicken to the crockpot.
2. In the same skillet, sauté the onion, garlic, and bell pepper for 3-4 minutes until softened. Transfer the mixture to the crockpot.
3. Add the Arborio rice, chicken broth, and white wine to the crockpot, stirring to combine and ensuring that the rice is submerged.
4. Cover and cook on low for 4-5 hours, or until the rice is tender and the liquid is mostly absorbed.
5. Shred the chicken and return it to the crockpot. Stir in the heavy cream and Parmesan cheese. Let it cook for an additional 10 minutes to thicken and become creamy.
6. Serve the risotto garnished with fresh parsley and a squeeze of lemon juice for an added kick.

The Cajun chicken risotto is a zesty, spicy dish that balances the heat of Cajun seasoning with the creaminess of risotto. The bell pepper adds sweetness and texture, while the Parmesan enhances the dish’s depth of flavor. This risotto is ideal for anyone who enjoys a little heat in their meals, offering the perfect balance of spice and comfort.

Sundried Tomato and Basil Chicken Risotto

A perfect combination of rich, savory flavors, this sundried tomato and basil chicken risotto is a creamy, vibrant dish that’s full of Italian flair. The intense flavors of sundried tomatoes meld perfectly with the fresh basil, creating a colorful and aromatic meal. The slow-cooked chicken adds depth to the dish, while the Parmesan cheese ties it all together.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1/2 cup sundried tomatoes, chopped
• 3 cups chicken broth
• 1 tbsp olive oil
• 1/2 cup dry white wine (optional)
• 1/4 cup fresh basil, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat and sear the chicken for 3-4 minutes per side. Transfer the chicken to the crockpot.
2. In the same skillet, sauté the onion and garlic for 2-3 minutes until softened. Add the sundried tomatoes and deglaze with white wine, if using. Transfer the mixture to the crockpot.
3. Add the Arborio rice and chicken broth to the crockpot. Stir to combine and make sure the rice is covered with liquid.
4. Cover and cook on low for 4-5 hours, or until the rice is tender and the liquid is absorbed.
5. Shred the chicken and return it to the crockpot. Stir in the fresh basil and Parmesan cheese. Cook for an additional 10 minutes to allow the risotto to thicken.
6. Serve with extra Parmesan and fresh basil.

The sundried tomato and basil chicken risotto is a fresh, aromatic dish that highlights the bold flavors of the tomatoes and the herbaceous notes of basil. The creamy risotto acts as the perfect base, while the Parmesan cheese adds richness. This is a wonderful dish to make for a cozy dinner, especially when you want something comforting yet full of vibrant flavors.

Chicken and Broccoli Alfredo Risotto

This Chicken and Broccoli Alfredo Risotto is a hearty and creamy dish that brings together the flavors of a classic chicken Alfredo with the comforting texture of risotto. The broccoli adds a pop of color and a nutritious element, while the creamy Alfredo sauce envelops the rice, chicken, and vegetables in a rich, satisfying dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 cups broccoli florets, chopped
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and sear the chicken for 3-4 minutes per side until golden brown. Transfer the chicken to the crockpot.
2. In the same skillet, sauté the onion and garlic for 2-3 minutes until softened. Transfer to the crockpot.
3. Add the Arborio rice and chicken broth to the crockpot. Stir to combine.
4. Cover and cook on low for 4 hours, or until the rice is tender and most of the liquid is absorbed.
5. Shred the chicken and return it to the crockpot. Add the broccoli florets, heavy cream, and Parmesan cheese, stirring until combined. Let it cook for an additional 10 minutes to thicken and cook the broccoli.
6. Serve the risotto with extra Parmesan cheese, if desired.

This Chicken and Broccoli Alfredo Risotto combines the richness of Alfredo sauce with the satisfying texture of risotto. The broccoli adds a fresh contrast to the creamy dish, and the Parmesan cheese brings a depth of flavor. It’s a comforting and indulgent dish, perfect for anyone who enjoys the classic flavors of chicken Alfredo but wants a little something extra.

Chicken Parmesan Risotto

Chicken Parmesan Risotto combines two beloved Italian dishes into one delicious, creamy meal. This dish features tender chicken breast topped with marinara sauce and mozzarella cheese, all served over a bed of creamy, cheesy risotto. The rich, tomatoey sauce adds a perfect contrast to the creamy risotto, making it an irresistible dish that feels indulgent yet comforting.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 cup marinara sauce
• 3 cups chicken broth
• 1 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a skillet over medium heat and sear the chicken for 3-4 minutes per side. Transfer the chicken to the crockpot.
2. In the same skillet, sauté the onion and garlic for 2-3 minutes until softened. Transfer to the crockpot.
3. Add the Arborio rice, chicken broth, and marinara sauce to the crockpot. Stir to combine and ensure the rice is submerged.
4. Cover and cook on low for 4-5 hours, or until the rice is tender and the liquid is absorbed.
5. Shred the chicken and return it to the crockpot. Stir in the Parmesan cheese and top with shredded mozzarella. Let the risotto cook for an additional 10 minutes, allowing the cheese to melt and the risotto to thicken.
6. Serve the risotto garnished with fresh basil and extra Parmesan.

The Chicken Parmesan Risotto brings together the savory, comforting flavors of chicken Parmesan in a creamy risotto form. The marinara sauce and mozzarella cheese add the familiar flavors of the classic dish, while the risotto provides a rich, velvety texture. This dish is sure to become a family favorite, perfect for any Italian food lover.

Lemon Garlic Chicken Risotto

This lemon garlic chicken risotto is a refreshing, light dish that’s packed with bright, zesty flavors. The tangy lemon complements the savory garlic and creamy risotto, while the tender chicken adds a satisfying protein component. With a balance of fresh herbs and a touch of Parmesan cheese, this risotto brings together a burst of freshness that makes it perfect for a spring or summer meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 1 medium onion, diced
• 4 cloves garlic, minced
• Zest and juice of 2 lemons
• 3 cups chicken broth
• 1/2 cup dry white wine (optional)
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and sear the chicken for 3-4 minutes per side until golden brown. Transfer the chicken to the crockpot.
2. In the same skillet, sauté the onion and garlic for 2-3 minutes until softened. Deglaze the pan with white wine, if using, and transfer the mixture to the crockpot.
3. Add the Arborio rice, chicken broth, lemon zest, and lemon juice to the crockpot. Stir to combine, ensuring the rice is fully covered with liquid.
4. Cover and cook on low for 4-5 hours, or until the rice is tender and the liquid is absorbed.
5. Shred the chicken and return it to the crockpot. Stir in the heavy cream and Parmesan cheese, allowing the risotto to become creamy and flavorful. Let it cook for an additional 10 minutes to thicken.
6. Serve the risotto with fresh parsley and extra lemon zest for garnish.

The lemon garlic chicken risotto is a bright and zesty dish that bursts with refreshing citrus notes. The creamy risotto balances out the acidity of the lemon, while the garlic adds a savory depth of flavor. The shredded chicken adds a perfect protein boost, making this risotto a light yet satisfying meal. It’s an ideal dish for a warm-weather evening or when you want something light but still indulgent.

Mushroom and Chicken Risotto

This mushroom and chicken risotto is a rich and earthy dish, featuring tender chicken and a medley of sautéed mushrooms that infuse the risotto with deep umami flavor. The creamy texture of the Arborio rice blends perfectly with the earthy mushrooms, creating a comforting and hearty meal. With the addition of Parmesan cheese and fresh herbs, this risotto is perfect for mushroom lovers or anyone seeking a savory, satisfying dish.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 cups mixed mushrooms, sliced (such as cremini, button, or shiitake)
• 3 cups chicken broth
• 1/2 cup dry white wine (optional)
• 1 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh thyme or parsley for garnish

Instructions:

1. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and sear the chicken for 3-4 minutes per side. Transfer the chicken to the crockpot.
2. In the same skillet, sauté the onions, garlic, and mushrooms for 4-5 minutes until the mushrooms release their moisture and begin to brown. Transfer this mixture to the crockpot.
3. Add the Arborio rice and chicken broth to the crockpot, stirring to combine.
4. Cover and cook on low for 4-5 hours, or until the rice is tender and the liquid is absorbed.
5. Shred the chicken and return it to the crockpot. Stir in the Parmesan cheese and let the risotto cook for another 10 minutes to thicken and become creamy.
6. Serve the risotto with a sprinkle of fresh thyme or parsley for garnish.

The Mushroom and Chicken Risotto is a cozy, hearty dish that brings together the earthy flavors of mushrooms with the creaminess of risotto. The chicken adds protein and texture, while the Parmesan brings a rich, savory depth to the dish. This is the perfect meal for cooler weather or when you’re craving something indulgent yet comforting.

Spinach and Artichoke Chicken Risotto

Inspired by the popular spinach and artichoke dip, this chicken risotto features tender chicken, spinach, and artichokes in a rich, creamy risotto. The creamy texture of the risotto pairs wonderfully with the earthy spinach and tangy artichokes, while the Parmesan cheese brings richness to the dish. It’s a delightful and indulgent twist on a classic dip, making it a perfect dinner option.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 3 cups chicken broth
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and sear the chicken for 3-4 minutes per side. Transfer the chicken to the crockpot.
2. In the same skillet, sauté the onion and garlic for 2-3 minutes until softened. Transfer the mixture to the crockpot.
3. Add the Arborio rice, chicken broth, spinach, and artichokes to the crockpot. Stir to combine.
4. Cover and cook on low for 4-5 hours, or until the rice is tender and the liquid is absorbed.
5. Shred the chicken and return it to the crockpot. Stir in the heavy cream and Parmesan cheese. Let the risotto cook for an additional 10 minutes to thicken and become creamy.
6. Serve the risotto with extra Parmesan and fresh herbs if desired.

The Spinach and Artichoke Chicken Risotto combines the rich, creamy flavors of the classic dip with the hearty texture of risotto. The spinach adds a healthy, earthy note, while the artichokes bring a slightly tangy flavor that balances the creaminess of the dish. This risotto is a comforting and flavorful way to enjoy the beloved dip in a new and satisfying form.

Chicken Fajita Risotto

This Chicken Fajita Risotto is a flavorful, Tex-Mex-inspired dish that brings the smoky flavors of fajitas to the creamy risotto. With a combination of bell peppers, onions, and fajita seasoning, this dish is bursting with bold flavors. The creamy texture of the risotto helps balance the heat of the spices, creating a comforting yet zesty meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 1 medium onion, sliced
• 2 bell peppers, sliced (use different colors for a vibrant dish)
• 3 cups chicken broth
• 1 tbsp olive oil
• 1 tbsp fajita seasoning (store-bought or homemade)
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Season the chicken breasts with salt, pepper, and fajita seasoning. Heat olive oil in a skillet over medium heat and sear the chicken for 3-4 minutes per side until browned. Transfer the chicken to the crockpot.
2. In the same skillet, sauté the onion and bell peppers for 3-4 minutes until softened. Transfer this mixture to the crockpot.
3. Add the Arborio rice and chicken broth to the crockpot, stirring to combine.
4. Cover and cook on low for 4-5 hours, or until the rice is tender and the liquid is absorbed.
5. Shred the chicken and return it to the crockpot. Stir in the sour cream and shredded cheddar cheese, allowing the risotto to become creamy and thick.
6. Serve with fresh cilantro and extra sour cream or salsa for garnish.

The Chicken Fajita Risotto is a fun, flavorful take on traditional fajitas, combining the creamy richness of risotto with the bold, smoky spices of fajitas. The bell peppers and onions add a natural sweetness and texture to the dish, while the sour cream and cheddar cheese offer a creamy and comforting finish. This risotto is perfect for those who love bold flavors and want to bring a taste of Tex-Mex into their meal.

Herbed Chicken Risotto

This herbed chicken risotto is a flavorful, fragrant dish that’s infused with a variety of fresh herbs. The tender chicken, paired with the creamy risotto and aromatic herbs like rosemary, thyme, and parsley, makes for a light yet satisfying meal. The chicken’s savory flavor is complemented by the creamy texture of the risotto, creating a comforting and elegant dish that’s perfect for any occasion.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 3 cups chicken broth
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season the chicken breasts with salt, pepper, rosemary, and thyme. Heat olive oil in a skillet over medium heat and sear the chicken for 3-4 minutes per side. Transfer the chicken to the crockpot.
2. In the same skillet, sauté the onion and garlic for 2-3 minutes until softened. Transfer to the crockpot.
3. Add the Arborio rice and chicken broth to the crockpot, stirring to combine.
4. Cover and cook on low for 4-5 hours, or until the rice is tender and the liquid is absorbed.
5. Shred the chicken and return it to the crockpot. Stir in the heavy cream and Parmesan cheese. Let it cook for an additional 10 minutes to thicken and become creamy.
6. Serve the risotto with fresh parsley for garnish.

The Herbed Chicken Risotto is a light and fragrant dish that’s perfect for those who enjoy the fresh, aromatic flavors of herbs. The rosemary and thyme infuse the chicken and rice with a comforting, earthy aroma, while the Parmesan cheese adds richness. This risotto is a simple yet elegant dish that can be enjoyed as a main course or served alongside grilled vegetables for a well-rounded meal.

Garlic Parmesan Chicken Risotto

This Garlic Parmesan Chicken Risotto is an irresistible creamy dish packed with savory garlic flavors and the richness of Parmesan cheese. The tender chicken infuses the risotto with a deep, satisfying flavor, while the garlic and Parmesan elevate the dish to a comforting, luxurious level. It’s the perfect meal for a cozy night in or when you’re craving something rich and satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 1 medium onion, diced
• 6 cloves garlic, minced
• 3 cups chicken broth
• 1/2 cup white wine (optional)
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and sear the chicken for 3-4 minutes per side until golden brown. Transfer the chicken to the crockpot.
2. In the same skillet, sauté the onion and garlic for 2-3 minutes until fragrant and softened. Transfer to the crockpot.
3. Add the Arborio rice, chicken broth, and white wine (if using) to the crockpot. Stir to combine and ensure the rice is submerged.
4. Cover and cook on low for 4-5 hours, or until the rice is tender and most of the liquid is absorbed.
5. Shred the chicken and return it to the crockpot. Stir in the heavy cream and Parmesan cheese, allowing the risotto to become creamy and thick. Let it cook for an additional 10 minutes.
6. Serve the risotto garnished with fresh parsley and extra Parmesan cheese.

The Garlic Parmesan Chicken Risotto is a perfect balance of savory, creamy, and comforting flavors. The garlic infuses the dish with its aromatic richness, while the Parmesan adds a deep umami flavor that pairs perfectly with the creamy risotto. It’s an easy and indulgent meal that’s perfect for any occasion.

Tuscan Chicken Risotto

Tuscan Chicken Risotto is a hearty, flavorful dish inspired by the ingredients of Tuscany, featuring sun-dried tomatoes, spinach, and creamy risotto. This rich and savory meal is both comforting and vibrant, with the tang of sun-dried tomatoes and the earthy flavor of spinach perfectly balancing the richness of the chicken and creamy rice. The addition of Parmesan cheese ties the flavors together beautifully, making this a dish you’ll want to make again and again.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 2 cups fresh spinach, chopped
• 3 cups chicken broth
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and sear the chicken for 3-4 minutes per side until browned. Transfer the chicken to the crockpot.
2. In the same skillet, sauté the onion and garlic for 2-3 minutes until softened. Add the sun-dried tomatoes and sauté for another 2 minutes before transferring to the crockpot.
3. Add the Arborio rice and chicken broth to the crockpot. Stir to combine and ensure the rice is submerged in the liquid.
4. Cover and cook on low for 4-5 hours, or until the rice is tender and most of the liquid is absorbed.
5. Shred the chicken and return it to the crockpot. Stir in the spinach, heavy cream, and Parmesan cheese. Let the risotto cook for an additional 10 minutes, allowing it to thicken and become creamy.
6. Serve with extra Parmesan cheese and fresh herbs if desired.

Tuscan Chicken Risotto is an elegant dish that brings together the flavors of sun-dried tomatoes, spinach, and creamy risotto. The tender chicken adds depth to the dish, while the Parmesan cheese enhances the richness. The combination of vibrant vegetables and creamy textures makes this a well-rounded and indulgent meal that is perfect for dinner.

Pesto Chicken Risotto

Pesto Chicken Risotto is a flavorful and aromatic dish that combines the bright, herby flavors of pesto with the creamy, comforting texture of risotto. The chicken is infused with the fresh basil pesto, giving the dish a burst of flavor. The risotto’s creaminess enhances the earthy and aromatic qualities of the pesto, creating a satisfying meal that’s both comforting and vibrant.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup Arborio rice
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1/2 cup pesto (store-bought or homemade)
• 3 cups chicken broth
• 1 tbsp olive oil
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat and sear the chicken for 3-4 minutes per side until golden brown. Transfer the chicken to the crockpot.
2. In the same skillet, sauté the onion and garlic for 2-3 minutes until softened. Transfer to the crockpot.
3. Add the Arborio rice, chicken broth, and pesto to the crockpot. Stir to combine, ensuring that the rice is well-coated with the pesto.
4. Cover and cook on low for 4-5 hours, or until the rice is tender and most of the liquid is absorbed.
5. Shred the chicken and return it to the crockpot. Stir in the heavy cream and Parmesan cheese, letting the risotto cook for another 10 minutes to become creamy and thick.
6. Serve the risotto with fresh basil and extra Parmesan for garnish.

Pesto Chicken Risotto is a vibrant and fragrant dish that’s bursting with the fresh flavors of basil and garlic. The pesto coats the rice and chicken, infusing the dish with herby goodness, while the creaminess of the risotto balances out the bold flavors. This is a great meal for anyone who loves pesto and is looking for a comforting yet flavorful twist on traditional risotto.

Note: More recipes are coming soon!