Slow Cooker Risotto Primavera with Chicken

  • Yield: 4 servings
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 4:30 h
  • Ready In: 4:40 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    43.6 g
  • Cholesterol

    45.1 mg
  • Fat

    16.5 g
  • Fiber

    3.8 g
  • Protein

    31.5 g
  • Saturated Fat

    5.8 g
  • Sodium

    905.5 mg
  • Sugar

    3.2 g
  • Trans Fat

    4 g
  • Unsaturated Fat

    2.3 g
  • Potassium

    518.9 mg
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Slow cooker risotto primavera with chicken. Learn how to cook yummy Italian risotto with chicken and vegetables in a slow cooker. You may also like Crock Pot Sweet Chicken Chili or Slow Cooker Stuffed Cabbage

Slow Cooker Risotto Primavera with Chicken


  • 2 14½ (435 ml) cans chicken broth
  • 1 cup (250 ml) water
  • 1½ cups converted rice
  • 1½ cups sliced carrots
  • 1½ cups red, and green sweet peppers, chopped
  • 1/4 cup chopped shallots
  • 2 garlic cloves, peeled and minced
  • 2 teaspoons dried basil, crushed
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups cooked chicken, chopped
  • 1/4 cup butter, cut into small pieces
  • milk (optional)


Step 1

Lightly grease inside 5-6 quart slow cooker with cooking spray.

Step 2

In slow cooker, combine chicken broth, water, rice, carrots, sweet peppers, shallots, garlic, basil, salt, and black pepper. Mix well. Cover and cook on low-heat setting for 4-4½ hours.

Step 3

Stir in cooked chicken and butter. Cover and cook for a further 30 minutes.

Step 4

Stir in a little milk to make the risotto creamy.

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