Slow Cooker Risotto Primavera with Chicken

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

Blogger and food creator. My dream..

More From This Chef »
Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1people rated this recipe

Related Recipes:
  • slow cooker tomato and rice soup recipe

    Slow Cooker Tomato and Rice Soup Recipe

  • slow cooker chicken garbanzo soup recipe

    Slow Cooker Chicken Garbanzo Soup Recipe

  • slow cooker meatballs with pasta recipe

    Slow Cooker Meatballs with Pasta Recipe

  • instant pot garlic lime chicken thighs recipe

    Instant Pot Garlic Lime Chicken Thighs Recipe

  • instant pot cheesy tomato and macaroni casserole recipe

    Instant Pot Cheesy Tomato and Macaroni Casserole Recipe

Slow cooker risotto primavera with chicken.Italian risotto with chicken and vegetables cooked in slow cooker.


  • 2 14½ (435 ml) cans chicken broth
  • 1 cup (250 ml) water
  • 1½ cups converted rice
  • 1½ cups fresh mushrooms, sliced
  • 1½ cups red,yellow, orange 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
  • 1/2 cup Parmesan cheese, finely shredded
  • 1/4 cup butter, cut into small pieces
  • milk (optional)
  • frozen broccoli,thawed


Step 1

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

Step 2

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

Step 3

Stir in broccoli, cooked chicken, shredded Parmesan cheese, and butter. Cover and cook for additional 30 minutes.

Step 4

Stir in a little milk to make the risotto creamy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.