Creamy, rich and indulgent this Slow Cooker Chicken and Mushroom Risotto makes a fabulous dinner party dish, but is so simple you’ll soon find it makes it into your family favourites.
This came about as part of my favourite blogging challenge, the Slow Cooked Challenge run by Farmers Girl and Baking Queen.
Now the theme this month was “grains” which completely foxed me as I’ve never cooked with any of them in my slow cooker before.
In fact I took so long working out what to make and then getting around to doing so, I missed the deadline entirely. Oops! Those of you that know me will not be surprised by this. I’ve never been good with deadlines (just ask any teacher I’ve ever had) but in true me style I just carried on regardless.
The base of this recipe comes from a Red Wine Risotto that can be found in the magical Student Cookbook
This book was the first one I ever successfully cooked from and I highly recommend it to anyone and everyone (you can buy it on Amazon second hand for 1p … see here The Student Cookbook (Cookery)
The recipe has been altered to my taste and then fiddled with again for my slow cooker, but the concept of making a risotto with red wine is one that I only know about as a result of this book so wanted to acknowledge it.
So without anymore delay, here’s how I did it …..x
Yields Serves 4
15 minPrep Time
1 hr, 30 Cook Time
1 hr, 45 Total Time
- 300g chicken breast
- 2 tbsp rapeseed oil (or olive oil)
- 2 tbsp lemon juice
- 1 tbsp worcestershire sauce
- 1/2 tsp garlic granules
- 1/2 tsp onion granules
- 1/2 tsp paprika
- pinch of salt and black pepper
- 125g butter
- 2 cloves of garlic, finely chopped or crushed
- 300g arborio rice
- 250ml red wine
- 800ml chicken stock
- 300g sliced mushrooms
- 150g grated parmesan cheese
- Mix the olive oil, lemon juice, worcestershire sauce, garlic granules, onion granules, paprika, salt and pepper together in a large bowl
- Flatten your chicken breasts (I do this by putting them in a freezer bag and bashing them with a rolling pin)
- Pop the chicken into the bowl, mix around until the chicken is fully coated with the marinade, then cover the bowl with clingfilm and pop in the fridge
- First you need to melt half the butter. You can either do this in your slow cooker on high (about 15 mins) or in a frying pan.
- Either way then add your garlic and rice to the butter and stir until it's all fully coated (if using a separate pan at this point chuck it all in your slow cooker!)
- Now just add the red wine and the stock, give it a good old stir, put on the lid and turn it back down to low
- After an hour take off the lid, throw in your mushrooms and give it all another stir.
- After another 30 mins turn off your slow cooker, add the rest of the butter and the parmesan, stir it all up and put the lid back on so it can rest
- Heat up a griddle pan (or frying pan if you don't have one, it's really not a problem)
- Cook your chicken on both sides until done (because it's flattened it really doesn't take long
- I then like to serve it up with the risotto on the bottom of my plate and with the chicken sliced on top because a) purple rice can be scary b) the cut up chicken means you can eat it all one handed and c) you've been able to check the chicken is properly cooked through because you've cut it up before serving it to your guests!