SLOW-COOKER CHICKEN RISOTTO

Slow-Cooker Chicken Risotto image

Risotto made easy! Start the chicken cooking in the morning, and then add the rice just before serving.

Provided by Betty Crocker Kitchens

Categories Entree

Time 6h30m

Yield 4

Number Of Ingredients 9

Ingredients

1 1/4 lb boneless skinless chicken breasts, cut into 3/4-inch cubes
1/2 cup finely chopped onion
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

Steps:

In 3- to 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.
Cover; cook on Low heat setting 6 to 7 hours.
Stir in rice and butter. Increase heat setting to High. Cover; cook 5 minutes until rice is tender. Stir in soup and cheese. Cover; cook 10 to 15 minutes or until thoroughly heated. Serve immediately.

Nutrition Facts : Calories 580, Carbohydrate 57 g, Cholesterol 115 mg, Fat 3, Fiber 2 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 2 g, TransFat 1/2 g