Name: Best Slow cooker chicken risotto recipe
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 6
Ingredients: 1 tbsp olive oil; 25g butter; 1 brown onion, finely diced; 2 cloves garlic, crushed; 1 1/2 cups arborio rice; 1/2 cup white wine; 2 chicken breasts, diced; 3 cups Chicken Style Liquid Stock; 2 sprigs rosemary; 1/2 cup parmesan, grated

by Greer Worsley Last updated on 05/14/2025

Don’t waste your time stirring away at the stovetop. Pop everything into the slow cooker and leave it to work its magic. This chicken risotto is every bit as creamy and delicious as if you’d stirred it yourself, without all that hard work! Enjoy the night off 🙂

How to make slow cooker chicken risotto: key tips

Just like cooking a risotto on the stovetop, you start by softening the onion and garlic in a pan. When you add the rice, give it a good stir so that it is coated in the onion mixture. Then cook it, stirring, for a minute or two to ‘toast’ the rice a little. This will create a thin protective layer around each grain that will help it absorb the liquid slowly and more evenly, which will give your risotto a better texture and flavour.

Once in the slow cooker, it’s easy to overcook the rice, and every slow cooker is different, so this isn’t a slow-cooker recipe you can walk away from for the day. Make sure to check regularly until the rice is just cooked.

Key ingredients in this slow cooker chicken risotto recipe

The cook uses breast chicken in this recipe, which is a lean and affordable cut. You could also use chicken thigh fillets, if you wish.

Arborio rice is best for a risotto because it has a high starch content and the short thick grains easily absorb liquids while releasing starch, creating the characteristic creaminess associated with risotto.

Opt for a dry white wine, such as chardonnay or pinot grigio/gris. The wine imparts a lovely flavour, but if you would like to omit it, simply add an extra ½ cup (125ml) of stock.

This recipe has a good hit of rosemary. If you prefer a more subtle flavour, reduce the amount to 1 sprig, or even half a sprig. You could also add other herbs, such as chopped fresh parsley or sage, if you like. I also recommend a good sprinkling of freshly ground black pepper when serving, along with the parmesan.

Browse through more risotto recipes to find your favourites. This pumpkin risotto also looks mega satisfying.

This recipe was originally submitted by Greer Worsley, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Australia’s Best Recipe team and Natasha Shaw.

- Greer Worsley

Ingredients

1 tbsp olive oil
25g butter
1 brown onion, finely diced
2 cloves garlic, crushed
1 1/2 cups arborio rice
1/2 cup white wine
2 chicken breasts, diced
3 cups Massel* Chicken Style Liquid Stock
2 sprigs rosemary
1/2 cup parmesan, grated

*Massel is recommended by Australia's Best Recipes

Method

Step 1

In a large frypan, heat oil and butter. Add onion and garlic and cook for 3 minutes until translucent. Add rice and stir to combine. Pour in wine and allow it to bubble up and reduce. Decant contents of frypan into slow cooker. Top with chicken.
Step 2

Pour chicken stock into frypan and bring to the boil. Pour over ingredients in slow cooker. Season well with salt and pepper. Pop in the rosemary. Cover with lid and cook on low for 1-2 hours until liquid has been absorbed and rice is tender. Stir through parmesan and serve.

Recipe Notes

from Australia’s Best Recipes team

What vegies could I add to this slow cooker chicken risotto?

Sliced button or cup mushrooms could be added at the start, as could some sliced zucchini, and you could stir through some baby spinach and/or chopped fresh parsley just prior to serving.

Why do I need to warm the stock before adding it to the risotto mixture?

Using warm stock is really important when making risotto, as it helps the rice to release its starches and create a creamy texture. Warm stock also ensures that the rice cooks evenly right from the beginning, preventing a soupy or mushy end result.