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Delicious Parmesan Chicken with Risotto

Hearty Slow Cooker Parmesan Chicken & Risotto

A comforting and flavorful one-pot meal featuring tender Parmesan chicken slow-cooked with a creamy Arborio rice risotto, perfect for a hearty dinner.
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Prep Time 20 minutes
Cook Time 4 hours 45 minutes
Total Time 5 hours 5 minutes
Servings 4 people
Calories 720 kcal

Equipment

  • Skillet
  • Slow cooker
  • Plate
  • Knife
  • Cutting board

Ingredients
  

For the Parmesan Chicken:

  • 1.5 - 2 lbs Chicken thighs or breasts boneless, skinless
  • 1 tbsp Olive oil
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1.5 tsp Italian seasoning
  • 1/2 tsp Salt
  • 1/4 tsp Black pepper
  • 1 cup Chicken broth low sodium
  • 1 can Canned diced tomatoes drained, 14.5 oz
  • 1/2 cup Parmesan cheese freshly grated, for melting into the sauce

For the Risotto:

  • 1.5 cups Arborio rice
  • 4-5 cups Chicken broth warm, plus more if needed
  • 1/4 cup White grape juice or water optional, for flavor depth
  • 1 medium Onion finely chopped
  • 3 cloves Garlic minced
  • 2 tbsp Butter
  • 1/2 cup Parmesan cheese freshly grated, for finishing
  • 1/4 cup Fresh parsley chopped, for garnish

Instructions
 

Brown the Chicken (Optional but Recommended):

  • Pat chicken dry, then season with garlic powder, onion powder, Italian seasoning, salt, and pepper. Sear in olive oil for 2-3 minutes per side until lightly browned, then transfer to the slow cooker.

Prepare the Sauce Base:

  • In the same skillet, sauté chopped onion until softened, then add minced garlic and cook for one minute. Deglaze with white grape juice or water, then stir in diced tomatoes, 1 cup chicken broth, and 1/2 cup Parmesan cheese, bringing it to a gentle simmer.

Slow Cooker Assembly:

  • Pour the sauce over the chicken in the slow cooker, cover, and cook on low for 3-4 hours or high for 2-3 hours until tender.

Add the Risotto:

  • Remove chicken, shred, and set aside. Stir Arborio rice and 3 cups warm chicken broth into the slow cooker liquid. Cook on high for 30-45 minutes, stirring every 10-15 minutes, adding more broth until the rice is creamy and al dente.

Finishing Touches:

  • Stir butter and the remaining 1/2 cup Parmesan cheese into the creamy risotto. Gently fold the shredded chicken back into the risotto, then taste and adjust seasonings.

Serve and Garnish:

  • Ladle the Parmesan Chicken with Risotto into bowls and garnish generously with fresh chopped parsley before serving.

Notes

For best results, do not skip browning the chicken as it adds a deeper flavor. Adjust the amount of chicken broth for the risotto to achieve your preferred creamy consistency.