A Complete Comfort Food Meal in One Bowl

If you want the texture of the risotto to be similar to one that was made the traditional way, I recommend you cook this on high for 2-3 hours. If you cook it on low for 5-6 hours the texture will be softer – but it will taste just as delicious!


  • 1¼ cups Arborio Rice
  • 2 tablespoons olive oil
  • 4 cups chicken broth
  • 8 oz baby portobello mushrooms, cleaned and halved
  • 1 cup frozen cut carrots (or other veggies)
  • 1 large chicken breast (about ¾ pound)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • ½ teaspoon dried rosemary
  • ½ teaspoon salt
  • ¼ cup heavy cream (for later)
  • ½ cup Parmesan cheese (for later)



Add all the ingredients (except the chicken) to crock pot and mix.

Place chicken in crock and cover.

Cook on high for 2-3 hours for best risotto texture, or low for 5-6 for a softer texture.

Remove chicken once fully cooked and shred with two forks – return to crock.

Add cream and cheese and give everything a gentle stir to combine.


Quick Tip: Add peas or green beans for even more veggies.

Thanks to Crockpot Gourmet for this creamy comfort-food bliss!


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