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Crock Pot Chicken Risotto

I took my mom's chicken risotto recipe today and converted it crock-pot style. It's pretty delicious, so I'll post it here:

1 1/2 cups rice, uncooked
4 cups chicken broth (or, 1 box Swanson broth)
1/4 lb. mushrooms, sliced (I used a 10 oz. package)
3 cloves garlic, minced
3 chopped green onions
3 tsp. dried basil
6 T. butter or margarine, divided
5 chicken tenders, slightly browned (or 1 lb. boneless, skinless chicken breast)




Put rice on the bottom of the dish, cover with broth. Add sliced mushrooms, garlic, onions, basil, and butter. Place browned chicken tenders on top and cook on high for about 3 hours, until chicken is cooked through and liquid is soaked into rice. Mix and plate. Probably will need salt and pepper to taste. Serve with light salad and Italian bread for a delicious meal. Makes about 5 servings.

Comments

( 17 comments — Leave a comment )
dnonwoo
Sep. 23rd, 2009 04:20 am (UTC)
ohh, great idea!!
songsungmeg
Sep. 23rd, 2009 12:19 pm (UTC)
Yum! I'm so going to try this!
supremegoddess1
Sep. 23rd, 2009 01:45 pm (UTC)
The rice doesn't go to mush???
ex_mihzuki
Sep. 24th, 2009 02:47 am (UTC)
It did a little; I used long grain and it was the first time I made it. Next time I would use a basmati or jasmine. Still tasted good though!
warheart
Sep. 23rd, 2009 03:52 pm (UTC)
This sounds really good except I can't eat mushrooms :( Do you have any suggestions of a substitute or how to adjust the recipe for no mushrooms?
ex_mihzuki
Sep. 24th, 2009 02:50 am (UTC)
Hmmmm. My best suggestion would be tomatoes. I can't think of anything else that has the lovely mushroom texture. You could try eggplant or something, or maybe do tomatoes and eggplant as the main dish instead of the chicken. Play around with some typical Italian veggies, maybe zucchini or a squash. You could also substitute the green onions for 1/4 yellow or Spanish onion; that would intensify some flavors.
jirel
Sep. 23rd, 2009 04:07 pm (UTC)
Looks yummy!
neragainagain
Sep. 23rd, 2009 04:12 pm (UTC)
Wow I am gaining weight just by reviewing these recipes on here!!!!! I am loving the new ideas, my family will love the new recipes. I seem to be stuck in a rut lately. I can't wait for dinner tonight!
brittdreams
Sep. 23rd, 2009 06:41 pm (UTC)
What kind of rice do you use?
ex_mihzuki
Sep. 24th, 2009 02:51 am (UTC)
As I said above, I used long grain. It was a little smushy, so I would suggest maybe a basmati or jasmine rice for more texture. The problem is that the original recipe fried the rice, browning it before adding liquid. You could try that before adding it to pot to see what it would do. Just use a bit of the margarine (maybe 2T) if you do.
brittdreams
Sep. 24th, 2009 02:58 am (UTC)
Do you think it would work with long-grain brown rice?
ex_mihzuki
Sep. 24th, 2009 03:00 am (UTC)
Sure. I used white, but it should work just as well. And it would taste delicious! I would rinse the rice first; I didn't but it should help keep the mushiness down.
sleep_sweetly
Sep. 23rd, 2009 08:54 pm (UTC)
Do you think the time needs to be adjusted if you leave the chicken out and just make the risotto as a side dish?
ex_mihzuki
Sep. 24th, 2009 02:53 am (UTC)
Not really. The rice absorbed the liquid at about the time the chicken was done. The tenders were so thin, actually, that if not for the rice I maybe could have taken it out sooner. Some of the liquid is for the chicken though, so if you take it out, use maybe 3 cups instead of 4 of the broth. That might help with some of the mushiness. I'm planning on trying a vegetarian eggplant version; you could substitute it. You could add tomatoes, too, except then it's not really risotto anymore. :)
coleoptera
Sep. 23rd, 2009 11:00 pm (UTC)
Looks so good! I have two questions - do you use the standard Italian rice that every risotto recipe I read uses, or just regular white or whatever? Does it turn out like risotto you might eat that's been prepared traditionally? (I got a picky eater, if I tell him it's risotto, then it will have to be.)
ex_mihzuki
Sep. 24th, 2009 02:56 am (UTC)
I used white long grain (it's what I had). If I did it again, I would use a more traditional rice, probably a basmati or jasmine, because it got a little mushy. If you use long grain, try rinsing the rice first. And don't use medium or short grain if you can avoid it.

It tastes like a risotto, but the texture is a bit different because of the crock pot. In the original recipe, the rice is browned in a skillet before adding the liquid. If your picky person won't eat this, I can give you the original recipe for stovetop to try (it's even more delicious!).
ext_260696
Sep. 18th, 2010 07:04 pm (UTC)
I use arborio rice (risotto). It i the best for cooking in a crockpot- it does not go to mush. I have a similar recipe similar recipe to this minus the chicken that I have had great success with for years- and to answer your question, mine is done after two hours, not three- so I do believe the time is reduced without chicken. However if you want chicken and to still reduce the time to two hours, start cooking the chicken early and add it in the last half hour.
( 17 comments — Leave a comment )

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