After Thanksgiving, while we were trying to figure out how to use up all that leftover Turkey, of course I turned to Pinterest for ideas. Because, why not? I go there for daily inspiration anyway, so I thought it would be a great starting point. After getting extremely sidetracked with all of the cute DIY Christmas idea, I turned to my trusty friend google. Somehow, the thought to make a risotto got into my head and I found one for a turkey and mushroom risotto made in the slow cooker. Perfect! It came out wonderful and I thought why not try to duplicate that by making a slow cooker shredded chicken risotto. This recipe is also very budget friendly, with the priciest item being the arborio rice. We buy our chicken in bulk packages, using a few chicken breasts at a time, and freezing the rest for later use or making a few recipes in one day.
The preparation was different because this time around, I was using raw poultry. Last time, the turkey was already cooked so it was a matter of either cooking the chicken before hand or letting it cook with everything else. Next time we make this, I think I’ll try cooking part of it together first (vegetables, bacon, and chicken) and then putting it in the slow cooker.
First into the slow cooker? A layer of arborio rice, one onion, and mushrooms.
Leftover bacon, a rare occurrence in our house. Or, you could also try pancetta.
Three raw chicken breasts (boneless/skinless), chicken broth, and seasonings.
Shred chicken just before serving, I ended up using two forks to make it easier but you could also just use the one fork.
And the finished, delicious, product. While it wasn’t quite like the turkey risotto, this one was still delicious. I was curious to see how it would turn out and it definitely met my expectations.
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