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Crockpot Rosemary Chicken & Mushroom Risotto

This is one of my weekend favorites. 2-3 hrs in the slow cooker and before you know it, a superbly delicious, soul-warming meal. I use this when I have leftover chicken handy, usually grilled chicken or leftover rotisserie minus the skin. Skip the chicken and rosemary and you've got yourself a wonderful vegetarian mushroom risotto! Either way, enjoy ;)
Prep Time15 mins
Cook Time2 hrs 45 mins
Total Time3 hrs
Course: Main Course, One Dish Meal, Side Dish
Cuisine: American, Comfort, Italian
Keyword: crockpot, one dish meal, risotto, slowcooker
Servings: 8
Author: Grandma Antoinette


  • Crockpot


  • 3 tablespoons olive oil
  • 2 cups precooked chicken skinless
  • 3 cups sliced fresh mushrooms about 8 oz
  • 1/3 cup chopped onion
  • 2 cloves garlic minced
  • 1 3/4 cups uncooked Arborio rice
  • 4 cups chicken broth
  • 3/4 cup dry white wine or additional chicken broth
  • 1/2 teaspoon cracked black pepper
  • ½ teaspoon Rosemary or a few fresh sprigs
  • Asiago or parmesan cheese shreds optional
  • Fresh Italian flat-leaf parsley leaves optional


  • In a large skillet saute mushrooms, onions and garlic in olive oil over medium heat . Cook for 5 to 7 minutes or until mushrooms are lightly browned and liquid is evaporated, stirring occasionally.
  • Add in rice, stirring to coat for 2 minutes.
  • Dump the rice mixture to a 4-quart crockpot. Stir in broth, chicken, wine, and pepper.
  • Cover and cook - low-heat setting about 2 hours and 45 minutes or until rice is tender.
  • Top with cheese and/or parsley. Serve immediately.


Cooking times may vary a little depending on slow cooker brands. Some run  hotter than others. For this recipe, I used Crock-Pot.