Cindy Lynn's Tomato-Chicken Risotto

“This is my modified version of a recipe from my Rival's Crockpot Cooking cookbook. It is quick and easy to slap together and tastes very much like Spanish Rice with chicken rather than burger. It was a major hit with everyone in my family recently. I hope you enjoy it too!”
READY IN:
8hrs 10mins
SERVES:
4-6
YIELD:
2 1/2-3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse chicken pieces, pat dry, then brown and place in crockpot.
  2. Combine remaining ingredients except the Parmesan cheese.
  3. Pour over chicken.
  4. Cover and cook on Low setting for 5 to 8 hours.
  5. Just before serving, sprinkle with grated Parmesan cheese.

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