Slow Cooker Creamy Chicken, Potato & Risoni
wholesomebysarah cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
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A comforting and hearty one-pot meal featuring tender chicken, chunky potatoes, and risoni pasta in a rich, creamy sauce finished with melted cheese.
- Time
- 4 hours 15 minutes
- Equipment
- Stovetop and slow cooker
- Good for
- Lunch or dinner
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main Ingredients
- 900 g
- 5 g
- 7 g
- 25 g
- 200 g
- 240 g
- 240 g
- 200 g
- 60 g
To Serve
- 5 g
Weights are estimates. Together, the ingredients weigh about 2.38 kg before cooking, which is about 595 g per serving.
Steps
Add the chopped potatoes, 1 tbsp dried oregano, 1 tbsp paprika, and 2 tbsp extra virgin olive oil to the slow cooker.
Toss the ingredients until the potatoes are evenly coated in the oil and spices.
Add the 500g of chicken chunks to the slow cooker.
Season with sea salt to taste and stir everything together.
Pour in the pouch of Simply Wholesome Pantry Creamy One-Pot Recipe Base, 1 cup of chicken stock, and 1 cup of cooking cream.
Stir well to combine all ingredients.
Cover the slow cooker and cook on high for 3–4 hours or on low for 6–7 hours, until the chicken is cooked through and the potatoes are tender.
Around 30–40 minutes before you are ready to serve, stir through 1 cup of uncooked risoni.
Continue cooking until the risoni is tender.
Sprinkle 1–2 handfuls of grated cheese over the top.
Replace the lid and allow the cheese to melt into the sauce for a few minutes.
Serve the dish topped with fresh chopped parsley.
Notes
Freezer-friendly: Allow to cool completely before storing in airtight containers. Freeze for up to 3 months and reheat until piping hot. Oven-friendly: Place everything except the risoni, cheese and parsley into a Dutch oven. Cover and cook at 160°C for 3–3½ hours, or until the chicken and potatoes are tender. Stir through the risoni for the final 30–40 minutes of cooking, then top with cheese, cover until melted and finish with fresh parsley before serving.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 955
- Protein
- 41 g
- Carbs
- 82 g
- Fat
- 52 g
- Fiber
- 8 g
Where the calories come from
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