Slow Cooker Creamy Chicken and Risoni
When it comes to family-friendly comfort food, it’s hard to beat this Slow Cooker Creamy Chicken and Risoni. Creamy, hearty, and packed with flavour, this dish is the kind of meal that earns its spot on weekly dinner rotations. The slow cooker takes care of most of the work, leaving you with tender chicken, velvety risoni, and a rich tomato and herb-infused sauce that tastes like you’ve been cooking all day. It’s fuss-free, filling, and comes together with simple pantry staples and a few fresh vegetables.
What makes this recipe a standout is its clever layering. The base of chicken thighs, sun-dried tomatoes, garlic, onion, and red pesto slow-cook together for a few hours, creating a flavour-packed foundation. Later, you stir in the risoni and more stock, which absorbs all the goodness and cooks to a perfectly soft texture. Then, just before serving, a final stir of roasted capsicum, baby spinach, and cream gives the dish its signature creamy finish without any heaviness.
Whether you’re after a nourishing weeknight dinner, a make-ahead meal for busy days, or something everyone at the table will love, this creamy chicken and risoni dish ticks all the boxes. It’s also incredibly versatile; easy to swap ingredients, prepare ahead of time, and adapt for the stovetop or oven. Serve it in bowls with a sprinkle of parmesan or fresh herbs, and enjoy the kind of meal that brings people back for seconds.
Slow Cooker Creamy Chicken and Risoni
Rate this RecipeIngredients
- 500 g chicken thighs cut in half
- 1 brown onion finely chopped
- 3 garlic cloves finely chopped
- 1/2 cup sun-dried tomatoes oil drained
- 2 tablespoons red pesto store-bought
- 1 tablespoon Italian herbs
- 1 cup chicken stock
- 1 cup risoni
- 2 cups chicken stock
- 330 g red capsicums roasted, drained and roughly chopped
- 1 cup cooking cream
- 2 cups baby spinach
- Sea salt and freshly ground black pepper to taste
Instructions
- Add the chicken thighs, chopped onion, garlic, sun-dried tomatoes, red pesto, dried Italian herbs, and 1 cup of chicken stock to the slow cooker. Stir everything together so the chicken is well coated and the flavours are evenly combined.500 g chicken thighs, 1 brown onion, 3 garlic cloves, 1/2 cup sun-dried tomatoes, 2 tablespoons red pesto, 1 tablespoon Italian herbs, 1 cup chicken stock
- Cover and cook on high for 3 hours, or until the chicken is tender and almost cooked through.500 g chicken thighs
- After 3 hours, stir in the risoni and the additional 2 cups of chicken stock. Make sure the risoni is fully submerged in liquid to ensure even cooking. Cover and cook on high for a further 30 minutes, stirring once halfway through to prevent the pasta from sticking to the bottom. Add a little more stock or hot water if the mixture looks too thick or dry.2 cups chicken stock, 330 g red capsicums
- In the final 5 minutes of cooking, add the roasted red capsicum, cooking cream, and baby spinach. Stir through gently until the spinach wilts and the mixture becomes creamy and well combined. Taste and season with sea salt and black pepper to your liking.2 cups baby spinach, Sea salt and freshly ground black pepper
- Serve warm in bowls with an optional sprinkle of parmesan or fresh herbs if desired.
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