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 RecipeEquipment
- Slow Cooker
- Sharp Knife
- Chopping Board
- Measuring Cups and Spoons
- Mixing Spoon
Ingredients
- 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
To add later:
- 1 cup risoni
- 2 cups chicken stock
Final additions:
- 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.
- Cover and cook on high for 3 hours, or until the chicken is tender and almost cooked through.
- 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.
- 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.
- Serve warm in bowls with an optional sprinkle of parmesan or fresh herbs if desired.
Video
Notes
Cooking Tips for Beginners
- Stir halfway when cooking risoni to prevent sticking
- If it looks dry, add extra stock or hot water
- Use pre-chopped sun-dried tomatoes for ease
- Drain roasted capsicum well to avoid excess liquid
- Chop spinach if using large leaves
Serving Suggestions
- Serve in bowls with grated parmesan or fresh basil
- Pair with crusty bread or garlic toast
- Add a simple green salad on the side
- Great with steamed green beans or peas
- Spoon into thermoses for warm school or work lunches
Make-Ahead or Prepare-Ahead Guidance
- Chop all vegetables the night before
- Add base ingredients to the slow cooker insert and refrigerate
- Set reminder to add risoni and finish the dish later
- Portion leftovers into containers for lunches
Freezer Friendly
You can freeze without spinach for best results.Cool completely, then store in airtight containers. Defrost overnight and reheat gently with a splash of stock.
Storage Advice
- Fridge: Store in airtight containers for up to 3 days
- Freezer: Freeze for up to 2 months (preferably without spinach)
- Reheating: Add a little stock or water and warm gently on stovetop or microwave
Meal Prep Instructions
- Chop onion, garlic, and sun-dried tomatoes
- Add base ingredients to the slow cooker insert
- Prep risoni and stock to add later
- Store capsicum, cream, and spinach together for easy finishing
- Portion cooked meal into lunch containers
Substitutions
Protein:- Chicken breast – reduce cook time slightly
- Tofu – add cubed firm tofu in final 30 minutes
- Use coconut cream for dairy-free
- Swap cooking cream with light cream or sour cream
- Add mushrooms with the chicken
- Swap spinach for kale (cook slightly longer)
- Use fresh cherry tomatoes instead of sun-dried for a lighter version
Helpful Hints
- Stir risoni halfway through to avoid clumping
- Taste before seasoning – some stocks and pestos are salty
- Use jarred roasted capsicum for convenience
- A splash of lemon juice at the end lifts the flavours
- Don’t skip the sun-dried tomatoes – they add so much flavour
FAQs
- Can I use chicken breast instead of thighs?
Yes – just reduce the cook time by 30 minutes as breast cooks faster and can dry out. - Will the risoni go mushy?
Not if you stir and keep an eye on it. Don’t overcook once added. - Can I cook this on the stovetop or in the oven?
Yes. Oven instructions: Cook base covered at 150°C for 1.5 hours, then add risoni uncovered for 20–25 mins. Finish with cream, capsicum, and spinach. - Is this recipe suitable for freezing?
Yes – just cool completely and store in airtight containers. - Can I make this dairy-free?
Yes – use coconut cream and double-check your pesto ingredients.
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