Slow Cooker Chicken & Chorizo Risotto: The #1 Effortless Comfort Dish You’ll Crave Again

Introduction

Risotto has a reputation for being labour-intensive — constant stirring, careful ladling of stock, and the looming risk of overcooking. But what if you could enjoy all the creamy, comforting goodness of a perfectly cooked risotto with minimal effort? Enter the slow cooker chicken & chorizo risotto — a one-pot wonder that delivers deep, smoky flavour, rich texture, and hands-off convenience. This recipe transforms the traditionally time-consuming risotto into an easy, weeknight-friendly meal without compromising on taste or texture.

If you love chorizo, you’ll enjoy our Chicken & Chorizo Jambalaya.

Ingredients (Serves 4)

• 1 tbsp olive oil
• 200g smoked chorizo, sliced into coins
• 500g chicken breast or thigh fillets, diced into bite-sized pieces
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 300g arborio rice (or carnaroli for extra creaminess)
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 750ml hot chicken stock
• 150ml dry white wine (optional, for depth)
• 1 red bell pepper, diced
• 1 tin (400g) chopped tomatoes
• Salt & freshly ground black pepper, to taste
• 50g Parmesan cheese, grated
• Fresh parsley, chopped, for garnish
• Lemon wedges, to serve

Essential Equipment

To make this dish truly effortless, having the right tools makes a difference:

1. Slow Cooker (at least 3.5L capacity) – even heat distribution is key.
2. Non-stick frying pan – for browning chicken and chorizo before slow cooking.
3. Wooden spoon – for stirring and mixing without damaging the slow cooker insert.
4. Measuring jug – for precise liquid quantities.
5. Sharp knife & chopping board – for quick prep.

Step-by-Step Method

1. Brown the Flavours

Heat olive oil in a frying pan over medium heat. Add the chorizo slices and cook for 2–3 minutes until they release their paprika-rich oil. Remove with a slotted spoon and set aside. In the same pan, add the chicken pieces, season lightly with salt and pepper, and brown on all sides (about 4–5 minutes). This step locks in flavour.

2. Build the Base

Add the chopped onion and garlic to the pan, cooking for 2 minutes until fragrant. Stir in smoked paprika and oregano. Add the arborio rice, toasting it lightly for 1 minute so it absorbs the aromatic oils — this is a risotto secret that deepens the overall flavour.

3. Deglaze & Transfer

Pour in the white wine (if using), scraping up any caramelised bits. Let it bubble for 1 minute. Transfer everything — chicken, chorizo, onion, garlic, and rice — into the slow cooker.

4. Slow Cook

Add the chopped tomatoes, diced pepper, and hot chicken stock. Give it a gentle stir. Cover with the lid and cook on low for 2–2.5 hours or high for 1–1.5 hours, until the rice is creamy and tender.

5. Finish & Serve

Stir in Parmesan cheese for creaminess. Adjust seasoning with salt and pepper if needed. Serve hot, garnished with fresh parsley and lemon wedges for a burst of brightness.

Tips & Tricks for Perfect Slow Cooker Risotto

• Don’t Overcook the Rice – Even in a slow cooker, risotto can go mushy if left too long. Check at the 2-hour mark on low.
• Use Arborio or Carnaroli – Long-grain rice won’t give you the same creamy texture.
• Add Stock Gradually (Optional) – For more control, add half the stock initially and top up halfway through cooking.
• Balance Flavours – Chorizo brings saltiness, so taste before adding extra salt.
• Boost the Creaminess – Stir through a splash of cream or crème fraîche just before serving.

Common Mistakes to Avoid

1. Skipping the Browning Step – It’s tempting to throw everything in raw, but browning chicken and chorizo intensifies the flavour.
2. Using Cold Stock – Hot stock ensures even cooking and avoids shocking the rice.
3. Overcrowding the Slow Cooker – Too much volume leads to uneven cooking. Stick to recipe quantities.
4. Adding Cheese Too Early – Parmesan should go in at the end to avoid clumping.

Serving Suggestions

This risotto is hearty enough to be a standalone meal, but you can also serve it with:

• A crisp green salad with lemon vinaigrette.
• Garlic bread for extra indulgence.
• Steamed green beans or asparagus.
• A chilled glass of Spanish Albariño or Italian Pinot Grigio.

Interlinking Suggestions

• For another smoky comfort dish, try our Sausage Tray Bake with Honey Mustard Glaze.
• If you love chorizo, you’ll enjoy our Chicken & Chorizo Jambalaya.

External Link

For expert risotto-making tips, see BBC Good Food’s guide to perfect risotto.

FAQs About Slow Cooker Chicken & Chorizo Risotto

Q: Can I use frozen chicken?
A: It’s best to thaw chicken first to ensure even cooking and food safety.

Q: Can I make this risotto vegetarian?
A: Absolutely — replace chicken with mushrooms and swap chorizo for smoked paprika and sun-dried tomatoes.

Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 2 days. Reheat gently with a splash of stock or water.

Q: Can I freeze risotto?
A: It’s possible, but the texture may change. Freeze in portions and reheat slowly, adding extra stock to loosen it.

Q: Can I double the recipe?
A: Yes, but use a larger slow cooker and extend cooking time slightly.

For expert risotto-making tips, see BBC Good Food’s guide to perfect risotto.