Chicken Risotto

• 1 1/4 lbs boneless skinless chicken breasts, cut into cubes
• 1/2 cup finely chopped onion
• 1/2 cup shredded carrot
• 1 garlic clove, minced
• 2 cups water
• 2 cups uncooked instant rice
• 2 tablespoons butter
• 1 (10 3/4 ounce) can condensed cream of chicken soup (the low fat one is ok)
• 1/2 cup grated parmesan cheese

1. In a 4-quart slow cooker, mix chicken, onion, carrot, garlic and water.
2. Cover; cook on low heat setting for 6 to 7 hours (depending on brand of slow cooker).
3. Stir in rice and butter.
4. Increase heat setting to HIGH.
5. Cover; cook 5 minutes until rice is tender.
6. Stir in soup and cheese.
7. Cover; cook 10 - 15 minutes or until thoroughly heated.
8. Serve immediately.
9. Appx. 1 1/2 cups per serving for adults.

chicken breasts, onion, shredded carrot, garlic, water, rice, butter, condensed cream, parmesan cheese

Taken from www.food.com/recipe/chicken-risotto-175329 (may not work)