Crock Pot Lemon-Thyme Chicken with Roasted Garlic and Wild Mushroom Risotto
This unique crock pot recipe features tender chicken infused with fresh lemon and thyme, paired with a creamy wild mushroom risotto that cooks alongside for a complete meal. The roasted garlic adds depth and richness, making it a restaurant-quality dish that’s easy to prepare at home.
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Begin by seasoning the chicken thighs with salt and pepper on both sides.
In a large skillet over medium heat, add 2 tablespoons of olive oil and sear the chicken thighs for 3-4 minutes on each side until golden brown.
Remove the chicken from the skillet and place it in the crock pot.
In the same skillet, add the chopped onion and sauté for 2-3 minutes until translucent.
Add the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
Add the lemon juice, lemon zest, and fresh thyme to the broth mixture.
Pour the broth mixture over the chicken in the crock pot.
In a separate bowl, combine the arborio rice, wild mushrooms, and 1 cup of water.
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Stir the rice mixture into the crock pot, ensuring it is submerged in the liquid.
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Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and the rice is creamy.
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About 30 minutes before serving, add the roasted garlic cloves to the crock pot for extra flavor.
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Once cooked, gently fluff the risotto with a fork and serve the chicken on top, garnished with fresh thyme and lemon slices.
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