Crockpot Herb-Infused Chicken with Truffle Mushroom Risotto

Begin by seasoning the chicken thighs with salt, pepper, and a blend of dried herbs including thyme, rosemary, and oregano.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the seasoned chicken thighs for 3-4 minutes on each side until golden brown.

Transfer the chicken to the crockpot. In the same skillet, add 1 diced onion and 3 minced garlic cloves, sautéing until translucent.

Pour in 1 cup of chicken broth and scrape up any browned bits from the bottom of the skillet. Add this mixture to the crockpot along with 1 cup of sliced mushrooms and 1/2 cup of white wine.

Cover and cook on low for 6-8 hours or high for 4 hours. For the risotto, in a separate pot, heat 4 cups of chicken broth and keep it warm.

In a large saucepan, melt 2 tablespoons of butter and add 1 cup of Arborio rice, stirring for 2 minutes.

Gradually add the warm broth, one ladle at a time, stirring continuously until absorbed. After about 20 minutes, when the rice is creamy and al dente, stir in 1 cup of sautéed mushrooms, 1/4 cup of grated Parmesan cheese, and 1 tablespoon of truffle oil.

Season with salt and pepper to taste. To serve, plate a generous scoop of risotto, top with the herb-infused chicken, and garnish with fresh parsley and a drizzle of truffle oil for an extra touch of elegance.