Name: Everyone’s making marry me chicken but this slow cooker version is next level
Prep time: 15 min
Cook time: 210 min
Total time: 225 min
Yield: 4
Ingredients: 750g chicken thigh fillets, cut into large chunks (about 4–6 pieces per thigh); 2 tablespoons tomato paste; 3 cloves garlic, crushed; 1 teaspoon dried Italian herbs; 1/4 teaspoon dried chilli flakes, optional; 1 brown onion, chopped; Sea-salt flakes and freshly ground black pepper, to season; 1 1/2 cups chicken stock; 1 cup dried risoni; 1/2 cup semi-dried tomatoes in oil, drained, roughly chopped; 1/3 cup thickened cream; 1/2 cup finely grated parmesan, plus extra to serve; Fresh basil leaves, to serve

If you’re craving a cosy dinner without standing over the stove, this slow cooker marry me chicken with risoni is the answer. Juicy chicken thighs, a rich, creamy tomato and herb sauce and risoni to soak up every bit of flavour… what’s not to love? It’s a true set-and-forget meal that delivers restaurant-worthy comfort with barely any effort.

Ingredients

750g chicken thigh fillets, cut into large chunks (about 4–6 pieces per thigh)

2 tablespoons tomato paste

3 cloves garlic, crushed

1 teaspoon dried Italian herbs

1/4 teaspoon dried chilli flakes, optional

1 brown onion, chopped

Sea-salt flakes and freshly ground black pepper, to season

1 1/2 cups chicken stock

1 cup dried risoni

1/2 cup semi-dried tomatoes in oil, drained, roughly chopped

1/3 cup thickened cream

1/2 cup finely grated parmesan, plus extra to serve

Fresh basil leaves, to serve

Method

Step 1

Place chicken in the bowl of a 5.5-litre slow cooker. Add tomato paste, garlic, herbs and chilli, if using. Stir to coat chicken all over.

Step 2

Add onion to the slow cooker. Season with salt and pepper. Pour in the chicken stock. Cover and cook on HIGH for 3 hours (or on LOW for 6 hours).

Step 3

Stir in risoni and tomatoes. Cook on HIGH for a further 30 minutes, until the risoni is tender and the chicken is cooked through.

Step 4

Stir in cream and parmesan. Serve immediately, topped with extra parmesan and basil.

*(Photography: Jeremy Simons | Styling: Michele Cranston | Recipes: Kim Coverdale & Sarah Murphy)*

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.

Recipe Developer Kim Coverdale Recipe Developer

Kim Coverdale is a recipe developer and food writer with more than 25 years of experience in Australian food publishing. Trained at the Australian Women's Weekly Test Kitchen — one of Australia's most trusted homes of recipe development — Kim has spent her career creating, testing, and perfecting recipes for some of the country's leading food titles. Every recipe she develops is rigorously tested to ensure it works reliably in home kitchens, not just professional ones.

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