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@shopdealsbyeaston: I didn’t expect to like the ice pop dude wipes this much #dudewipes #wipes #flushablewipes

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Saturday 08 August 2026 19:28:00 GMT
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Slow Cooker Creamy Chicken & Chorizo Risotto Ingredients * 1½ cups risotto rice (arborio) * 3 cups chicken stock * 500g chicken thigh or breast, diced * 2 tbsp red pesto * 100g chorizo (optional, cooked briefly) * 100g of sun-dried tomatoes * 1 tbsp basil or mixed herbs * 4 garlic cloves, chopped * Salt & pepper * 200ml cream * Handful of spinach * Optional: sliced sweet peppers * Optional: Parmesan to serve Method 1. Cook the chorizo in a pan for 1 minute to release flavour. 2. Add to slow cooker: * Diced chicken * Risotto rice * Red pesto * Chorizo (if using) * Sun-dried tomatoes * Garlic * Herbs * 3 cups chicken stock * Salt & pepper 3. Cook: * High: 2–2.5 hours * Low: 3–4 hours Stir once or twice if you can (not essential, but helps the texture). 4. 20–30 mins before serving: * Stir in cream * Add spinach (and peppers if using) 5. Finish: * Let it sit until thick and creamy * Stir well to get that risotto texture * Top with Parmesan if you like ⸻ Notes: * It should be creamy and slightly loose, not dry — add a splash more stock if needed * Chicken thighs = juicier, more forgiving * If it thickens too much while sitting, just loosen with a bit of hot water or stock * Don’t overcook after adding cream — it can split if left too long #slowcooker #homecooking #comfortfood #easymeals #familydinner
Slow Cooker Creamy Chicken & Chorizo Risotto Ingredients * 1½ cups risotto rice (arborio) * 3 cups chicken stock * 500g chicken thigh or breast, diced * 2 tbsp red pesto * 100g chorizo (optional, cooked briefly) * 100g of sun-dried tomatoes * 1 tbsp basil or mixed herbs * 4 garlic cloves, chopped * Salt & pepper * 200ml cream * Handful of spinach * Optional: sliced sweet peppers * Optional: Parmesan to serve Method 1. Cook the chorizo in a pan for 1 minute to release flavour. 2. Add to slow cooker: * Diced chicken * Risotto rice * Red pesto * Chorizo (if using) * Sun-dried tomatoes * Garlic * Herbs * 3 cups chicken stock * Salt & pepper 3. Cook: * High: 2–2.5 hours * Low: 3–4 hours Stir once or twice if you can (not essential, but helps the texture). 4. 20–30 mins before serving: * Stir in cream * Add spinach (and peppers if using) 5. Finish: * Let it sit until thick and creamy * Stir well to get that risotto texture * Top with Parmesan if you like ⸻ Notes: * It should be creamy and slightly loose, not dry — add a splash more stock if needed * Chicken thighs = juicier, more forgiving * If it thickens too much while sitting, just loosen with a bit of hot water or stock * Don’t overcook after adding cream — it can split if left too long #slowcooker #homecooking #comfortfood #easymeals #familydinner
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