Slow Cooker Chicken Risotto (8 servings)

INGREDIENTS
2 1/2lb boneless skinless chicken breasts, cut into cubes
2 finely chopped onions
1 cup shredded carrot
2 cloves of garlic, finely chopped
4 cups water
4 cups uncooked instant white rice
4 tbs butter or margarine
2 cans (10 3/4 oz) condensed cream of chicken soup
1 cup grated Parmesan cheese

DIRECTIONS
In 5 to 6-quart slow cooker, mix the chicken, carrots, onions, garlic, and water. Cover; cook on Low heat setting for 6 hours.

Increase heat setting to High. Stir in instant rice and butter. Cover; cook 5 minutes until rice is tender. Stir in soup and cheese. Cover; cook 10 to 15 minutes or until heated.