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Add the potatoes, dried oregano, paprika and extra virgin olive oil to the slow cooker. Toss until the potatoes are evenly coated.
Add the chicken, season with salt and stir everything together.
Pour in the Simply Wholesome Pantry Creamy One-Pot Recipe Base, chicken stock and cooking cream. Stir well to combine.
Cover and cook on high for 3–4 hours or low for 6–7 hours, until the chicken is cooked through and the potatoes are tender.
Around 30–40 minutes before serving, stir through the uncooked risoni and continue cooking until tender.
Sprinkle over the grated cheese, replace the lid and allow it to melt into the sauce for a few minutes.
Serve topped with fresh parsley.