Slow Cooker Risotto

3 ¾ cups chicken broth

1 ¼ cups Arborio rice

¼ cup olive oil

¼ cup white wine

4 cloves garlic, minced

1 teaspoon dried onion flakes

1 teaspoon salt

¼ teaspoon ground black pepper

⅔ cup shredded Parmesan cheese

Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.