Description
This Slow Cooker Creamy Tuscan Chicken Orzo is rich, comforting, and full of flavor from sun-dried tomatoes, Parmesan, and herbs—perfect for a cozy and satisfying one-pot dinner.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 cups baby spinach, chopped
- 1 cup orzo pasta, uncooked
- Salt and pepper to taste
Instructions
1. In the slow cooker, add the chicken breasts, diced onion, minced garlic, sun-dried tomatoes, chicken broth, oregano, and thyme. Season with salt and pepper.
2. Cover and cook on low for 4–5 hours, or until the chicken is fully cooked and tender.
3. Shred the chicken directly in the slow cooker using two forks.
4. Stir in the heavy cream, Parmesan cheese, spinach, and uncooked orzo.
5. Continue to cook on low for an additional 20–30 minutes, or until the orzo is tender. Stir occasionally to prevent sticking.
6. Once the orzo is fully cooked, taste and adjust seasoning as needed. Serve hot and enjoy!
Notes
For best texture, stir occasionally during the final cooking stage to prevent orzo from clumping. You can substitute kale for spinach or use half-and-half instead of heavy cream for a lighter version. Leftovers can be stored in the fridge for up to 3 days.