Description
Slow Cooker Creamy Tuscan Chicken Orzo – tender chicken, orzo pasta, sun-dried tomatoes, spinach and Parmesan cheese come together in this easy crockpot recipe. Perfect for busy weeknights!
Ingredients
1.5 lbs boneless skinless chicken breasts or thighs (cubed)
2 tsp Italian seasoning
4 cloves garlic (minced)
1 small onion (diced)
1 cup sun-dried tomatoes (chopped, oil-packed drained)
1.5 cups low-sodium chicken broth
1 cup heavy cream (or half-and-half)
1 cup dry orzo pasta
3 cups fresh baby spinach
1 cup Parmesan cheese (freshly grated)
Salt and black pepper (to taste)
1/4 cup fresh basil (chopped, for garnish)
Instructions
1. Place cubed chicken in 6-quart slow cooker. Season with Italian seasoning, salt, pepper, and half the minced garlic. Toss to coat.
2. Scatter diced onion, remaining garlic, and sun-dried tomatoes over chicken.
3. Pour chicken broth over everything. Cover and cook on LOW 2.5-3 hours until chicken reaches 165°F.
4. Stir in orzo and heavy cream. Cover and cook LOW 20-30 minutes until orzo al dente (stir halfway).
5. Add spinach and Parmesan cheese. Cover 5 minutes until spinach wilts and cheese melts.
6. Taste and adjust seasoning. Garnish with fresh basil and serve hot.
Notes
SEAR FIRST: Brown chicken in skillet before slow cooker for deeper flavor.
NO MUSHY ORZO: Add late and check at 20 minutes.
SUBSTITUTIONS: Chicken thighs (juicier), gluten-free orzo, coconut cream (dairy-free).
STORAGE: Fridge 4 days, freezer 2 months (omit orzo before freezing).
REHEAT: Add broth to loosen creamy sauce.
EQUIPMENT: 6-quart slow cooker recommended.
- Prep Time: PT10M
- Cook Time: PT4H
- Category: Dinner,Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4g
- Sodium: 830mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 120mg