Description
This Slow Cooker Creamy Tuscan Chicken Orzo is a comforting and delicious one-pot meal that features tender chicken, sun-dried tomatoes, spinach, and creamy Parmesan orzo. Perfect for busy days, it uses a slow cooker to infuse rich Italian flavors into every bite while requiring minimal hands-on time.
Ingredients
Scale
Chicken and Seasonings
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables and Aromatics
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (15-ounce) jar sun-dried tomatoes in oil, drained and chopped
- 2 cups baby spinach
Other Ingredients
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 ½ cups orzo pasta (uncooked)
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Prepare the Slow Cooker Base: Place the chicken breasts or thighs at the bottom of the slow cooker. Evenly sprinkle Italian seasoning, garlic powder, salt, and black pepper over the chicken to season it thoroughly.
- Add Aromatics and Tomatoes: Top the seasoned chicken with the finely chopped yellow onion, minced garlic, and chopped sun-dried tomatoes. These ingredients will infuse deep flavor as the chicken cooks.
- Pour in Broth and Cook: Pour 3 cups of low-sodium chicken broth into the slow cooker, making sure the liquid covers the ingredients somewhat. Cover the slow cooker with its lid and cook on low for 4 to 5 hours, or on high for 2 to 3 hours until the chicken is tender and fully cooked through.
- Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred or chop it into bite-sized pieces, then return it to the slow cooker to combine with the cooking liquids.
- Add Cream and Orzo: Stir in 1 cup heavy cream and 1 ½ cups uncooked orzo pasta. Cover and cook on high for another 20 to 30 minutes, stirring once or twice, until the orzo is tender and the mixture is creamy.
- Finish with Spinach and Cheese: Just before serving, stir in 2 cups baby spinach and ½ cup grated Parmesan cheese. Let the dish sit in the slow cooker for about 5 minutes to allow the spinach to wilt and the sauce to thicken slightly.
- Garnish and Serve: Garnish with fresh basil or parsley if desired, then serve warm for a flavorful and comforting meal.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Use rotisserie chicken to save time by adding it in step 4 instead of slow cooking the raw chicken.
- Add mushrooms or peas with the sun-dried tomatoes for extra vegetables.
- Adjust salt and seasoning to taste before serving.
