Slow Cooker Creamy Tuscan Chicken Orzo
This post may contain affiliate links. Please read my disclosure policy.
This Slow Cooker Creamy Tuscan Chicken Orzo makes a busy day deliciously simple. Just pop in the ingredients, let your slow cooker do the magic, and voila! – a creamy, dreamy chicken orzo meal awaits, infused with the sun-kissed flavors of Tuscany.
Slow Cooker Creamy Tuscan Chicken Orzo
I have such an easy recipe for you today: Slow Cooker Creamy Tuscan Chicken Orzo. This dish is a real game-changer for busy days; you simply toss in the ingredients in the morning and let your slow cooker do all the heavy lifting. By the time you’re home, you’re greeted by the mouth-watering aroma of tender chicken and orzo, all wrapped up in a lusciously creamy sauce.
It’s a hassle-free, flavor-packed meal that effortlessly brings the warmth of Tuscany to your dinner table, perfect for those times when you want a delicious, comforting meal without the stress of cooking.
- Chicken Breasts: I prefer chicken breasts but boneless skinless thighs would work as well.
- Italian Seasoning: Adds an authentic blend of Italian herbs. If you don’t have any you can make your own using my recipe here.
- Red Pepper Flakes: Bring a gentle heat. Adjust to your liking or replace with chopped fresh chili.
- Salt and Pepper: Season to taste.
- Garlic: Use as much or as little as you like and if you don’t have any, garlic powder will work.
- Onion: For a little sweetness and texture. Use shallots or white onions as a substitute.
- Sun-Dried Tomatoes: Impart a rich, tangy flavor. Roasted red peppers can be a similar tangy substitute.
- Chicken Broth: I always like to use a low sodium or no sodium added broth. Vegetable broth is a good vegetarian option.
- Heavy Cream: Creates the creamy texture. Use half-and-half or a plant-based cream for a lighter sauce.
- Spinach: For color and nutrition. Swap with kale or Swiss chard if you prefer.
- Orzo Pasta: Ideal for slow cooking. Substitute with rice or small pasta shapes like ditalini.
- Parmesan Cheese: Finishes the dish with a savory, cheesy touch. Asiago or Pecorino Romano can also be used.
Alright, let’s get cooking with this Slow Cooker Creamy Tuscan Chicken Orzo. You’ll love how easy it is to make.
First things first, grab those chicken pieces and give them a good sprinkle with the Italian seasoning, red pepper flakes, and a bit of salt and pepper.
Next up, toss the minced garlic and diced onion over the chicken in the slow cooker. Then, add those lovely sun-dried tomatoes.
Now, gently pour the chicken broth over everything. Cover it up and set it to cook on low for about 2-3 hours, or if you’re a bit pressed for time, on high for 1-1.5 hours.
When the chicken is nearly done, it’s time to add the heavy cream and orzo. Give it a good stir and let it cook on low for another 20-30 minutes.
Last but not least, stir in the chopped spinach and Parmesan cheese. This is the final touch – the spinach adds a fresh pop of color and the cheese, well, it’s cheese, it makes everything better. Keep stirring until the spinach wilts and the cheese melts into that gorgeous sauce.
Slow Cooker I Use
Crock-Pot 6 Quart Cook & Carry Programmable Slow Cooker with Digital Timer, Stainless Steel
Frequently Asked Questions
Can I use frozen chicken for this recipe?
It’s best to use thawed chicken to ensure even cooking and optimal flavor absorption. If you only have frozen chicken, I would recommend thawing it out first.
Is it okay to add the orzo at the beginning of the cooking process?
I recommend adding the orzo later, as in the instructions. Adding it at the beginning can lead to overcooked, mushy pasta. By adding it towards the end, you’ll get perfectly tender orzo.
Can I use a different type of pasta instead of orzo?
Yes, you can use other small pasta shapes like ditalini or even rice. Just be aware that the cooking time might vary slightly, so keep an eye on it towards the end of cooking.
Expert Tips
- Sear the Chicken First: For an added depth of flavor, quickly sear the chicken pieces in a pan before adding them to the slow cooker.
- Use Sun-Dried Tomatoes in Oil for Extra Flavor: If you have sun-dried tomatoes packed in oil, use them instead of the dry ones. They’ll add a more intense, robust flavor to the dish.
- Fresh Spinach Over Frozen: Always opt for fresh spinach instead of frozen. Fresh spinach maintains a better texture and flavor in the slow cooker.
- Grate Your Own Parmesan: For the best melting and flavor, grate your own Parmesan cheese rather than using pre-grated varieties.
- Monitor the Orzo’s Cooking Time: Orzo can overcook quickly. Start checking it for doneness about 10 minutes after adding it to the slow cooker to ensure it doesn’t turn mushy.
Storage
Allow leftovers cool to room temperature before transferring them to an airtight container. They’ll keep well in the refrigerator for up to 3 days or up to 2 months in the freezer. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and reheat gently, adding a splash of broth or water to loosen up the sauce if needed.
Discover More Slow Cooker Recipes
- Crockpot Chicken Alfredo
- Crockpot Steak And Gravy
- Slow Cooker Chicken Chili
- Crockpot Beef Stew
- Slow Cooker Short Ribs
- Crockpot Chicken And Potatoes
- Slow Cooker Chicken Cacciatore
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Slow Cooker Creamy Tuscan Chicken Orzo
Video
Ingredients
- 2 chicken breasts (boneless and skinless, cut into small cubes)
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- salt and pepper (to taste)
- 4 cloves garlic (minced)
- 1 small onion (diced)
- 1 cup sun dried tomatoes (chopped (not in oil))
- ½ cup chicken broth (low sodium)
- 1 cup heavy cream
- 1 cup fresh spinach (roughly chopped)
- 1 cup orzo pasta
- 1 cup Parmesan cheese
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Place the chicken in the bottom of the slow cooker and season them with Italian seasoning, red pepper flakes, salt and pepper.
- Scatter the minced garlic and diced onion over the chicken. Add the sun-dried tomatoes for a burst of flavor.
- Gently pour the chicken broth over the chicken and vegetables. Cover and cook on low for 2-3 hours or high for 1-1.5 hours.
- Check the chicken for doneness. If it's nearly done, add the heavy cream and orzo. Cook on low for an additional 20-30 minutes, or until the orzo is tender.
- Stir in the spinach and Parmesan cheese until the spinach wilts and the cheese melts into the sauce.
- Adjust seasonings as needed and serve hot.
Equipment
Notes
- Use Chicken Breasts or Thighs: Both work well, but thighs might offer more moisture and flavor.
- Drain Sun-Dried Tomatoes in Oil: This adds flavor without extra oiliness.
- Watch the Orzo: To prevent mushiness, check it towards the end of cooking. Add it later if you prefer it firmer.
- Opt for Lighter Cream Options: Substitute heavy cream with half-and-half or light cream for a less rich sauce.
- Add Spinach at the End: This keeps it fresh and colorful.
- Refresh When Reheating: Add a bit of broth or water to the leftovers to rejuvenate the sauce.
- Freeze for Later: Store in freezer-safe containers for up to 2 months for a quick, delicious meal anytime.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
