Mediterranean Orzo Chicken
A cozy, bright one-pot crockpot dinner featuring tender chicken, sun-dried tomatoes, fresh spinach, creamy parmesan, and comforting orzo pearls, perfect for weeknight meals.
Ingredients
Main ingredients
- 2 cups chicken breasts, diced About 1 large breast or 2 small
- 1 cup orzo pasta
- 1 cup sun-dried tomatoes, chopped Oil-packed or rehydrated dry-packed
- 2 cups fresh spinach
- 1 cup parmesan cheese, grated
- 4 cups chicken broth Use low-sodium if concerned about salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt To taste
- 1 teaspoon pepper To taste
- 1 tablespoon olive oil Optional for tossing the chicken
Instructions
Preparation
- Lightly drizzle olive oil over the diced chicken and season with a pinch of salt and pepper.
- Add the chicken, orzo, chopped sun-dried tomatoes, garlic powder, onion powder, and a little extra salt and pepper to the crockpot. Toss to distribute ingredients evenly.
- Pour the 4 cups of chicken broth over the mixture and give everything one gentle stir so the orzo is submerged.
Cooking
- Cover and cook on low for about 4 hours. Check at 3.5 hours if your slow cooker runs hot.
- The chicken should be cooked through and the orzo tender.
Finishing
- Stir in the fresh spinach and grated parmesan, cover for a few minutes until the spinach wilts, then stir until the cheese melts and the dish looks creamy.
- Taste and adjust seasoning with salt and pepper. Serve warm.
Notes
Refrigerate leftovers in an airtight container for up to 3–4 days. To reheat, add a splash of water or broth. This dish can be frozen for up to 2 months and reheated with added broth.