Slow Cooker Creamy Tuscan Chicken Orzo
A comforting one-pot meal with tender shredded chicken, a creamy tomato-based sauce, and orzo that absorbs all the flavors, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes, chopped (oil-packed or rehydrated dry)
- 1 cup heavy cream
- 1 cup chicken broth (low-sodium preferred)
- 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
Preparation
- Place the chicken breasts in the slow cooker. Add diced onion, minced garlic, and chopped sun-dried tomatoes.
- Pour in the heavy cream and chicken broth. Sprinkle in dried oregano, thyme, salt, and pepper. Give it a gentle stir to combine.
- Cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and easy to shred.
- Remove the chicken and shred it with two forks directly on a cutting board or in the slow cooker. Return the shredded chicken to the pot.
- Stir in the chopped spinach and uncooked orzo, making sure the orzo is submerged in the liquid.
Cooking
- Cover and cook on high for an additional 30 minutes, or until the orzo is tender and has absorbed much of the sauce.
- Stir in the grated Parmesan cheese until melted and well combined. Taste and adjust salt and pepper before serving.
Notes
For extra richness, use bone-in chicken thighs instead of breasts. You can make this recipe dairy-free by substituting coconut milk and nutritional yeast. Serve with garlic bread or a crisp green salad.