Slow Cooker Creamy Tuscan Chicken Orzo
This Slow Cooker Creamy Tuscan Chicken Orzo is a comforting and easy dish that's perfect for any day of the week. With tender chicken, orzo pasta, and a creamy, flavorful sauce made from sun-dried tomatoes, spinach, and Parmesan cheese, it's a full meal that cooks itself in your slow cooker.
Equipment
- 6-Quart Programmable Slow Cooker
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
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.
Notes
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
Serving: 1serving | Calories: 594kcal | Carbohydrates: 50g | Protein: 33g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 532mg | Potassium: 1429mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2077IU | Vitamin C: 16mg | Calcium: 403mg | Iron: 4mg
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
Serving: 1serving | Calories: 594kcal | Carbohydrates: 50g | Protein: 33g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 120mg | Sodium: 532mg | Potassium: 1429mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2077IU | Vitamin C: 16mg | Calcium: 403mg | Iron: 4mg