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Slow Cooker Creamy Tuscan Chicken Orzo

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 6 hours (low) or 3 hours (high), plus 40 minutes for orzo
  • Total Time: 7-7.5 hours
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: Italian-American

Description

This Slow Cooker Creamy Tuscan Chicken Orzo is a rich, comforting dish packed with tender chicken, creamy sauce, sun-dried tomatoes, spinach, and garlic. The orzo absorbs all the delicious flavors, making it the perfect one-pot meal that’s easy to prepare and full of Mediterranean-inspired goodness.


Ingredients

Units Scale
  • :
  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup sun-dried tomatoes, chopped (drained if packed in oil)
  • 4 cups chicken broth
  • 1 can (10.5 oz) cream of chicken soup
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon garlic powder
  • 1 cup heavy cream
  • 2 cups fresh spinach, roughly chopped
  • 1 1/2 cups orzo pasta (uncooked)
  • Salt and pepper, to taste
  • Fresh grated Parmesan cheese, for garnish
  • Fresh basil or parsley, chopped (for garnish, optional)

Instructions

  • :
  • Prepare the chicken: Heat the olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and garlic powder. Sear the chicken for 2-3 minutes on each side until golden (it doesn’t need to be fully cooked). Remove from heat and set aside.
  • Add ingredients to the slow cooker: In the slow cooker, combine the diced onion, minced garlic, sun-dried tomatoes, chicken broth, cream of chicken soup, and Italian seasoning. Stir well to combine.
  • Cook the chicken: Place the seared chicken breasts on top of the mixture in the slow cooker. Cover and cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and tender.
  • Shred the chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine.
  • Add the orzo and cream: Stir in the orzo pasta, heavy cream, and spinach. Cover and cook on high for an additional 30-40 minutes, or until the orzo is tender and the sauce is creamy. Stir occasionally to prevent sticking.
  • Serve: Once the orzo is cooked and the dish is creamy, serve hot. Top with fresh grated Parmesan cheese and chopped fresh herbs, if desired.

Notes

  • :
  • For a lighter version, you can substitute half-and-half or milk for the heavy cream.
  • If you like a bit of a kick, add a pinch of red pepper flakes.
  • This dish can also be made with chicken thighs for extra flavor and tenderness.
  • Make sure to stir the orzo halfway through to ensure even cooking.

Nutrition

  • Calories: 480
  • Sugar: 4g
  • Sodium: 820mg
  • Fat: 26g
  • Saturated Fat: 12g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 32g
  • Cholesterol: 75mg