Slow Cooker Creamy Tuscan Chicken Orzo
User Reviews
4.9
Slow Cooker Creamy Tuscan Chicken Orzo
Description
This recipe layers cubed boneless chicken breast in a slow cooker, seasoned with Italian seasoning, red pepper flakes, salt, and pepper, then covered with minced garlic, diced onion, and chopped sun-dried tomatoes (not in oil) for seasoning depth. Chicken broth is poured over and the mixture slow cooks until the chicken is nearly done, allowing flavors to meld gently and chicken to become tender.
Heavy cream and orzo are stirred in afterward, cooking further until the pasta is tender and the sauce becomes creamy. Fresh roughly chopped spinach and Parmesan cheese are folded in last, with the spinach wilting and cheese melting, enriching the sauce with freshness and umami. This creates a one-pot dish with a balance of creamy, savory, and herbaceous elements.
Variations include using chicken thighs for extra moisture, draining oil from sun-dried tomatoes to avoid excess greasiness, and watching orzo closely to prevent mushiness by adding it later if preferred firmer. The dish reheats well with some added broth to refresh the sauce and freezes for up to two months, providing convenient future meals.
Ingredients
- 2 chicken breast boneless and skinless, cut into small cubes
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- salt to taste
- black pepper to taste
- 4 cloves garlic minced
- 1 small onion diced
- 1 cup tomatoes chopped (not in oil, sun dried
- ½ cup chicken broth low sodium
- 1 cup heavy cream
- 1 cup spinach roughly chopped, fresh
- 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
- Chicken breasts or thighs can be used; thighs may add more moisture and flavor.
- Drain sun-dried tomatoes packed in oil to prevent an overly oily dish.
- Check orzo doneness near the end of cooking to avoid mushy pasta; add orzo later if a firmer texture is preferred.
- Substitute heavy cream with half-and-half or light cream for a lighter sauce.
- Add spinach at the end to keep its color and texture fresh.
- When reheating leftovers, add broth or water to restore sauce consistency.
- The dish freezes well in freezer-safe containers for up to 2 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 594kcal | 30% |
| Carbohydrates | 50g | 17% |
| Protein | 33g | 66% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 120mg | 40% |
| Sodium | 532mg | 22% |
| Potassium | 1429mg | 30% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 2077IU | 42% |
| Vitamin C | 16mg | 18% |
| Calcium | 403mg | 40% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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