Description
This Slow Cooker Creamy Tuscan Chicken Orzo is a comforting and easy one-pot meal featuring tender cubed chicken breasts simmered with orzo pasta in a creamy sauce infused with sun-dried tomatoes, garlic, spinach, and Parmesan cheese. Perfect for busy weekdays, this dish combines rich Italian flavors with the convenience of a slow cooker.
Ingredients
Chicken and Seasonings
- 2 chicken breasts (boneless and skinless, cut into small cubes)
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- Salt and pepper, to taste
Vegetables and Flavorings
- 4 cloves garlic (minced)
- 1 small onion (diced)
- 1 cup sun-dried tomatoes (chopped, not in oil)
- 1 cup fresh spinach (roughly chopped)
Liquids and Pasta
- ½ cup chicken broth (low sodium)
- 1 cup heavy cream
- 1 cup orzo pasta
Cheese
- 1 cup Parmesan cheese
Instructions
- Season the Chicken: Place the cubed chicken breasts in the bottom of the slow cooker. Sprinkle Italian seasoning, red pepper flakes, salt, and pepper evenly over the chicken to infuse it with robust flavor.
- Add Aromatics and Tomatoes: Scatter the minced garlic and diced onion over the seasoned chicken. Then, add the chopped sun-dried tomatoes which add a tangy, sweet depth to the dish.
- Add Broth and Cook: Pour the low sodium chicken broth gently over all the ingredients in the slow cooker. Cover with the lid and cook on low for 2-3 hours or on high for 1-1.5 hours, allowing the chicken to become tender and the flavors to meld.
- Add Cream and Orzo: Once the chicken is nearly cooked through, stir in the heavy cream and orzo pasta. Cover again and continue cooking on low for an additional 20-30 minutes until the orzo is tender and creamy.
- Finish with Spinach and Cheese: Stir in the roughly chopped fresh spinach and Parmesan cheese. Allow the spinach to wilt and the cheese to melt into the sauce, creating a luscious, creamy texture. Taste and adjust seasoning if needed.
- Serve Hot: Once everything is well combined and heated through, serve the creamy Tuscan chicken orzo hot for a satisfying meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a light cream alternative.
- Use gluten-free orzo to make this recipe gluten-free if desired.
- If sun-dried tomatoes are packed in oil, drain well before chopping to avoid excess oiliness.
- To enhance the flavor, sprinkle additional Parmesan and fresh basil when serving.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
