Crockpot Tuscan Chicken with Orzo Recipe
Introduction
This Crockpot Tuscan Chicken with Orzo is a creamy, comforting one-pot meal that’s perfect for busy days. Tender chicken cooks slowly with sun-dried tomatoes and spinach, while orzo pasta adds a satisfying bite. It’s an easy dish packed with rich flavors that the whole family will love.
Ingredients
- 1 lb raw boneless skinless chicken breast or chicken thighs, cubed (about ¾ inch pieces)
- 1 ¾ cups low-sodium chicken broth, plus more as needed
- ¾ cup sun dried tomatoes
- 1 teaspoon garlic powder
- ⅓ cup heavy cream, half and half, or whole milk
- 1 cup (6 ounces) dry orzo pasta
- 2-3 cups fresh baby spinach
- ¾ cup shredded or grated Parmesan cheese, plus more for serving
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- ¼ cup chopped fresh basil leaves
Instructions
- Step 1: Place the cubed chicken, chicken broth, sun dried tomatoes, and garlic powder into a 4- to 6-quart slow cooker.
- Step 2: Cover and cook on the LOW setting for 2 to 3 hours.
- Step 3: Stir in the heavy cream and dry orzo. Cover again and cook on LOW for another 30 to 45 minutes, or until the orzo is tender and cooked al dente.
- Step 4: Add the fresh baby spinach and ¾ cup of Parmesan cheese. Cover and cook on LOW until the spinach wilts and the cheese melts, about 5 to 10 minutes. If the mixture is too thick, stir in additional broth to your desired consistency.
- Step 5: Season with salt and pepper to taste. Stir well, then serve topped with fresh basil and extra Parmesan cheese if desired.
Tips & Variations
- Use chicken thighs for juicier meat or chicken breast for a leaner option.
- Substitute sun dried tomatoes packed in oil for more richness, or use dry-packed and rehydrate in warm water.
- Swap orzo for small pasta shapes like acini di pepe or or small shells if preferred.
- For a dairy-free version, replace the cream and Parmesan with coconut milk and nutritional yeast, respectively.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
It’s best to use fresh or fully thawed chicken for even cooking. Using frozen chicken may increase the cooking time and could result in unevenly cooked meat.
Is it possible to make this dish on the stove instead of a slow cooker?
Yes, you can cook the chicken and broth in a large skillet over medium heat until the chicken is cooked through. Then add cream and orzo, simmering until the pasta is tender. Stir in spinach and cheese at the end to melt.
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Crockpot Tuscan Chicken with Orzo Recipe
- Total Time: 3 hours 10 minutes to 4 hours 10 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
This comforting Crockpot Tuscan Chicken with Orzo is a creamy, flavorful one-pot meal perfect for busy weeknights. Tender chunks of chicken simmer in a savory broth with sun-dried tomatoes and garlic, then are combined with tender orzo pasta, fresh baby spinach, and Parmesan cheese for a rich and hearty dish. The slow cooker does all the work, ensuring juicy chicken and perfectly cooked orzo with minimal effort.
Ingredients
Chicken and Broth
- 1 lb raw boneless skinless chicken breast or chicken thighs, cubed into ¾ inch pieces
- 1 ¾ cups low-sodium chicken broth, plus more as needed
- ¾ cup sun dried tomatoes
- 1 teaspoon garlic powder
Dairy and Pasta
- ⅓ cup heavy cream, half and half, or whole milk
- 1 cup (6 ounces) dry orzo pasta
- ¾ cup shredded or grated Parmesan cheese, plus more for serving
Vegetables and Seasonings
- 2–3 cups fresh baby spinach
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- ¼ cup chopped fresh basil leaves
Instructions
- Combine ingredients in slow cooker: Add cubed chicken, low-sodium chicken broth, sun-dried tomatoes, and garlic powder to a 4- to 6-quart slow cooker.
- Cook on low: Cover the slow cooker and cook on the LOW setting for 2 to 3 hours until chicken is tender.
- Add dairy and orzo: Stir in the heavy cream and dry orzo pasta. Cover again and cook on LOW for an additional 30 to 45 minutes, until the orzo is tender and cooked to al dente.
- Incorporate spinach and cheese: Stir in fresh baby spinach and ¾ cup Parmesan cheese. Cover and continue cooking on LOW for 5 to 10 minutes more until the spinach wilts and the cheese melts. If the dish is too thick, add extra chicken broth to reach desired consistency.
- Season and serve: Add salt and black pepper to taste, stir well, and adjust seasonings as needed. Serve topped with chopped fresh basil and additional Parmesan cheese if desired.
Notes
- Use either chicken breasts or thighs, depending on preference.
- Sun-dried tomatoes add a burst of flavor but can be substituted with roasted red peppers for a different twist.
- If you prefer a lighter sauce, substitute heavy cream with half and half or whole milk.
- Adjust cooking times based on your slow cooker model; times may vary slightly.
- For thicker consistency, reduce the amount of added broth or cook uncovered for the last 10 minutes.
- Fresh basil adds brightness, but dried basil can be used in a pinch.
- Prep Time: 10 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Keywords: Tuscan chicken, crockpot recipe, slow cooker chicken, creamy chicken with orzo, one-pot meal, easy dinner
