Dinner

Crockpot Tuscan Chicken with Orzo Recipe

ByElara Stone February 17, 2026February 17, 2026

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.

A creamy pasta dish is shown inside a black slow cooker with a wooden spoon lifting a scoop from the right side. The dish has three main layers: a base of soft, light orange creamy sauce mixed with short, flat pasta pieces; scattered bits of red sun-dried tomatoes adding texture and color; and fresh green spinach leaves mixed throughout. On top, there is a sprinkle of finely grated white cheese and thinly sliced fresh green herbs. The scene is set on a white marbled surface, and there is a small white bowl with chopped green herbs in the background. Photo taken with an iphone --ar 4:5 --v 7

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

A close-up view of a creamy dish in a white bowl showing one thick layer of orange-brown creamy rice mixed with pieces of green spinach and red tomato bits. It is topped with chopped fresh green basil leaves and a light sprinkle of grated white cheese, sprinkled unevenly for texture. A wooden spoon holding a scoop of the rice mixture is held above the bowl, showing the soft, moist texture and colorful mix of ingredients. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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.