Why You’ll Love Slow Cooker Creamy Tuscan Chicken Orzo Recipe
This dish combines the ease of slow cooking with the deliciously creamy and savory elements of a Tuscan-style meal. The chicken turns out incredibly tender, the orzo soaks up all the wonderful flavors, and the sun-dried tomatoes and spinach add a perfect balance of sweet and earthy notes. It’s a satisfying one-pot meal that’s great for weeknights, meal prepping, or serving a hungry crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs
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Orzo pasta
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Chicken broth
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Heavy cream
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Garlic
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Onion
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Sun-dried tomatoes
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Fresh spinach
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Parmesan cheese
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Italian seasoning
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Salt and pepper
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Olive oil
Directions
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Heat olive oil in a skillet over medium heat and sauté diced onion and minced garlic until fragrant.
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Place the chicken breasts or thighs in the bottom of the slow cooker.
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Add the sautéed onion and garlic on top of the chicken.
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Sprinkle in the Italian seasoning, salt, and pepper.
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Pour in the chicken broth and sun-dried tomatoes.
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Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is fully cooked and tender.
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Shred or chop the chicken directly in the slow cooker.
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Stir in the orzo and heavy cream, and continue cooking on high for 20-30 minutes, or until the orzo is cooked through and creamy.
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Add the spinach and parmesan cheese, stirring until the spinach wilts and everything is well combined.
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Taste and adjust seasonings if needed. Serve hot.
Servings and timing
This recipe makes approximately 4-6 servings.
Prep time: 10 minutes
Cook time: 4.5 hours on low or 3 hours on high
Additional time for orzo and finishing: 30 minutes
Total time: Approximately 5 hours
Variations
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Swap the protein: Use boneless, skinless chicken thighs for more flavor or even turkey breast.
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Make it vegetarian: Skip the chicken and add cannellini beans or mushrooms for a hearty alternative.
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Use kale instead of spinach: For a more robust green, try chopped kale—just give it a bit more time to wilt.
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Add red pepper flakes: For a spicy kick, include a pinch of crushed red pepper.
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Change the pasta: If you don’t have orzo, try another small pasta like ditalini or pastina, adjusting the cooking time as needed.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm it gently on the stovetop or in the microwave, adding a splash of chicken broth or cream if needed to loosen the sauce.
This dish can also be frozen, but the texture of the orzo may soften more upon thawing. Freeze for up to 2 months in a sealed container. Thaw overnight in the fridge before reheating.
FAQs
How do I prevent the orzo from becoming mushy?
Add the orzo toward the end of the cooking process and check frequently for doneness to avoid overcooking.
Can I make this recipe dairy-free?
Yes, substitute the heavy cream with full-fat coconut milk and use a dairy-free cheese alternative or omit the cheese.
Can I use frozen spinach instead of fresh?
Yes, thaw and drain the frozen spinach well before adding it to prevent excess moisture.
Is it possible to use rotisserie chicken?
Absolutely. Add shredded rotisserie chicken when you stir in the orzo to save time.
Can I make this in an Instant Pot?
Yes, but the timing will differ. Cook the chicken with broth under pressure, then use the sauté mode to add orzo and finish with cream and spinach.
What if I don’t have orzo?
You can use other small pasta types, but cooking times may vary. Adjust accordingly and watch for doneness.
Can I add vegetables to this recipe?
Yes, diced mushrooms, bell peppers, or zucchini would be great additions.
What’s the best cut of chicken to use?
Boneless, skinless chicken thighs are flavorful and tender, but breasts work well if you prefer leaner meat.
Can I use sun-dried tomatoes packed in oil?
Yes, just drain them slightly and chop before adding. The oil adds extra flavor.
How can I thicken the sauce?
If needed, mix a small amount of cornstarch with cold water and stir it in at the end, then cook for a few extra minutes.
Conclusion
Slow Cooker Creamy Tuscan Chicken Orzo is a perfect example of comfort food made easy. With tender chicken, creamy orzo, and vibrant Mediterranean flavors, it’s a one-pot meal your whole family will enjoy. Whether you’re prepping ahead for busy weeknights or simply craving something warm and satisfying, this recipe is sure to become a favorite in your kitchen.
Slow Cooker Creamy Tuscan Chicken Orzo
This Slow Cooker Creamy Tuscan Chicken Orzo combines tender chicken, creamy orzo pasta, sun-dried tomatoes, and spinach into a savory one-pot meal perfect for busy weeknights or feeding a crowd.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes
- Total Time: 5 hours
- Yield: 4-6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tuscan, Italian
- Diet: Low Salt
Ingredients
- 1.5 to 2 lbs boneless, skinless chicken breasts or thighs
- 1 cup orzo pasta
- 3 cups chicken broth
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 small onion, diced
- 1/2 cup sun-dried tomatoes, chopped
- 3 cups fresh spinach
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a skillet over medium heat and sauté diced onion and minced garlic until fragrant, about 2-3 minutes.
- Place chicken breasts or thighs in the bottom of the slow cooker.
- Add the sautéed onion and garlic over the chicken.
- Sprinkle in Italian seasoning, salt, and pepper.
- Pour in chicken broth and add sun-dried tomatoes.
- Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken is fully cooked and tender.
- Shred or chop the chicken directly in the slow cooker.
- Stir in orzo and heavy cream, then cook on high for 20-30 minutes until the orzo is tender and the mixture is creamy.
- Add fresh spinach and Parmesan cheese, stir until spinach wilts and everything is well combined.
- Taste and adjust seasoning if needed. Serve hot.
Notes
- Add the orzo near the end of cooking to prevent it from becoming mushy.
- Use chicken thighs for more flavor or breasts for a leaner option.
- Substitute kale for spinach if desired, allowing extra time for wilting.
- Use red pepper flakes for a spicier version.
- Can be made vegetarian by replacing chicken with beans or mushrooms.
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 4g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg
