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Slow Cooker Creamy Tuscan Chicken and Orzo

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This Slow Cooker Creamy Tuscan Chicken and Orzo recipe yields fork-tender chicken in a rich, herby sauce with sun-dried tomatoes, fresh spinach, and orzo pasta. It’s a deeply flavorful one-pot meal that requires minimal effort.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts or thighs

1 teaspoon dried Italian seasoning

½ teaspoon dried basil

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and black pepper, to taste

1 tablespoon olive oil (optional)

1 medium yellow onion, finely diced

4 cloves garlic, minced

1 (14.5 ounce) can crushed tomatoes

1 cup chicken broth, low sodium

½ cup oil-packed sun-dried tomatoes, drained and chopped

2 tablespoons tomato paste

1 cup heavy cream

4 ounces cream cheese, softened and cut into cubes

3 cups fresh spinach, tightly packed

½ cup grated Parmesan cheese

1 cup uncooked orzo pasta

Instructions

1. Pat the chicken dry and season well with all spices, salt, and pepper.

2. (Optional) Briefly sauté onion and garlic in olive oil for 3 minutes until fragrant.

3. Place seasoned chicken, sautéed aromatics (if using), crushed tomatoes, broth, tomato paste, and sun-dried tomatoes into the slow cooker.

4. Cover and cook on the LOW setting for 6–7 hours, or on HIGH for 3–4 hours, until the chicken is fork-tender.

5. Remove and shred the chicken. Return it to the slow cooker and stir in the cubed cream cheese and heavy cream until melted and smooth.

6. Stir in the fresh spinach and grated Parmesan cheese. Allow the spinach to wilt for about 5–10 minutes.

7. Stir in the uncooked orzo pasta. Cover and continue to cook on HIGH for approximately 20–30 minutes, or until the orzo is tender and the sauce has thickened.

8. Turn off the slow cooker and let the mixture rest, uncovered, for 5 minutes before serving.

Notes

To enhance the flavor, use a Parmesan rind in the slow cooker with the broth, removing it before shredding the chicken.

If using frozen chicken, increase the cooking time by 1–2 hours.

Leftovers should be stored in an airtight container in the refrigerator for up to 4 days; the orzo will absorb more sauce upon standing.

Nutrition

Find it online: https://www.flavourrecipe.com/crockpot-tuscan-chicken-with-orzo/