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Slow Cooker Creamy Tuscan Chicken Orzo

An all-in-one slow cooker dinner with tender shredded chicken, orzo cooked in savory broth, and a Parmesan cream sauce with sun-dried tomatoes and fresh spinach.
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Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 2 cups chicken broth low-sodium recommended
  • 0.5 cup sun-dried tomatoes oil-packed, drained and chopped
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 0.5 tsp onion powder
  • salt and black pepper to taste
  • 1.5 cups dry orzo pasta
  • 0.5 cup heavy cream or full-fat Greek yogurt for a higher-protein swap; stir in off-heat
  • 2 cups fresh baby spinach
  • 0.5 cup Parmesan cheese freshly grated from a block
  • 1 tbsp butter

Equipment

  • Slow cooker (6-quart recommended)
  • Two forks (for shredding)
  • Microplane or box grater

Method
 

  1. Place the chicken breasts in a single layer in the slow cooker. Season with salt, pepper, Italian seasoning, and onion powder.
  2. Scatter the minced garlic and chopped sun-dried tomatoes over the chicken. Pour the chicken broth into the pot around the chicken.
  3. Cover and cook on Low for 5 to 6 hours or High for 3 hours, until the chicken reaches 165°F and shreds easily.
  4. About 30 to 45 minutes before serving, remove the chicken breasts and set aside on a plate.
  5. Stir the dry orzo and butter into the hot liquid in the slow cooker. Switch to High, cover, and cook for 20 to 30 minutes, stirring once at the halfway mark, until the orzo is tender and most of the liquid is absorbed. Add 1/4 cup warm broth if the mixture looks dry before the orzo is fully cooked.
  6. While the orzo cooks, shred or dice the chicken using two forks.
  7. Once the orzo is tender, stir in the heavy cream, freshly grated Parmesan, and fresh baby spinach. Stir until the spinach wilts, about 2 to 3 minutes.
  8. Return the shredded chicken to the slow cooker and fold everything together until creamy and well combined. Taste and adjust salt.
  9. Serve immediately garnished with extra Parmesan or a squeeze of fresh lemon juice.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Orzo thickens significantly as it sits — add a splash of chicken broth or milk when reheating and stir well. Reheat on the stovetop over low heat or microwave in 60-second intervals. Not recommended for freezing. Substitutions: Boneless chicken thighs work equally well. Use half-and-half for a lighter sauce. Add drained quartered artichoke hearts with the spinach for more Mediterranean flavor. Stir in a squeeze of fresh lemon juice at the end to brighten the dish. Pro tip: Check orzo at 20 minutes — slow cookers vary in heat retention and the pasta can go from perfect to overdone quickly.