Description
This creamy Tuscan chicken orzo is a cozy, slow-cooked dish full of sun-dried tomatoes, spinach, and Parmesan. Easy to make and deeply satisfying.
Ingredients
2 boneless, skinless chicken breasts, cubed (or thighs)
1 tsp Italian seasoning
1/4 tsp red pepper flakes
Salt and pepper to taste
4 cloves garlic, minced
1 small onion, diced
1 cup sun-dried tomatoes (not in oil), chopped
1/2 cup low-sodium chicken broth
1 cup heavy cream
1 cup orzo pasta
1 cup fresh spinach, chopped
1 cup grated Parmesan cheese
Instructions
1. Season chicken with Italian seasoning, red pepper flakes, salt, and pepper.
2. Add chicken, garlic, onion, and sun-dried tomatoes to the slow cooker.
3. Pour in chicken broth and cook on LOW for 2–3 hours or HIGH for 1–1.5 hours.
4. Stir in heavy cream and orzo; cook on LOW for another 20–30 minutes.
5. Add spinach and Parmesan; stir until spinach wilts and cheese melts.
6. Serve warm with extra Parmesan if desired.
Notes
Sear the chicken before slow cooking for extra flavor.
Use sun-dried tomatoes in oil for a richer taste, but drain them first.
Freshly grated Parmesan melts better and tastes brighter.
Keep an eye on orzo to avoid overcooking.
Half-and-half or plant-based cream can replace heavy cream if needed.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Crock Pot Recipes
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 594
- Sugar: 14g
- Sodium: 532mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 120mg