Slow Cooker Creamy Tuscan Chicken Orzo
I have such an easy recipe for you today: Slow Cooker Creamy Tuscan Chicken Orzo. This dish is a real game-changer for busy days; you simply toss in the ingredients in the morning and let your slow cooker do all the heavy lifting. By the time you’re home, you’re greeted by the mouth-watering aroma of tender chicken and orzo, all wrapped up in a lusciously creamy sauce. It’s a hassle-free, flavor-packed meal that effortlessly brings the warmth of Tuscany to your dinner table, perfect for those times when you want a delicious, comforting meal without the stress of cooking.
Chicken Breasts: I prefer chicken breasts but boneless skinless thighs would work as well. Italian Seasoning: Adds an authentic blend of Italian herbs. If you don’t have any you can make your own using my recipe here. Red Pepper Flakes: Bring a gentle heat. Adjust to your liking or replace with chopped fresh chili. Salt and Pepper: Season to taste. Garlic: Use as much or as little as you like and if you don’t have any, garlic powder will work. Onion: For a little sweetness and texture. Use shallots or white onions as a substitute. Sun-Dried Tomatoes: Impart a rich, tangy flavor. Roasted red peppers can be a similar tangy substitute. Chicken Broth: I always like to use a low sodium or no sodium added broth. Vegetable broth is a good vegetarian option. Heavy Cream: Creates the creamy texture. Use half-and-half or a plant-based cream for a lighter sauce. Spinach: For color and nutrition. Swap with kale or Swiss chard if you prefer. Orzo Pasta: Ideal for slow cooking. Substitute with rice or small pasta shapes like ditalini. Parmesan Cheese: Finishes the dish with a savory, cheesy touch. Asiago or Pecorino Romano can also be used.
Alright, let’s get cooking with this Slow Cooker Creamy Tuscan Chicken Orzo. You’ll love how easy it is to make. First things first, grab those chicken pieces and give them a good sprinkle with the Italian seasoning, red pepper flakes, and a bit of salt and pepper. Next up, toss the minced garlic and diced onion over the chicken in the slow cooker. Then, add those lovely sun-dried tomatoes. Now, gently pour the chicken broth over everything. Cover it up and set it to cook on low for about 2-3 hours, or if you’re a bit pressed for time, on high for 1-1.5 hours. When the chicken is nearly done, it’s time to add the heavy cream and orzo. Give it a good stir and let it cook on low for another 20-30 minutes. Last but not least, stir in the chopped spinach and Parmesan cheese. This is the final touch – the spinach adds a fresh pop of color and the cheese, well, it’s cheese, it makes everything better. Keep stirring until the spinach wilts and the cheese melts into that gorgeous sauce.
Storage
Allow leftovers cool to room temperature before transferring them to an airtight container. They’ll keep well in the refrigerator for up to 3 days or up to 2 months in the freezer. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and reheat gently, adding a splash of broth or water to loosen up the sauce if needed.
Discover More Slow Cooker Recipes
Crockpot Chicken Alfredo Crockpot Steak And Gravy Slow Cooker Chicken Chili Crockpot Beef Stew Slow Cooker Short Ribs Crockpot Chicken And Potatoes Slow Cooker Chicken Cacciatore
