Description
This Slow Cooker Creamy Tuscan Chicken Orzo recipe combines tender chicken breasts with a rich, creamy tomato and spinach sauce, featuring savory sun-dried tomatoes and Parmesan cheese. Cooked low and slow for intense flavors, it’s a comforting and hearty dish perfect for an easy weeknight dinner or family meal.
Ingredients
Scale
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Liquids
- 1 (14.5 oz) can diced tomatoes, drained
- 1/2 cup sun-dried tomatoes, chopped
- 4 cups fresh spinach
- 1 cup chicken broth
- 1 cup heavy cream
Grains and Cheese
- 1 cup orzo pasta
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil (for garnish)
Instructions
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, black pepper, and Italian seasoning. Sear each side for 2–3 minutes until golden brown, then set aside.
- Sauté Garlic: In the same skillet, sauté the minced garlic for about 30 seconds until fragrant to develop its flavor.
- Combine Ingredients in Slow Cooker: Transfer the garlic into the slow cooker. Add the seared chicken breasts, drained diced tomatoes, chopped sun-dried tomatoes, fresh spinach, chicken broth, and heavy cream. Stir gently to combine all ingredients.
- Cook Slowly: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours to let the flavors meld and the chicken become tender.
- Cook the Orzo: About 30 minutes before serving, stir in the orzo pasta. Cover and continue cooking until the orzo is tender and has absorbed some of the sauce.
- Shred the Chicken: Remove the chicken breasts from the slow cooker. Shred them using two forks, then return the shredded chicken back into the slow cooker to combine with the sauce.
- Finish and Garnish: Stir in the grated Parmesan cheese, adjusting seasoning as needed. Garnish with chopped fresh basil just before serving to add a bright, herbal note.
Notes
- Searing the chicken first locks in flavor and adds a nice golden crust before slow cooking.
- If you prefer a lighter version, substitute heavy cream with half-and-half or Greek yogurt (add later to prevent curdling).
- For gluten-free, use gluten-free orzo or substitute with rice or quinoa.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely.
- Adding orzo late prevents it from becoming mushy during the long cooking process.
