Description
Tender chicken, orzo pasta, sun-dried tomatoes, spinach, and Parmesan cook in a rich, creamy sauce for an easy slow cooker dinner.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, cut into small cubes
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper, plus more to taste
- 4 garlic cloves, minced
- 1 small yellow onion, diced
- 1 cup chopped sun-dried tomatoes, drained if packed in oil
- ½ cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup uncooked orzo pasta
- 1 cup freshly grated Parmesan cheese
- 1 cup fresh spinach, roughly chopped
- Chopped fresh parsley or basil for serving, optional
Instructions
- Place the cubed chicken in the bottom of a 6-quart slow cooker.
- Season the chicken with Italian seasoning, red pepper flakes, salt, and black pepper.
- Scatter the minced garlic, diced onion, and chopped sun-dried tomatoes over the chicken.
- Pour the chicken broth into the slow cooker.
- Cover and cook on low for 2 to 3 hours or on high for 1 to 1½ hours, until the chicken reaches 165°F.
- Stir in the heavy cream and uncooked orzo.
- Cover and cook on low for another 20 to 30 minutes, stirring once halfway through, until the orzo is tender.
- Stir in the spinach and Parmesan until the spinach wilts and the cheese melts into the sauce.
- Taste and adjust the seasoning as needed.
- Serve hot with extra Parmesan and fresh herbs, if desired.
Notes
- Boneless, skinless chicken thighs may replace chicken breasts for a richer flavor and softer texture.
- Add the orzo only near the end of cooking to prevent it from becoming mushy.
- Drain oil-packed sun-dried tomatoes before adding them.
- Add 1 teaspoon reserved sun-dried tomato oil for deeper flavor, if desired.
- Use freshly grated Parmesan for the smoothest sauce.
- Add a splash of broth, water, or cream when reheating because the orzo continues absorbing liquid.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze cooled portions in freezer-safe containers for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 594
- Sugar: 14
- Sodium: 532
- Fat: 31
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 0.01
- Carbohydrates: 50
- Fiber: 5
- Protein: 33
- Cholesterol: 120