Description
A rich, tender chicken and orzo dish with sun-dried tomatoes, garlic, and Parmesan in a velvety cream sauce—all made effortlessly in the slow cooker. Perfect for a comforting weeknight meal.
Ingredients
Boneless chicken breasts (2, cubed)
Italian seasoning (1 teaspoon)
Red pepper flakes (¼ teaspoon)
Salt (to taste)
Black pepper (to taste)
Garlic (4 cloves, minced)
Onion (1 small, diced)
Sun-dried tomatoes (1 cup, chopped, not oil-packed)
Low-sodium chicken broth (½ cup)
Heavy cream (1 cup)
Fresh spinach (1 cup, chopped)
Orzo pasta (1 cup)
Grated Parmesan cheese (1 cup)
Instructions
Season chicken cubes with Italian seasoning, red pepper flakes, salt, and pepper
Add chicken, garlic, onion, sun-dried tomatoes, and broth to the slow cooker
Cook on LOW for 6–8 hours or HIGH for 3–4 hours
15 minutes before serving, stir in heavy cream, orzo, and Parmesan
Add spinach during the last 10 minutes of cooking
Let sit 5 minutes before serving
Notes
Use low-sodium broth to control sodium
Ensure sun-dried tomatoes are oil-free
Orzo will absorb liquid, so avoid overcooking
Garnish with fresh basil or lemon zest if desired
- Prep Time: 10
- Cook Time: 8
- Category: Trend Recipes
- Method: Slow Cooking
- Cuisine: Italian