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Bowl of creamy Tuscan chicken orzo garnished with fresh herbs

Slow Cooker Creamy Tuscan Chicken Orzo

A comforting one-pot dish featuring tender chicken, creamy sauce, and orzo pasta, perfect for chilly evenings and busy weeknights.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course, One-Pot Meal
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 pounds boneless, skinless chicken breasts Choose similar-sized pieces for even cooking.
  • 1 small yellow onion, finely diced Adds sweetness and aroma.
  • 4 cloves garlic, minced Fresh garlic gives the best savory foundation.
  • 1 cup sun-dried tomatoes, chopped Use oil-packed for more flavor or rehydrate dry-packed.
  • 1 cup heavy cream Provides a rich, velvety sauce.
  • 1 cup chicken broth Low-sodium is fine.
  • 0.5 cup finely grated Parmesan cheese Freshly grated melts and blends better.
  • 1 teaspoon dried oregano Adds herbaceous warmth.
  • 1 teaspoon dried thyme Pairs beautifully with tomatoes and chicken.
  • 2 cups baby spinach, chopped Adds color and nutrients.
  • 1 cup orzo pasta, uncooked Short pasta that absorbs creaminess.
  • Salt and freshly ground black pepper to taste Adjust at the end after sauce reduction.

Method
 

Preparation
  1. Place the chicken breasts, onion, garlic, sun-dried tomatoes, heavy cream, chicken broth, Parmesan, oregano, thyme, and a pinch of salt and pepper into a slow cooker.
  2. Stir gently to combine the ingredients.
Cooking
  1. Cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and tender.
  2. Remove the chicken and shred it with two forks.
  3. Stir the chopped spinach and uncooked orzo into the slow cooker.
  4. Add the shredded chicken back into the slow cooker and stir to combine.
  5. Cook on high for an additional 30 minutes, until the orzo is tender and the sauce is creamy.
Serving
  1. Serve warm and enjoy with extra Parmesan or fresh basil!

Notes

Cool leftovers quickly and store in airtight containers in the refrigerator for up to 3 to 4 days. For freezing, undercook the orzo slightly to maintain texture upon reheating.