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Slow Cooker Creamy Tuscan Chicken Orzo
Ayoub Bazzi

Slow Cooker Creamy Tuscan Chicken Orzo

A comforting and convenient one-pot meal that combines tender chicken breast, aromatic sun-dried tomatoes, and fresh baby spinach in a velvety parmesan-infused sauce. This Italian-inspired dish uses a slow-cooker method to perfectly infuse flavors while ensuring the orzo remains tender and the chicken stays moist. It is a sophisticated, hands-off solution perfect for busy weeknights, delivering deep Mediterranean flavors in every creamy bite without the need for constant stove-top monitoring.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Italian Fusion
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs Chicken Breast, cut into bite-sized pieces
  • 1.5 cups Uncooked Orzo Pasta
  • 0.5 cup Sun-dried Tomatoes in oil, chopped
  • 3 cups Low-sodium Chicken Broth
  • 1 cup Heavy Cream
  • 3 cups Fresh Baby Spinach
  • 0.75 cup Freshly Grated Parmesan Cheese
  • 4 cloves Garlic, minced
  • 1 tbsp Italian seasoning
  • Salt to taste

Method
 

  1. Place chicken breast pieces into the slow cooker basin.
  2. Combine minced garlic, chopped sun-dried tomatoes, Italian seasoning, and salt over the chicken.
  3. Pour the chicken broth over the mixture until the chicken is submerged.
  4. Cook on low heat for 3.5 hours until the chicken is tender.
  5. Stir in the dry orzo pasta into the hot liquid base.
  6. Continue cooking on high for 20 to 30 minutes until the orzo is al dente and soft.
  7. Pour in the heavy cream and fold in the fresh baby spinach until wilted.
  8. Stir in the grated parmesan cheese until the sauce is thick and creamy.

Notes

Use half-and-half instead of heavy cream for a lighter version.
Ensure the orzo is added only at the end to prevent it from becoming mushy.
Store leftovers in an airtight container for up to 3 days.
Adjust seasoning with extra salt or pepper if desired before serving.