Go Back
Slow Cooker Creamy Tuscan Chicken Orzo Recipe
Ben Carraoli

Slow Cooker Creamy Tuscan Chicken Orzo Recipe

I absolutely love making this slow cooker creamy Tuscan chicken orzo. There’s something so comforting about walking into my kitchen after a long day and being greeted with the aroma of tender chicken, sun-dried tomatoes, and creamy orzo.
Print Recipe Pin Recipe
Total Time 2 hours 10 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Chicken breasts 2 large, boneless and skinless: I prefer breasts for a lean, tender result, but thighs can work too.
  • Italian seasoning 2 tsp: Blends herbs like basil, oregano, and thyme for authentic Tuscan flavor.
  • Red pepper flakes ½ tsp: Adds a subtle kick; adjust based on your spice preference.
  • Salt and pepper to taste: Enhances all the flavors naturally.
  • Garlic 3 cloves, minced: Fresh garlic provides a deeper flavor than powders.
  • Onion 1 small, finely diced: Adds sweetness and texture; shallots are a fine substitute.
  • Sun-dried tomatoes ½ cup, chopped: Gives a tangy richness; roasted red peppers can be swapped if needed.
  • Chicken broth 2 cups, low sodium: Keeps the dish flavorful without being salty; vegetable broth works for a vegetarian alternative.
  • Heavy cream ½ cup: Creates a luscious, creamy sauce; half-and-half or plant-based cream works too.
  • Spinach 2 cups, fresh, chopped: Adds color and nutrition; kale or Swiss chard can be used.
  • Orzo pasta 1 cup, uncooked: Perfect for absorbing the creamy sauce; small pasta shapes like ditalini are a good alternative.
  • Parmesan cheese ½ cup, freshly grated: Gives a savory finish; Asiago or Pecorino Romano are great substitutes.

Method
 

  1. Start by sprinkling the chicken with Italian seasoning, red pepper flakes, salt, and pepper. This helps infuse the meat with flavor before cooking.
  2. Place minced garlic, diced onion, and chopped sun-dried tomatoes on top of the chicken in the slow cooker. This builds layers of savory and tangy flavors.
  3. Pour the chicken broth over everything, cover, and cook on low for 2–3 hours or on high for 1–1.5 hours. This allows the chicken to become tender while soaking in the flavors.
  4. Once the chicken is nearly cooked, stir in heavy cream and uncooked orzo. Let it cook for another 20–30 minutes until the pasta is tender and creamy.
  5. Stir in fresh spinach and grated Parmesan until the spinach wilts and the cheese melts. This final touch brightens the dish and adds a rich, savory finish.

Notes

  • I like to use freshly grated Parmesan; it melts beautifully and adds a richer flavor.
  • Avoid frozen spinach; fresh spinach keeps the sauce from becoming watery.
  • Taste and adjust seasoning at the end; sometimes a little extra salt or pepper makes it perfect.
  • Stir halfway through cooking to make sure the orzo absorbs the sauce evenly.