Crockpot Tuscan Chicken With Orzo Recipe

Introduction

This Crockpot Tuscan Chicken with Orzo is a creamy, comforting one-pot meal perfect for busy days. Tender chicken, flavorful sun-dried tomatoes, and fresh spinach combine with cheesy orzo for a satisfying dinner that’s effortlessly delicious.

Ingredients

• 1 lb raw boneless skinless chicken breast or chicken thighs, cubed (about ¾ inch pieces)
• 1 ¾ cups low-sodium chicken broth, plus more as needed
• ¾ cup sun dried tomatoes*
• 1 teaspoon garlic powder
• ⅓ cup heavy cream, half and half, or whole milk
• 1 cup (6 ounces) dry orzo pasta
• 2-3 cups fresh baby spinach
• ¾ cup shredded or grated Parmesan cheese, plus more for serving
• ½ teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• ¼ cup chopped fresh basil leaves

Instructions

1. Step 1: Add the cubed chicken, chicken broth, sun-dried tomatoes, and garlic powder to a 4- to 6-quart slow cooker.
2. Step 2: Cover and cook on the LOW setting for 2 to 3 hours, allowing the chicken to cook through and absorb flavors.
3. Step 3: Stir in the heavy cream and orzo pasta. Cover again and cook on LOW for an additional 30 to 45 minutes, until the orzo is tender but still al dente.
4. Step 4: Add the baby spinach and Parmesan cheese. Cover and cook on LOW for another 5 to 10 minutes until the spinach wilts and the cheese melts. If the mixture is too thick, stir in extra broth to reach your preferred consistency.
5. Step 5: Season with salt and black pepper, adjusting to taste. Serve topped with fresh basil leaves and additional Parmesan cheese if desired.

Tips & Variations

• Use chicken thighs for a juicier, more flavorful dish, or chicken breasts for a leaner option.
• Substitute sun-dried tomatoes packed in oil if desired, but drain excess oil before adding.
• For a lighter version, use half and half or whole milk instead of heavy cream.
• Try adding a pinch of red pepper flakes for a subtle heat boost.
• Swap fresh spinach for kale or swiss chard for a different leafy green texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or water to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking. Using frozen chicken in the slow cooker can increase cooking time and may result in uneven cooking.

What can I use instead of orzo pasta?

You can substitute orzo with other small pasta shapes like acini di pepe or pastina. Cooking times may vary slightly, so watch for doneness accordingly.

Crockpot Tuscan Chicken With Orzo Recipe

Print Recipe

★★★★★

4.6 from 56 reviews

This Crockpot Tuscan Chicken with Orzo is a creamy, comforting one-pot meal featuring tender chicken, sun-dried tomatoes, fresh spinach, and Parmesan cheese all slow-cooked to perfection with orzo pasta. Perfect for a hands-off dinner, this flavorful and hearty dish blends Italian-inspired ingredients for a delicious weeknight or weekend meal.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 3 hours 45 minutes
• Total Time: 3 hours 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Chicken and Base

• 1 lb raw boneless skinless chicken breast or chicken thighs, cubed into about ¾ inch pieces
• 1 ¾ cups low-sodium chicken broth, plus more as needed
• ¾ cup sun-dried tomatoes (packed in oil, drained)
• 1 teaspoon garlic powder

Creamy Orzo Mixture

• ⅓ cup heavy cream, half and half, or whole milk
• 1 cup (6 ounces) dry orzo pasta

Vegetables and Cheese

• 2–3 cups fresh baby spinach
• ¾ cup shredded or grated Parmesan cheese, plus more for serving

Seasonings and Garnish

• ½ teaspoon salt, plus more to taste
• ½ teaspoon black pepper, plus more to taste
• ¼ cup chopped fresh basil leaves

Instructions

1. Add Ingredients to Slow Cooker: Place the cubed chicken breast, low-sodium chicken broth, sun-dried tomatoes, and garlic powder into a 4- to 6-quart slow cooker. This forms the flavorful base of your dish.
2. Cook Chicken on Low: Cover the slow cooker and cook on the LOW setting for 2 to 3 hours. This slow cooking step tenderizes the chicken and allows flavors to meld.
3. Add Cream and Orzo: Stir in the heavy cream (or half and half/whole milk) and the dry orzo pasta. Cover again and cook on LOW for an additional 30 to 45 minutes, until the orzo is tender yet still slightly al dente.
4. Incorporate Spinach and Parmesan: Stir in the fresh baby spinach and ¾ cup Parmesan cheese. Cover and continue cooking on LOW for about 5 to 10 minutes until the spinach wilts and the cheese melts into the sauce. If the mixture becomes too thick, add a bit more chicken broth until you reach your preferred consistency.
5. Season and Garnish: Add salt and black pepper and stir well. Taste and adjust seasonings as needed. Serve the dish topped with fresh chopped basil and more Parmesan cheese if desired for a finishing touch.

Notes

• Use sun-dried tomatoes packed in oil for extra flavor; drain before adding.
• If you prefer a lighter version, use half and half or whole milk instead of heavy cream.
• Adjust the broth quantity if you like a thinner or thicker consistency.
• You can substitute chicken thighs for extra juiciness and flavor.
• This recipe pairs well with a side of crusty bread or a light salad.

Keywords: Tuscan chicken, crockpot recipe, slow cooker chicken, creamy chicken and orzo, easy Italian dinner