This easy Crockpot Tuscan Chicken and Orzo recipe is one of the easiest slow cooker chicken and pasta dinners you will make! It is the “set-it-and-forget-it” comfort food for any time of the year. Plus, no pile of pots to clean up afterwards! I serve it with focaccia bread or fluffy biscuits.
Anna’s Recipe Rundown! – Crockpot Tuscan Chicken and Orzo
- Taste: Creamy, savory, cheesy.
- Total Time: 3 hours.
- Skill level: From beginner to seasoned cook.
- Tools needed: Slow cooker. I used a 4.5 qt size, but any slow cooker (except the mini one) works!
- Why is this the best? This dinner idea is perfect for busy days! The slow cooker does all the work for you.
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Why This Recipe Works!
Over the last few months, this Crockpot Tuscan Chicken and Orzo dinner has been in our weekly rotation. It is so crazy easy to make, and my kids really enjoy it. It’s creamy and flavorful. I place it along with my Chicken and Broccoli Pasta in the category of easy dinners with the least amount of work.
Besides, it all cooks in a slow cooker. If it’s summertime, there is no need to turn on the oven or stand by the stove. If it’s winter, you can bake my Easy Focaccia Bread to serve alongside this dish. Either way, dinner is easy!
Key Ingredients:
- chicken: I used boneless skinless chicken breasts, cut into bite-size pieces; you can use whole chicken breast and shred it after it’s cooked, or use chicken thighs the same way;
- orzo: the rice-shaped pasta is my favorite for this dish; adding it halfway through the cooking cycle ensures it does not overcook;
- sun-dried tomatoes in oil: the main flavor in this dish; don’t skip adding the oil that the tomatoes are marinated in;
- chicken stock: the liquid needed to cook the chicken and pasta; you can use water or dissolve a bouillon cube or paste (like the Better than Bouillon concentrate) in water.
- heavy cream: helps turn the whole dish into creamy goodness; you can skip it to keep the dish dairy-free, or mix cornstarch with milk and use it instead of cream.
Anna’s Helpful Tips!
- Use chicken cut into bite-sized pieces. No need to shred the chicken; just cut the chicken breasts before adding the ingredients to the crockpot. If you don’t like the texture of shredded chicken, this dish is for you!
- Note the two-step cooking process. Orzo is added for the last hour of cooking; otherwise, it will overcook and turn into mush.
- Add the cream at the very end, once everything is cooked. The dish is still hot, so I highly recommend taking the cream out of the fridge and letting it sit at room temperature for 20 minutes. If you put cold cream into a hot dish, it may curdle.
- Don’t use frozen spinach. Go for a fresh bunch if possible. Since we are not cooking the dish with the spinach but stirring the fresh greens at the end, the flavor will be better.
- If you have 5 more minutes of your time, toast breadcrumbs in butter in a pan for the best crunchy pasta topping ever! I use it with my Best Lemon Ricotta Pasta, and it is the perfect finish to a creamy pasta dish.
Ingredient Substitutions:
- rice: You can use rice in this recipe. Add it with chicken at the beginning as it takes longer to cook than orzo pasta.
- frozen chicken: I’ve tested this recipe with frozen chicken and it works! You will need to add more time to the cooking cycle and account for the additional liquid.
- more veggies: Add whole kernel corn, thawed peas and carrots mix, etc.
Frequently Asked Questions about Crockpot Tuscan Chicken and Orzo:
The pasta is added after the first hour of the cooking cycle.
If you are worried about overcooking the pasta, you can cook orzo on a stove and mix with chicken and sauce when it’s done.
As with any pasta dish, orzo will eventually absorb more of the sauce. If the dish is too thick or sticky, add ¼ cup of chicken stock and stir it in. This should help bring back the creamy sauce texture.
This dish should be stored in the fridge for up to 3 days. Heat is easily in a skillet and add a splash of water or chicken stock to bring back the creamy sauce texture.
More one-pot chicken dinner ideas:
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Crockpot Tuscan Chicken and Orzo
This easy Crockpot Tuscan Chicken and Orzo recipe is one of the easiest slow cooker chicken and pasta dinners you will make! It is the “set-it-and-forget-it” comfort food for any time of the year.
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Instructions
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To a slow cooker, add chicken, stock, sun-dried tomatoes, oil, salt, and pepper. Stir together.
1 lbs chicken breast, 2 cups chicken stock, ½ cup sun-dried tomatoes in oil, 2 tablespoons oil from the sun-dried tomatoes, ½ teaspoon kosher salt, ¼ teaspoon black pepper
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Set on LOW and cook for 2 hours.
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Stir everything.
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Add orzo, stir in, and cook for 1 hour. In the meantime, pull the cream out of the fridge and let it come to room temperature.
1 cup orzo, ½ cup heavy cream
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Turn off the slow cooker.
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Add cream, spinach, and Parmesan cheese to orzo and stir in. Cover and let sit for 10 minutes.
2 cups loosely packed baby spinach, ½ cup grated Parmesan cheese
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Stir before serving.
Notes
- I used a 4.5qt slow cooker. You can use any size, except mini.
- Please note that the nutritional value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Nutrition
Calories: 498kcal | Carbohydrates: 38g | Protein: 38g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 121mg | Sodium: 871mg | Potassium: 981mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2167IU | Vitamin C: 20mg | Calcium: 169mg | Iron: 2mg
