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Crockpot Tuscan Chicken With Orzo by Stacie Hassing

This creamy Crockpot Tuscan Chicken with Orzo is a comforting, one-pot meal featuring tender chicken, sun dried tomatoes, orzo, and baby spinach in a silky parmesan cream sauce.
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Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 25 minutes
Servings 5 cups
Calories 393 kcal

Equipment

  • 1 Slow cooker 4- to 6-quart

Ingredients
  

Main ingredients

  • 1 lb Chicken breast or thighs cubed about ¾ inch pieces
  • 1 ¾ cups Low sodium chicken broth plus more as needed
  • ¾ cup Sun dried tomatoes packed with flavor
  • 1 teaspoon Garlic powder
  • ⅓ cup Heavy cream or half and half, or whole milk
  • 1 cup Dry orzo pasta about 6 ounces
  • 2–3 cups Fresh baby spinach tossed in at the end
  • ¾ cup Parmesan cheese shredded or grated plus extra for topping
  • ½ teaspoon Salt plus more to taste
  • ½ teaspoon Black pepper plus more to taste
  • ¼ cup Fresh basil leaves chopped

Instructions
 

Instructions

  • Add your cubed chicken, chicken broth, sun dried tomatoes, garlic powder, salt, and pepper into the crockpot. Give it a good stir to spread all those flavors evenly before sealing it up.
  • Cover the cooker and set it low for 3 to 4 hours. If you’re in a hurry, crank the heat to high and cook for 1.5 to 2 hours till the chicken’s fully done. Watch the float valve to know when pressure’s built right.
  • Once the chicken is tender, stir in the dry orzo. Make sure it’s spread around and covered by the broth. Add some broth if needed.
  • Seal it back up and pressure cook on high for 20 to 30 minutes. Stir the orzo once or twice if you can. You want that orzo tender but not mushy.
  • Quick release the pressure carefully when time’s done. Open the lid and stir in the cream or half and half, Parmesan cheese, and fresh baby spinach. Let it cook until spinach wilts and cheese melts.
  • Taste everything and adjust salt or pepper as needed. Serve warm, topping with basil and more Parmesan if desired.

Video

https://youtube.com/watch?v=In8Y4hwHgeo%3Ffeature%3Doembed

Notes

Use gluten-free orzo or rice for a gluten-free version. Add broth or cream if sauce thickens after cooking. Store leftovers up to 3 days in refrigerator.