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Crockpot Tuscan Chicken With Orzo served in a white bowl, garnished with fresh basil and Parmesan cheese

Crockpot Tuscan Chicken With Orzo

This Crockpot Tuscan Chicken With Orzo is a time-saving dish that delivers a creamy, savory flavor. Ideal for busy weeknights, it combines tender chicken, orzo, and sun-dried tomatoes in a delicious Parmesan cream sauce.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 5 servings
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 lb raw boneless skinless chicken breast or chicken thighs, cubed (about ¾-inch pieces)
  • 1¾ cups low-sodium chicken broth, plus more as needed
  • ¾ cup sun-dried tomatoes
  • 1 tsp 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 tsp salt, plus more to taste
  • ½ tsp black pepper, plus more to taste
  • ¼ cup chopped fresh basil leaves

Method
 

  1. To a 4- to 6-quart slow cooker, add cubed chicken breast, broth, sun-dried tomatoes, and garlic powder. Cover and cook on LOW for 2–3 hours.
  2. Stir in heavy cream and orzo. Cover and cook on LOW for another 30–45 minutes, or until orzo is tender and al dente.
  3. Stir in fresh spinach and Parmesan cheese. Cover and cook on LOW for another 5–10 minutes until the spinach wilts and the cheese melts.
  4. If the sauce is too thick, add a splash of chicken broth to reach your perfect consistency.
  5. Season with salt and pepper to taste. Serve hot, topped with fresh basil and extra Parmesan if desired.