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Plate of Slow Cooker Mustard Herb Chicken and Creamy Orzo garnished with fresh herbs, showcasing creamy texture and golden chicken

Slow Cooker Mustard Herb Chicken and Creamy Orzo

This Slow Cooker Mustard Herb Chicken and Creamy Orzo is a time-saving dinner that offers perfectly tender chicken, aromatic herbs, and creamy orzo—all in one pot!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 2 pounds boneless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh chopped sage
  • 2 cloves garlic, chopped
  • Kosher salt and black pepper
  • 2 shallots, quartered
  • 1 cup apple cider or chicken broth (do not use vinegar)
  • Juice of 1 lemon
  • 2 tablespoons salted butter
  • 2 cups dry orzo pasta
  • 1 1/2 cups chopped broccoli
  • 1/3 cup heavy cream or canned full-fat coconut milk
  • 1/3 cup freshly grated Parmesan cheese

Method
 

  1. Rub the chicken with olive oil, Dijon mustard, thyme, sage, garlic, salt, and pepper. Place it in the slow cooker with the shallots, apple cider, and lemon juice.
  2. Cover and cook on low for 3-4 hours (or high for 1-2 hours). The chicken should be fork-tender.
  3. Preheat the broiler. Remove the chicken from the slow cooker, place it on a baking sheet, and set aside.
  4. Turn the slow cooker heat to high. Stir in the orzo, broccoli, and 1 cup water. Cook for 20-30 minutes, stirring occasionally, until the orzo is al dente.
  5. Once the orzo is cooked, stir in the heavy cream and Parmesan cheese until smooth and creamy.
  6. Meanwhile, broil the chicken for 1-3 minutes with a pat of butter on top, until slightly crisped.
  7. Serve the chicken over the creamy orzo with broccoli. Enjoy!