Ingredients

Scale

1 1/2 cups dry orzo pasta

2 pounds boneless skinless chicken breasts (about 4 large)

1 teaspoon kosher salt (divided)

1/2 teaspoon black pepper (divided)

8 ounces cream cheese, softened and cubed

2 cups low sodium chicken stock

3 tablespoons fresh lemon juice

1/3 cup chopped fresh chives

1/4 cup chopped fresh tarragon leaves

2 cloves garlic, minced

1/2 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes (optional)

2 tablespoons unsalted butter, cut into pieces

1/4 cup grated Parmesan cheese (optional for serving)

2 tablespoons chopped fresh parsley or extra chives (optional garnish)

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Instructions

1-Layer orzo and butter: Scatter dry orzo evenly in a 5-6 quart slow cooker, then dot with butter pieces.

2-Season chicken: Pat chicken dry, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and place in a single layer on top of the orzo.

3-Whisk cream sauce: Combine cream cheese cubes, chicken stock, lemon juice, chives, tarragon, garlic, the remaining salt and pepper, and optional red pepper flakes; whisk until mostly smooth.

4-Drizzle sauce: Pour the cream mixture evenly over the chicken and orzo without stirring, keeping layers separate.

5-Slow cook: Cover and cook on LOW for 3.5-4.5 hours or on HIGH for 2-2.5 hours until chicken reaches 165°F.

6-Shred and adjust consistency: Shred or slice the chicken, stir it into the orzo, and add a splash of chicken stock or water if the sauce is too thick.

7-Serve: Serve immediately in bowls, topped with Parmesan and a sprinkle of parsley or extra chives.

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Notes

🧀 For the creamiest results, stick to the LOW setting; high heat can cause the cream cheese to curdle.
🥬 Add frozen peas, chopped asparagus, or fresh spinach during the last 20 to 30 minutes of cooking for a fresh pop of green.
🍝 To prevent mushy orzo, add the dry pasta only during the last 20 to 30 minutes of cooking and stir it in just until tender.

Author: Ruby Bennett
Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes to 4 hours 30 minutes
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 560
Sugar: 4g
Sodium: 680mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 45g
Cholesterol: 115mg