Name: Slow Cooker Tuscan Chicken Orzo
Prep time: 50 min
Cook time: 4 h
Total time: 4 h 50 min
Cuisine: Italian
Ingredients: 2 large chicken breasts (about 1.5 lbs), whole; 1½ tsp Italian seasoning; ½ tsp red pepper flakes; Salt and black pepper, to taste; 5 garlic cloves, minced; 1 medium onion, finely diced; 1¼ cup sun dried tomatoes (julienned in oil), plus a drizzle of the oil for depth; 1 cup low sodium chicken broth; 2 tbsp fresh basil, chopped (or 1 tsp dried basil); 1¼ cup heavy cream or half, and half, at room temperature; 1 cup orzo pasta; 2 cups tightly packed spinach, stems removed; 1¼ cup freshly grated Parmesan cheese (not pre shredded, which won’t melt smoothly)

Ingredients

Scale

2 large chicken breasts (about 1.5 lbs), whole

1½ tsp Italian seasoning

½ tsp red pepper flakes

Salt and black pepper, to taste

5 garlic cloves, minced

1 medium onion, finely diced

1¼ cup sun dried tomatoes (julienned in oil), plus a drizzle of the oil for depth

1 cup low sodium chicken broth

2 tbsp fresh basil, chopped (or 1 tsp dried basil)

1¼ cup heavy cream or half, and half, at room temperature

1 cup orzo pasta

2 cups tightly packed spinach, stems removed

1¼ cup freshly grated Parmesan cheese (not pre shredded, which won’t melt smoothly)

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Instructions

1-Season the chicken: Season chicken breasts with Italian seasoning, red pepper flakes, salt, and pepper; place in slow cooker.

2-Add aromatics and liquid: Add minced garlic, diced onion, sun-dried tomatoes, chicken broth, and basil; stir around chicken.

3-Slow cook until tender: Cover and cook on LOW 4½–5 hours or HIGH 2½–3 hours until chicken is tender and shreds easily.

4-Shred the chicken: Remove chicken, shred or slice, then return to slow cooker.

5-Cook the orzo and spinach: Stir in orzo and spinach; cover and cook on HIGH 20–30 minutes until orzo is al dente and spinach wilted.

6-Finish with cream and cheese: Turn to WARM/LOW; stir in room-temperature cream and Parmesan until melted and sauce is creamy.

7-Thicken and serve: Let sit 5–10 minutes to thicken, then serve warm with lemon if desired.

Last Step:

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Notes

🧀 Always grate Parmesan fresh from a block — pre-shredded cheese won’t melt smoothly and can make the sauce gritty.
⏲️ Set a timer when adding the orzo; even 15 minutes on high may be enough depending on your slow cooker.
🥛 Bring cream and Parmesan to room temperature for 30 minutes before adding to prevent curdling.

Author: Ruby Bennett
Prep Time: 20 minutes
Dairy warming: 30 minutes
Cook Time: 4 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Italian

Nutrition

Serving Size: 1.5 cups
Calories: 720
Sugar: 6g
Sodium: 780mg
Fat: 38g
Saturated Fat: 18g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 42g
Cholesterol: 145mg