introduction
This slow cooker Tuscan Chicken and Orzo is creamy, warm, and easy to make. It uses simple pantry items and cooks while you do other things. If you like easy slow cooker meals, try our creamy chicken tortilla soup recipe for another simple dinner idea.
why make this recipe
Make this when you want a low-effort, cozy meal. The slow cooker does most of the work. The dish is creamy, has tender chicken, and fills you up. It is good for weeknights and for feeding a small family. For more comfort food ideas, see this cheesy queso ground beef and rice recipe.
how to make Tuscan Chicken and Orzo
Start by layering the chicken, tomatoes, onion, garlic, and seasonings in the slow cooker. Let it cook until the chicken is very tender. Shred the chicken, stir in the orzo and cream, and cook until the pasta is soft. Stir in fresh spinach at the end so it wilts but keeps color. For site notes and policy about recipes, you can read the terms and conditions page.
Ingredients :
- 1 pound chicken breasts
- 1 cup orzo pasta
- 1 can diced tomatoes
- 1 cup spinach
- 1 cup heavy cream
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Parmesan cheese for serving
Directions :
- In the slow cooker, place the chicken breasts, diced tomatoes, onion, garlic, Italian seasoning, salt, and pepper.
- Cook on low for 6 hours or high for 3 hours.
- Shred the chicken with two forks.
- Stir in the orzo and heavy cream.
- Cook for an additional 30 minutes on high, or until the orzo is tender.
- Stir in the spinach before serving.
- Serve topped with Parmesan cheese.
how to serve Tuscan Chicken and Orzo
Serve hot in bowls and top with grated Parmesan. Add a green salad or crusty bread on the side. You can also drizzle a little olive oil and add black pepper. If you want a matching side, try pairing with a warm soup like our creamy chicken tortilla soup for a fuller meal.
how to store Tuscan Chicken and Orzo
Let the dish cool to room temperature before storing. Put it in an airtight container and keep it in the fridge for 3–4 days. Reheat gently on the stove with a splash of water or cream to loosen the sauce. You can freeze portions in freezer-safe containers for up to 2 months, but note that orzo may soften more after freezing.
tips to make Tuscan Chicken and Orzo
- Use low-sodium tomatoes if you watch salt.
- Add the orzo near the end so it does not get too soft.
- Stir the dish once or twice when the orzo cooks to stop sticking.
- If the sauce is too thick, add a little chicken broth or water.
- Taste and adjust salt and pepper before serving.
variation (if any)
- Use chicken thighs instead of breasts for more flavor.
- Add sun-dried tomatoes or roasted red peppers for a tangy twist.
- Swap heavy cream for half-and-half for a lighter dish.
- Stir in a handful of shredded mozzarella or crumbled feta before serving.
FAQs
Q: Can I use frozen chicken?
A: Yes. Use frozen chicken and add extra cooking time until it reaches 165°F. Check it stays fully cooked before shredding.
Q: Can I cook the orzo on the stove instead of in the slow cooker?
A: Yes. Cook orzo on the stove until al dente and stir it into the shredded chicken with the cream. This keeps the pasta texture firmer.
Q: Can I make this on the stovetop instead of a slow cooker?
A: Yes. Cook the onions and garlic in a pan, add tomatoes and chicken, simmer until chicken is tender, shred, then add orzo and cream and cook until the pasta is done.
Q: Will the spinach go bad if left in the pot too long?
A: Spinach wilts quickly. Stir it in at the end and serve soon to keep color and texture.
Tuscan Chicken and Orzo
Ingredients
Method
- In the slow cooker, place the chicken breasts, diced tomatoes, onion, garlic, Italian seasoning, salt, and pepper.
- Cook on low for 6 hours or high for 3 hours.
- Shred the chicken with two forks.
- Stir in the orzo and heavy cream.
- Cook for an additional 30 minutes on high, or until the orzo is tender.
- Stir in the spinach before serving.