Marry Me Chicken Orzo Crock Pot
Tender chicken breasts slow-cooked in a creamy sun-dried tomato sauce with orzo pasta, spinach, and Parmesan cheese. This easy one-pot meal cooks itself in your slow cooker while you handle your busy day.
Equipment
- 1 6-quart slow cooker or larger
- 1 Cutting board and sharp knife
- 1 Measuring cups and spoons
- 1 Large Skillet (optional for browning chicken)
- 1 Wooden spoon or spatula
- 1 Grater for fresh Parmesan
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1.5 cups orzo pasta uncooked
- 1 cup sun-dried tomatoes packed in oil drained and chopped
- 1 cup heavy cream
- 2 cups chicken broth low-sodium
- 4 cloves garlic minced
- 4 ounces cream cheese cubed
- 1 cup Parmesan cheese freshly grated
- 3 cups fresh baby spinach
- 2 teaspoons Italian seasoning
- 0.5 teaspoon red pepper flakes optional
- 1 teaspoon salt or to taste
- 0.5 teaspoon black pepper or to taste
Instructions
- Season your chicken breasts on both sides with salt, pepper, and half the Italian seasoning.
- Place the seasoned chicken in the bottom of your slow cooker in a single layer.
- Chop the sun-dried tomatoes into strips and mince your garlic cloves.
- Scatter the sun-dried tomatoes and garlic over the chicken in the crock pot.
- Pour the chicken broth around the chicken, keeping the tomatoes and garlic on top.
- Cut the cream cheese into cubes and drop them around the chicken.
- Sprinkle the remaining Italian seasoning and red pepper flakes over everything.
- Cover the slow cooker and set it to low for 4 to 5 hours or high for 2 to 3 hours.
- When the chicken is cooked through and tender, remove it to a cutting board.
- Shred or dice the chicken into bite-sized pieces using two forks.
- Add the heavy cream and Parmesan cheese to the liquid in the crock pot.
- Stir everything together until the cheese melts and the sauce becomes smooth.
- Add the dry orzo pasta to the sauce and stir well to coat every piece.
- Return the chicken pieces to the crock pot and mix everything together.
- Cover and cook on high for 25 to 30 minutes until the orzo is tender.
- Stir in the fresh spinach and let it wilt for about 2 minutes.
- Taste and add more salt and pepper if needed before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of chicken broth when reheating. For best results when freezing, freeze the chicken and sauce separately before adding orzo, then cook fresh orzo when ready to serve.