Description

This creamy Tuscan chicken orzo is a slow cooker winner—tender shredded chicken, silky orzo pasta, and rich garlic-parmesan cream sauce with spinach and sun-dried tomatoes. One pot, Mediterranean comfort food at its best.

Ingredients

1.5 lbs boneless skinless chicken breasts

1/2 cup sun-dried tomatoes (packed in oil), drained and chopped

3 cloves garlic, minced

1 tsp Italian seasoning

1/2 tsp salt

1/4 tsp black pepper

3 cups low-sodium chicken broth

1 cup heavy cream

1 cup orzo pasta

2 cups fresh spinach, roughly chopped

1/2 cup grated parmesan cheese

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Instructions

1. Add chicken, sun-dried tomatoes, garlic, Italian seasoning, salt, pepper, and chicken broth to a slow cooker.

2. Cover and cook on low for 4–5 hours or until chicken is very tender.

3. Shred the chicken directly in the slow cooker using two forks.

4. Stir in heavy cream and orzo. Cover and cook on high for 20–30 minutes, or until orzo is tender, stirring once or twice.

5. Stir in spinach and parmesan cheese. Let sit for 5 minutes to allow spinach to wilt and sauce to thicken.

6. Taste and adjust salt and pepper if needed. Serve warm.

Notes

Don’t overcook the orzo—check it at 20 minutes for doneness.

Add crushed red pepper flakes for a kick.

Great with crusty bread or as a meal on its own.