Ingredients
- 1.5–2 lbs boneless, skinless chicken breasts or thighs
- 1 cup orzo pasta (uncooked)
- 1 tbsp olive oil or butter
- 3 garlic cloves, minced
- 1/3 cup sun-dried tomatoes (packed in oil or rehydrated)
- 2 cups baby spinach or chopped kale
- 3 cups chicken broth or stock
- 3/4 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper to taste
- Optional: 1/4 tsp red pepper flakes
Instructions
- Season chicken with salt, pepper, and Italian seasoning. Place in the slow cooker.
- Sprinkle minced garlic, chopped sun-dried tomatoes, and 1 cup spinach or kale around the chicken.
- Pour in chicken broth until the chicken is nearly covered.
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until chicken is tender.
- Remove chicken, shred with two forks, and return to slow cooker.
- Stir in uncooked orzo, cream, Parmesan, and red pepper flakes if using. Cover and cook on high for 20–30 minutes until orzo is tender.
- Stir in remaining spinach if desired. Adjust seasoning to taste.
- Serve warm directly from the slow cooker.
Notes
- Use coconut milk for a dairy-free option.
- Add mushrooms or artichokes for extra veggies.
- Top with chopped bacon or fresh basil for added flavor.
- Use frozen chicken, extending cook time as needed.
- Thicken sauce with a cornstarch slurry if desired.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 130mg
