Slow Cooker Parmesan Herb Chicken & Orzo
A comforting dish of tender chicken and orzo pasta simmered in a creamy Parmesan sauce, perfect for busy weeknights.
Equipment
- Slow Cooker
- Skillet
- Mixing Bowl
Ingredients
- 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs or a mix
- 1 medium Yellow Onion Finely diced
- 4-5 cloves Garlic Minced
- 2 tablespoons Olive Oil or Butter Optional, for searing
- 4 cups Low-Sodium Chicken Broth Approx. 950ml
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- 0.5 teaspoon Dried Rosemary Crushed slightly
- 0.25 teaspoon Red Pepper Flakes Optional, for warmth
- Salt and Black Pepper To taste (start with ½ tsp salt, ¼ tsp pepper)
- 1 cup Uncooked Orzo Pasta About 200g
- 1 cup Grated Parmesan Cheese Plus more for serving
- 0.25 to 0.5 cup Heavy Cream or Half-and-Half
- 0.25 cup Fresh Parsley Chopped, plus more for garnish
- 1 tablespoon Lemon Juice Or zest of ½ lemon, stirred in at the end
Instructions
- Optional: Sear the chicken in olive oil or butter in a skillet over medium-high heat for 2-3 minutes on each side until golden brown.
- Place the chicken in the bottom of the slow cooker.
- If you seared the chicken, add the diced onion to the skillet and sauté for 3-4 minutes, then add minced garlic for another minute. Pour this mixture over the chicken.
- If skipping searing, layer raw, seasoned chicken with raw onion and garlic in the slow cooker.
- Pour chicken broth over the chicken and aromatics. Add thyme, oregano, rosemary, red pepper flakes, salt, and pepper.
- Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours until chicken is tender.
- Once cooked, shred the chicken and return it to the slow cooker.
- Stir in uncooked orzo and cook for 20-30 minutes until orzo is tender, stirring occasionally.
- Add Parmesan cheese and optional cream, mixing until melted and creamy. Stir in parsley and lemon juice or zest before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.