Introduction

Remember those nights when you just crave something warm, comforting, and utterly delicious, but don’t have a ton of energy to cook? This Slow Cooker Creamy Tuscan Chicken Orzo is exactly what you need! It’s like a warm hug in a bowl, and the best part? Your slow cooker does most of the heavy lifting, leaving you with more time to actually enjoy your evening. Seriously, this dish is so simple, it feels like magic.

Why You’ll Love This Recipe

Fast (Well, Slow Cooker Fast!): Prep takes minutes, then let your slow cooker work its magic.
Incredibly Easy: Minimal chopping, no fancy techniques – just toss and go!
Perfect for Gifting: Imagine bringing a batch of this creamy goodness to a new parent or a friend under the weather. Pure comfort!
A True Crowd-Pleaser: From picky eaters to seasoned foodies, everyone devours this creamy, flavorful dish.

Ingredients

Gathering your ingredients is half the fun! Here’s what you’ll need for this incredibly satisfying dish:

2 boneless, skinless chicken breasts, cut into small cubes: This makes the chicken tender and easy to eat.
1 teaspoon Italian seasoning: A little sprinkle of herbaceous goodness.
¼ teaspoon red pepper flakes: Just a hint of warmth, you can add more if you like it spicy!
Salt and pepper, to taste: The essential flavor boosters.
4 cloves garlic, minced: Because everything is better with garlic!
1 small onion, diced: Adds a lovely sweetness and depth.
1 cup sun-dried tomatoes, chopped (not packed in oil): These little gems bring a burst of tangy, savory flavor.
½ cup low-sodium chicken broth: The base of our luscious sauce.
1 cup heavy cream: This is where the magic of creamy happens!
1 cup fresh spinach, roughly chopped: A touch of green to make it feel a little healthier (and prettier!).
1 cup orzo pasta: These tiny pasta shapes are perfect for soaking up all that delicious sauce.
1 cup grated Parmesan cheese: The finishing touch that makes everything oh-so-creamy and cheesy.

How to Make It

Ready to create some kitchen magic? Let’s get this easy peasy recipe going!

First things first, get your slow cooker ready. Place your cubed chicken right into the bottom of the slow cooker.
Now, let’s season things up! Sprinkle the chicken generously with Italian seasoning, red pepper flakes (if using), and a good pinch of salt and pepper.
Next, toss in the minced garlic, your diced onion, and those lovely chopped sun-dried tomatoes.
Pour in the chicken broth and the decadent heavy cream. Oh, it’s already smelling good, isn’t it?
Give everything a good stir to make sure all those yummy flavors are mingling together.
Pop the lid on your slow cooker, set it to low, and let it cook for about 4 to 5 hours. You’ll know it’s ready when the chicken is cooked all the way through and is super tender.
Now for the final flourish! Stir in your chopped spinach and the orzo pasta.
Cover it back up and let it cook for another 30 to 45 minutes. This is when the orzo will become perfectly tender and soak up all that glorious liquid, making the sauce wonderfully thick.
Once the orzo is done, stir in that glorious grated Parmesan cheese until it’s all melted and the sauce is lusciously creamy.
And there you have it! Serve this comforting masterpiece immediately. It’s perfect on its own or with a side of crusty bread for dipping.

Substitutions & Additions

This recipe is fantastic as is, but if you’re feeling adventurous or need to make a swap, here are some ideas:

Chicken: Boneless, skinless chicken thighs would also work wonderfully here and can be a little more forgiving if cooked slightly too long.
Veggies: Feel free to toss in some halved cherry tomatoes during the last hour of cooking for an extra pop of freshness. Sliced mushrooms or even some frozen peas added with the spinach would be delicious too!
Spice Level: If you’re sensitive to heat, omit the red pepper flakes entirely. If you love a kick, add a pinch more or even a dash of your favorite hot sauce at the end.
Creaminess: For a slightly lighter version, you could try using half-and-half instead of heavy cream, though the results will be less rich.

Tips for Success

A few little tips to make sure your Tuscan Chicken Orzo turns out perfectly every single time:

Don’t Overcook the Chicken: While slow cookers are forgiving, cutting the chicken into small, uniform pieces helps ensure it cooks through evenly without becoming dry.
Check the Orzo: Keep an eye on the orzo during the final cooking stage. You want it tender, but not mushy. If it seems to be absorbing liquid too quickly and isn’t tender yet, you can add a tiny splash more chicken broth.
Prep Ahead: You can do all the chopping (chicken, onion, sun-dried tomatoes) the night before and store them in airtight containers in the fridge. This makes morning assembly a breeze!
Stirring is Key: Make sure to give everything a good stir before serving, especially after adding the Parmesan, to ensure that creamy, cohesive sauce.

How to Store It

Leftovers are a gift! This creamy orzo dish reheats beautifully.

Let the dish cool completely before storing.
Transfer any leftovers to an airtight container and refrigerate. It should stay fresh in the refrigerator for up to 3-4 days.
When you’re ready to enjoy it again, gently reheat it on the stovetop over low heat, stirring frequently. You might need to add a splash of milk or broth to loosen up the sauce as it reheats.

FAQs

Got a few lingering questions? We’ve got answers!

Can I make this ahead of time?

Yes, you can certainly prep all the ingredients ahead of time and store them in the slow cooker insert, covered, in the refrigerator overnight. Just turn it on in the morning!

What kind of slow cooker size is best?

This recipe is generally best suited for a 4-quart or 6-quart slow cooker. You want enough room for everything to cook evenly without being too crowded.

Is this recipe gluten-free?

No, this recipe contains orzo pasta, which is made from wheat. You could experiment with gluten-free pasta options, but cooking times might vary.

Cozy Slow Cooker Creamy Tuscan Chicken Orzo

This Slow Cooker Creamy Tuscan Chicken Orzo is a warm, comforting, and delicious dish that's perfect for busy weeknights. The slow cooker does most of the work, making it incredibly easy to prepare with minimal effort.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 5

Servings 4 servings

Equipment

Slow Cooker 4-quart or 6-quart recommended

Ingredients

Main ingredients

2 boneless, skinless chicken breasts chicken breasts cut into small cubes
1 teaspoon Italian seasoning
0.25 teaspoon red pepper flakes optional, adjust to taste
to taste salt and pepper
4 cloves garlic minced
1 small onion diced
1 cup sun-dried tomatoes chopped, not packed in oil
0.5 cup low-sodium chicken broth
1 cup heavy cream
1 cup fresh spinach roughly chopped
1 cup orzo pasta
1 cup grated Parmesan cheese

Instructions

Place your cubed chicken right into the bottom of the slow cooker.
2 boneless, skinless chicken breasts chicken breasts
Sprinkle the chicken generously with Italian seasoning, red pepper flakes (if using), and a good pinch of salt and pepper.
2 boneless, skinless chicken breasts chicken breasts
Toss in the minced garlic, your diced onion, and those lovely chopped sun-dried tomatoes.
2 boneless, skinless chicken breasts chicken breasts
Pour in the chicken broth and the decadent heavy cream.
2 boneless, skinless chicken breasts chicken breasts
Give everything a good stir to make sure all those yummy flavors are mingling together.
Pop the lid on your slow cooker, set it to low, and let it cook for about 4 to 5 hours. You'll know it's ready when the chicken is cooked all the way through and is super tender.
Stir in your chopped spinach and the orzo pasta.
2 boneless, skinless chicken breasts chicken breasts
Cover it back up and let it cook for another 30 to 45 minutes. This is when the orzo will become perfectly tender and soak up all that glorious liquid, making the sauce wonderfully thick.
Once the orzo is done, stir in that glorious grated Parmesan cheese until it's all melted and the sauce is lusciously creamy.
2 boneless, skinless chicken breasts chicken breasts
Serve this comforting masterpiece immediately. It's perfect on its own or with a side of crusty bread for dipping.

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days and reheated on the stovetop over low heat, stirring frequently, with a splash of milk or broth to loosen the sauce.