why make this recipe
Slow Cooker Parmesan Herb Chicken & Orzo is a comforting dish that brings warmth and flavor to your table. It’s easy to make, requires minimal hands-on time, and is perfect for busy days. The slow cooker does all the work, allowing the chicken to become tender while the orzo absorbs all the delicious flavors. Plus, it’s a one-pot meal, meaning less cleanup for you!
how to make Slow Cooker Parmesan Herb Chicken & Orzo
Ingredients:
- Chicken: 1.5 lbs (about 680g) Boneless, Skinless Chicken Breasts or Thighs (or a mix)
- Aromatics:
- 1 Medium Yellow Onion, finely diced
- 4-5 Cloves Garlic, minced
- Fat: 2 Tablespoons Olive Oil or Butter (optional, for searing/sautéing)
- Liquid: 4 cups (approx. 950ml) Low-Sodium Chicken Broth
- Herbs:
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- ½ teaspoon Dried Rosemary, crushed slightly
- ¼ teaspoon Red Pepper Flakes (optional, for a hint of warmth)
- Salt and Black Pepper, to taste (start with ½ tsp salt, ¼ tsp pepper)
- Pasta: 1 cup (about 200g) Uncooked Orzo Pasta
- Dairy/Cheese:
- 1 cup (about 100g) Grated Parmesan Cheese, plus more for serving
- ¼ to ½ cup (60-120ml) Heavy Cream or Half-and-Half (optional, for extra creaminess)
- Fresh Finish: ¼ cup Fresh Parsley, chopped (plus more for garnish)
- Optional Brightness: 1 Tablespoon Lemon Juice or Zest of ½ Lemon (stirred in at the end)
Directions:
- For maximum flavor, you can perform this optional step. Heat the olive oil or butter in a large skillet over medium-high heat. Season the chicken generously with salt and pepper. Sear the chicken for 2-3 minutes per side until golden brown (it doesn’t need to be cooked through). Remove the chicken and place it in the bottom of your slow cooker insert (minimum 4-quart size, 6-quart recommended).
- If you used the skillet, add the diced onion to the remaining drippings and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Scrape the onion and garlic mixture into the slow cooker over the chicken. If skipping the searing step, simply place the raw, seasoned chicken in the slow cooker and scatter the raw onion and garlic over the top.
- Pour the chicken broth over the chicken and aromatics in the slow cooker. Sprinkle in the dried thyme, dried oregano, dried rosemary, optional red pepper flakes, and your initial amount of salt and black pepper. Gently stir to combine the liquids and seasonings around the chicken.
- Secure the lid on the slow cooker. Cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Cooking time will vary slightly based on your slow cooker model and whether you used breasts (cook faster) or thighs. The chicken should be very tender and easily shredded.
- Once the cooking time is complete, carefully remove the chicken pieces from the slow cooker. Leave the cooking liquid in the slow cooker insert. Using two forks, shred the chicken into bite-sized pieces.
- Turn the slow cooker setting to HIGH (if it wasn’t already). Stir the uncooked orzo directly into the hot broth remaining in the slow cooker. Ensure the orzo is mostly submerged in the liquid. Place the lid back on and cook for approximately 20-30 minutes, or until the orzo is tender (al dente) and has absorbed most of the liquid. The exact time can vary depending on your slow cooker and the brand of orzo, so check it periodically after 15 minutes. Stir occasionally to prevent sticking, especially around the edges. If the liquid seems too low when adding the orzo, you can add an extra ½ cup of hot broth or water.
- Once the orzo is cooked to your liking, stir the shredded chicken back into the slow cooker. Add the grated Parmesan cheese and the optional heavy cream or half-and-half. Stir everything together gently until the cheese is melted and the sauce is creamy. Stir in the chopped fresh parsley and the optional lemon juice or zest.
- Sample the dish and adjust seasonings as needed. Add more salt, pepper, or even a pinch more red pepper flakes if desired. If the mixture seems too thick, you can stir in a splash more warm broth or cream.
- Ladle the creamy Parmesan Herb Chicken & Orzo into bowls. Garnish with extra grated Parmesan cheese and a sprinkle of fresh parsley. Serve immediately and enjoy!
how to serve Slow Cooker Parmesan Herb Chicken & Orzo
Serve this dish hot in bowls. You can add extra Parmesan cheese on top for added flavor and sprinkle fresh parsley for a pop of color. It pairs well with a simple side salad or crusty bread to soak up the creamy sauce.
how to store Slow Cooker Parmesan Herb Chicken & Orzo
Store any leftovers in an airtight container in the refrigerator. It can last for up to 3 days. When reheating, you may need to add a splash of broth or cream to restore its creamy texture.
tips to make Slow Cooker Parmesan Herb Chicken & Orzo
- For extra flavor, consider searing the chicken first before adding it to the slow cooker.
- Use low-sodium chicken broth to control the saltiness of the dish.
- Feel free to customize the herbs and spices according to your taste preferences.
variation
You can easily switch up the protein by using turkey or pork instead of chicken. Adding vegetables like spinach or kale in the last few minutes of cooking can also enhance the nutrition of this dish.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but you may need to increase the cooking time by an hour or so on LOW, and the chicken may not shred as easily.
2. Can I substitute orzo with another type of pasta?
Yes, you can use any small pasta, but cooking times may vary. Adjust the time based on the pasta you choose.
3. Is there a dairy-free option for this recipe?
Yes, you can omit the cheese and cream or use dairy-free alternatives to make this recipe dairy-free.
Slow Cooker Parmesan Herb Chicken & Orzo Recipe
This delightful slow cooker recipe brings together tender chicken, fragrant herbs, and creamy orzo for a comforting and flavorful meal with minimal effort. Perfect for a weeknight dinner, it offers a rich and satisfying experience.
Equipment
- Slow Cooker
- Forks
Ingredients
Chicken
- 2 lbs boneless, skinless chicken breasts or thighs cut into 1-inch pieces
Vegetables & Aromatics
- 1 medium yellow onion chopped
- 4 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 medium celery stalks diced
Liquids & Dairy
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese grated, plus more for garnish
Seasoning & Herbs
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon dried thyme
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1/4 cup fresh parsley chopped for garnish
Pasta
- 1 cup orzo pasta uncooked
Other
- 1 tablespoon olive oil
- 1 tablespoon cornstarch optional, for thickening
Instructions
Cooking
- Lightly grease the slow cooker with olive oil. Add the chicken pieces, chopped onion, minced garlic, diced carrots, and diced celery to the slow cooker.
- Pour in the chicken broth and heavy cream. Stir in the Italian seasoning, thyme, salt, and black pepper.
- Cover and cook on low for 4-6 hours or on high for 2-3 hours, or until the chicken is cooked through and tender.
- Remove the chicken and shred it using two forks. Return the shredded chicken to the slow cooker.
- Stir in the uncooked orzo pasta and grated Parmesan cheese. Cook on high for an additional 20-30 minutes, or until the orzo is tender and has absorbed most of the liquid. If the sauce is too thin, whisk together cornstarch and a tablespoon of water, then stir into the slow cooker and cook for another 15 minutes, until thickened.
- Garnish with fresh parsley and additional Parmesan cheese, if desired. Serve hot and enjoy!
Notes
For a richer flavor, you can briefly sear the chicken pieces in a pan before adding them to the slow cooker. Adjust the seasoning to your preference, and feel free to add other vegetables like peas or spinach during the last 30 minutes of cooking. This dish reheats well and is great for meal prep.