Description
A cozy and comforting dish combining tender chicken, savory herbs, and creamy orzo pasta, all cooked together in a slow cooker.
Ingredients
- 1.5 lbs Boneless, Skinless Chicken Breasts or Thighs
- 1 Medium Yellow Onion, finely diced
- 4-5 Cloves Garlic, minced
- 2 Tablespoons Olive Oil or Butter (optional)
- 4 cups Low-Sodium Chicken Broth
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Oregano
- ½ teaspoon Dried Rosemary, crushed
- ¼ teaspoon Red Pepper Flakes (optional)
- Salt and Black Pepper, to taste
- 1 cup Uncooked Orzo Pasta
- 1 cup Grated Parmesan Cheese
- ¼ to ½ cup Heavy Cream or Half-and-Half (optional)
- ¼ cup Fresh Parsley, chopped
- 1 Tablespoon Lemon Juice or Zest of ½ Lemon (optional)
Instructions
- Optionally, heat olive oil in a skillet. Season and sear chicken for 2-3 minutes per side. Remove and place in slow cooker.
- If using a skillet, sauté onion for 3-4 minutes, add garlic, then transfer to slow cooker over chicken. If skipping searing, place seasoned raw chicken in slow cooker, topping with onion and garlic.
- Pour chicken broth over chicken and aromatics in the slow cooker. Sprinkle in herbs and seasonings, then stir gently.
- Secure the lid and cook on LOW for 4-6 hours or HIGH for 2-3 hours until chicken is tender and easily shredded.
- Remove chicken, shred, and set aside. Stir uncooked orzo into remaining liquid in slow cooker.
- Cook orzo on HIGH for 20-30 minutes until tender. Stir in shredded chicken, Parmesan cheese, and optionally heavy cream.
- Mix until cheese melts and sauce is creamy. Add parsley and optional lemon juice or zest.
- Adjust seasonings, ladle into bowls, and garnish with Parmesan and parsley.
Notes
For extra flavor, consider marinating the chicken in herbs a few hours before cooking. Feel free to substitute with chicken thighs for a richer taste.