Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo Recipe
I can’t wait to share this recipe with you because it turned out to be one of the tastiest meals I’ve made in a long time. These crockpot garlic butter chicken meatballs with creamy orzo hit every note perfectly.
The meatballs are juicy, the orzo is creamy and flavorful, and there’s even some hidden spinach and sun-dried tomatoes for those extra pops of color and nutrition. Trust me, this dish is going to be your new comfort food favorite!
Credit: halfbakedharvest
Ingredients
Here’s everything you’ll need to make this delicious dish. Each ingredient brings its own magic to the recipe, so don’t skip any!
- 1 ½ pounds ground chicken (or substitute with turkey or pork for a twist).
- 3 tablespoons Italian seasoning (adds the perfect herbal touch for balanced flavor).
- 1 tablespoon Dijon mustard (gives the meatballs a subtle tang and depth).
- 1 cup freshly grated Parmesan cheese (pre-grated lacks flavor; fresh is always better!).
- Kosher salt and black pepper, to taste (seasoning makes all the difference).
- 1 onion, quartered (infuses sweetness and depth into the dish as it cooks).
- 1 head of garlic, top trimmed to expose the cloves (roasts beautifully for a mellow garlic flavor).
- 1 cup dry white wine, like Pinot Grigio (or use broth for alcohol-free cooking).
- 6 tablespoons salted butter (creates a luxurious sauce base).
- 1 sprig of fresh rosemary (optional, but adds an earthy fragrance).
- 2 cups dry orzo pasta (perfectly absorbs all the rich flavors).
- 2 cups fresh baby spinach (frozen can be watery – fresh gives a lovely texture).
- ½ cup chopped sun-dried tomatoes (provides bursts of tangy richness).
- ½ cup heavy cream or canned full-fat coconut milk (both create a luscious, creamy finish).
Note: This recipe serves about 6 generously.
Variations
This recipe is super versatile, allowing you to tweak for dietary preferences or flavor adjustments:
- Substitute heavy cream with coconut milk to make it dairy-free.
- Replace ground chicken with ground beef or turkey for a different flavor profile.
- Add a pinch of red chili flakes for a little heat.
- Use vegetable broth instead of white wine for a non-alcoholic version.
- Incorporate some finely chopped mushrooms or zucchini into the meatballs for extra veggies.
For another sticky and flavorful dish, check out this sticky spicy BBQ chicken recipe that’s sure to impress.
Cooking Time
Know how much time you need to carve out for this dish:
- Prep Time: 20 minutes
- Cooking Time: 4 hours
- Total Time: 4 hours 20 minutes
Equipment You Need
You won’t need fancy tools for this meal, just kitchen basics:
- Crockpot or slow cooker (for cooking the meatballs and orzo perfectly).
- Large mixing bowl (to combine the meatball ingredients).
- Cutting board and knife (for prepping garlic, onion, and other ingredients).
- Baking sheet (for broiling the meatballs).
- Wooden spoon or spatula (for stirring ingredients).
How to Make Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo?
This recipe comes together easily with a few simple steps. Follow along and you’ll have a dish to impress everyone at your table!
Prepare the Meatballs
Start by making the star of the dish, the meatballs. Combine ground chicken, Italian seasoning, Dijon mustard, Parmesan, salt, and pepper in a large bowl. Use your hands to mix everything just until combined. Roll the mixture into evenly-sized meatballs, about a tablespoon each, and place them directly in the crockpot. Adding a drizzle of olive oil here can help prevent sticking.
Begin the Slow Cook
Pour the white wine into the crockpot, allowing the liquid to partly submerge the meatballs. Add the quartered onion and a whole trimmed head of garlic. Set your slow cooker to low and cook for 3-4 hours or, if you’re short on time, cook on high for 1-2 hours. The slow cooking allows the flavors to meld while keeping the meatballs moist.
Broil for Extra Flavor
Once the meatballs are cooked, transfer them along with the roasted garlic onto a baking sheet. Broil these for 2-3 minutes at high heat with some butter and a sprig of rosemary. This step adds a golden crispness to the exterior while enhancing the buttery garlic flavor.
Cook the Orzo
Turn the heat on your crockpot to high. Stir the dry orzo directly into the flavorful broth left in the crockpot. Add 1 cup of water if the liquid level seems low. Cover and cook the orzo for about 20 minutes or until it’s tender. Once cooked, mix in the baby spinach, sun-dried tomatoes, and heavy cream. Stir until the ingredients are evenly incorporated and the orzo becomes creamy.
Combine and Finish
Toss the broiled meatballs back into the slow cooker with the creamy orzo mixture. Serve hot, drizzling the leftover garlic butter from the baking sheet over individual portions.
Credit: tasteandtellblog
Additional Tips for Making this Recipe Better
I’ve made this dish several times now, and here are some insider tips to take it to the next level:
- Add some breadcrumbs to the meatball mix for additional moisture and texture.
- Use a quality Parmesan with a rich, nutty flavor.
- If you’re using wine, a dry version like Sauvignon Blanc works best for balancing the creaminess.
- Make sure to trim the garlic head properly; roasted garlic becomes soft and sweet.
- Add more spinach if you want extra greens, or cut back for a less veggie-heavy dish.
For those who love a spicy kick, you might enjoy this spicy jalapeno chicken recipe as well.
How to Serve Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo?
I usually serve this dish in shallow bowls to show off the creamy orzo and golden meatballs. Garnish with a sprinkling of freshly grated Parmesan and chopped parsley or rosemary. If you want an extra pop of color, top it with a few slivers of sun-dried tomato. Serve alongside some crusty bread to soak up the sauce and a fresh side salad for balance.
Nutritional Information
Here’s an idea of the nutritional value per serving:
- Calories: 878
- Protein: 45g
- Carbohydrates: 58g
- Fat: 51g
Make Ahead and Storage
This dish is ideal for prepping ahead or storing leftovers:
- Storage: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Freezing: Freeze the meatballs and orzo mixture separately for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm on the stove or microwave, adding a splash of broth or cream to revive the creamy texture.
Why You’ll Love This Recipe?
There are so many reasons to add this to your recipe rotation:
- It’s a complete meal with protein, carbs, and vegetables all in one dish.
- The slow cooker does most of the work, saving you time and effort.
- The recipe is flexible, allowing you to customize ingredients to your preferences.
- The flavors are rich, comforting, and perfect for any season.
- Leftovers taste just as good, if not better, the next day.
This garlic butter chicken meatball dish is bound to become a family favorite. It’s easy, tasty, and makes dinnertime something to look forward to! You can also enjoy similar chicken recipes for more inspiration.
Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo Recipe
Ingredients
Method
- Start by making the star of the dish, the meatballs. Combine ground chicken, Italian seasoning, Dijon mustard, Parmesan, salt, and pepper in a large bowl. Use your hands to mix everything just until combined. Roll the mixture into evenly-sized meatballs, about a tablespoon each, and place them directly in the crockpot. Adding a drizzle of olive oil here can help prevent sticking.
- Pour the white wine into the crockpot, allowing the liquid to partly submerge the meatballs. Add the quartered onion and a whole trimmed head of garlic. Set your slow cooker to low and cook for 3-4 hours or, if you’re short on time, cook on high for 1-2 hours. The slow cooking allows the flavors to meld while keeping the meatballs moist.
- Once the meatballs are cooked, transfer them along with the roasted garlic onto a baking sheet. Broil these for 2-3 minutes at high heat with some butter and a sprig of rosemary. This step adds a golden crispness to the exterior while enhancing the buttery garlic flavor.
- Turn the heat on your crockpot to high. Stir the dry orzo directly into the flavorful broth left in the crockpot. Add 1 cup of water if the liquid level seems low. Cover and cook the orzo for about 20 minutes or until it’s tender. Once cooked, mix in the baby spinach, sun-dried tomatoes, and heavy cream. Stir until the ingredients are evenly incorporated and the orzo becomes creamy.
- Toss the broiled meatballs back into the slow cooker with the creamy orzo mixture. Serve hot, drizzling the leftover garlic butter from the baking sheet over individual portions.
Notes
- Add some breadcrumbs to the meatball mix for additional moisture and texture.
- Use a quality Parmesan with a rich, nutty flavor.
- If you’re using wine, a dry version like Sauvignon Blanc works best for balancing the creaminess.
- Make sure to trim the garlic head properly; roasted garlic becomes soft and sweet.
- Add more spinach if you want extra greens, or cut back for a less veggie-heavy dish.
