Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo Recipe | Easy Comfort

I remember the first time I made Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo Recipe—my kitchen smelled like garlic, herbs, and warm tomato goodness. I was craving something comforting but with bright, summery flavors, and this recipe delivered.

I threw everything into the slow cooker, let the meatballs simmer, then stirred in orzo until it was lusciously creamy. The final garnish of feta, dill, and basil made me feel like I was dining in the Mediterranean.

I loved how this meal is both effortless and satisfying, perfect for nights when I want cozy food without too much fuss. You can also enjoy these garlic mushroom chicken bites recipe if you love quick and flavorful chicken dishes.

Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo Recipe

Ingredients Section

Here are the ingredients I use, with measurements and a few pro-tips based on what works best for me:

1½ pounds ground chicken (or turkey or even a mix with pork). The ground chicken keeps things lighter; I find that if you use turkey you want it very fresh.
½ cup freshly grated Parmesan cheese. Grate it yourself—pre-grated is okay but fresh gives better texture and flavor.
1 shallot, chopped. I like shallots because they’re milder than onions but still give sweetness.
8 cloves garlic: 2 chopped, 6 left whole. The whole cloves release mellow garlic flavor as they cook, chopped ones give more punch.
¼ cup fresh oregano, chopped. Fresh herbs bring brightness; dried will work but reduce the amount.
2 teaspoons paprika (sweet or regular). This gives color and a warm undertone; smoked paprika would be interesting but stronger.
1 tablespoon balsamic vinegar. Adds depth and a little tang.
Kosher salt & freshly ground black pepper to taste. I always salt gradually but taste as I go.
Chili flakes. For gentle heat—skip or reduce if you prefer mild.
2 tablespoons extra-virgin olive oil. Helps with browning and adds fruitiness.
1 1⁄2 cups cherry tomatoes. I prefer fresh, firm ones; frozen or canned change texture.
1 cup dry white wine. Adds acidity and flavor; you can use chicken broth if you don’t want wine.
2 cups of dry orzo pasta. Orzo holds up well in the crockpot; avoid overcooking.
½ cup heavy cream or whole milk. Heavy cream gives richness; whole milk is lighter but still creamy.
6 tablespoons of salted butter. Helps with the final broiling and gives shine and flavor.
1 sprig rosemary. Use fresh; it gives flavor as it broils.
4 sprigs fresh thyme. Same idea: fresh herbs give better aroma and flavor.
½ cup crumbled feta cheese. Let’s get that Greek touch; add just before serving.
Fresh basil & fresh dill, for serving. Adds color, freshness, and finishing flavor.

Note: several servings as a note of full line under the ingredients as per the ingredients quantity.

Variations

Here are some ways I’ve tweaked the recipe (and you can too), depending on dietary needs or flavor preferences:

Dairy-free: Use a plant-based cream (like coconut cream or cashew cream) instead of heavy cream, and omit or replace Parmesan and feta with dairy-free alternatives.
Lower fat version: Use turkey instead of chicken or a mix, reduce butter, and use whole milk rather than cream.
No wine: Substitute with good quality chicken broth plus a splash of lemon juice for brightness.
Extra veggies: Add chopped spinach or sun-dried tomatoes during the orzo stage—these add great texture and color.
Spice kick: Increase chili flakes or add a dash of paprika smoke or even a pinch of cayenne for more heat. For another hearty option, this chicken fajita burrito bowl recipe is packed with flavors and works great for meal prep.

Cooking Time

Here are the time frames I use when making Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo:

Prep Time: 20 minutes
Cooking Time: 4 hours 20 minutes
Total Time: roughly 4 hours 20 minutes

Equipment You Need

Here’s what I use and why each is helpful:

Crockpot / slow cooker – to cook meatballs and sauce hands-off over time.
Mixing bowl – to combine meatball ingredients thoroughly.
Baking sheet – for broiling the meatballs at the end to add crispness.
Measuring cups/spoons – for accurate proportions, especially of herbs, wine, and dairy.
Wooden spoon or silicone spatula – for stirring orzo without crushing meatballs.

How to Make Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo

Here’s how I make this recipe step-by-step:

Preparing the Meatball Mixture

I combine ground chicken (or turkey/pork), grated Parmesan, chopped shallot, two cloves of chopped garlic, fresh oregano, paprika, balsamic vinegar, salt, pepper, and chili flakes in a bowl. Then I coat my hands lightly in olive oil (that helps avoid sticking) and roll the mixture into tablespoon-sized meatballs.

Slow Cooking the Meatballs

I place the meatballs in the crockpot, pour over the wine, add cherry tomatoes and the whole garlic cloves, then cover and cook either on low for about 3-4 hours or on high for 1-2 hours until the meatballs are cooked through. The wine and tomatoes develop into a flavorful sauce during this time.

Adding, Cooking the Orzo & Finishing Touches

Once the meatballs are done, I remove them (and the whole garlic cloves) and set them aside. Then I stir orzo and some water into the crockpot, cover, and cook until the orzo is al dente—about 20-30 minutes.

After that, I stir in the cream or milk, then broil the meatballs with butter, rosemary, and thyme until they get a nice crisp on top. Finally, I serve the meatballs over the creamy orzo, topped with crumbled feta, fresh basil, and dill.

Additional Tips for Making this Recipe Better

From my experience, here are a few things that make a big difference:

Lightly oil your hands (or wear gloves) when rolling meatballs so they’re more uniform and don’t stick.
Don’t skip the broiling step. Even though it’s optional, I’ve found that it adds texture and caramelized flavor I really enjoy.
Taste and adjust seasonings after the orzo stage. Sometimes it needs more salt, pepper, or a splash of lemon or vinegar to brighten.
Be careful with orzo timing. Overcooked orzo can get mushy; I check a little early and tend to stop cooking when it’s just tender.

How to Serve Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo

I like to spoon the creamy orzo onto the plate first so it acts like a bed, then nestle the meatballs on top. I drizzle any buttery/herbed juices over the top for shine. Crumbled feta looks lovely, especially white against red and golden hues.

Garnish with fresh basil leaves and dill sprigs for color and aroma. A lemon wedge on the side adds a fresh pop if diners want. Serve with a crisp green salad or roasted vegetables to balance richness. For more inspiration, you can explore even more dinner recipes that bring variety and comfort to your table.

Nutritional Information

Here are approximate values per serving based on the recipe:

Calories: around 684 kcal per serving
Protein: generous amount thanks to the ground chicken and milk/cheese—roughly 35-40 grams (estimate based on ingredients).
Carbohydrates: mostly from the orzo and tomatoes—approximately 50-60 grams.
Fat: includes fats from olive oil, butter, cream, and cheeses—around 35-40 grams.

Make Ahead and Storage

Here’s how I handle leftovers, freezing, and reheating:

Storage guidelines
I let the dish cool to nearly room temperature, then transfer to airtight containers. In the fridge, it stays good for about 3-4 days.

Freezing
If I want to freeze, I freeze the meatballs separate from orzo, or freeze the entire dish in freezer-safe containers. It keeps well for about 2-3 months.

Reheating
To reheat, I thaw (if frozen) in the fridge overnight, then gently warm in a saucepan over low-medium heat, adding a splash of water or broth to loosen the sauce, stirring so the orzo doesn’t stick. If you have broiler capability, re-broil the meatballs briefly to revive some crispness.

Why You’ll Love This Recipe

Here are some reasons I think this dish is special:

It’s set-and-forget friendly: once you assemble and turn on the crockpot, you can wander off.
Balanced flavors: you get creamy, tart, herbal, and savory all in one bowl.
Versatile: you can swap proteins, try dairy-free versions, or add more veggies as you like.
Feels elegant but is easy: feta, fresh herbs, a broiled finish make it feel like a restaurant dish without hours of work.
Great for meal prep: leftover orzo + meatballs can become lunches or part of another meal easily.

Ash Tyrrell

Crockpot Greek Chicken Meatballs with Creamy Tomato Orzo Recipe

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Prep Time 20

Cook Time 4 20

Ingredients Method Notes

Ingredients

1½ pounds ground chicken or turkey or even a mix with pork. The ground chicken keeps things lighter; I find that if you use turkey you want it very fresh.
½ cup freshly grated Parmesan cheese. Grate it yourself—pre-grated is okay but fresh gives better texture and flavor.
1 shallot chopped. I like shallots because they’re milder than onions but still give sweetness.
8 cloves garlic: 2 chopped 6 left whole. The whole cloves release mellow garlic flavor as they cook, chopped ones give more punch.
¼ cup fresh oregano chopped. Fresh herbs bring brightness; dried will work but reduce the amount.
2 teaspoons paprika sweet or regular. This gives color and a warm undertone; smoked paprika would be interesting but stronger.
1 tablespoon balsamic vinegar. Adds depth and a little tang.
Kosher salt & freshly ground black pepper to taste. I always salt gradually but taste as I go.
Chili flakes. For gentle heat—skip or reduce if you prefer mild.
2 tablespoons extra-virgin olive oil. Helps with browning and adds fruitiness.
1 1/2 cups cherry tomatoes. I prefer fresh firm ones; frozen or canned change texture.
1 cup dry white wine. Adds acidity and flavor; you can use chicken broth if you don’t want wine.
2 cups of dry orzo pasta. Orzo holds up well in the crockpot; avoid overcooking.
½ cup heavy cream or whole milk. Heavy cream gives richness; whole milk is lighter but still creamy.
6 tablespoons of salted butter. Helps with the final broiling and gives shine and flavor.
1 sprig rosemary. Use fresh; it gives flavor as it broils.
4 sprigs fresh thyme. Same idea: fresh herbs give better aroma and flavor.
½ cup crumbled feta cheese. Let’s get that Greek touch; add just before serving.
Fresh basil & fresh dill for serving. Adds color, freshness, and finishing flavor.

Method

I combine ground chicken (or turkey/pork), grated Parmesan, chopped shallot, two cloves of chopped garlic, fresh oregano, paprika, balsamic vinegar, salt, pepper, and chili flakes in a bowl. Then I coat my hands lightly in olive oil (that helps avoid sticking) and roll the mixture into tablespoon-sized meatballs.
I place the meatballs in the crockpot, pour over the wine, add cherry tomatoes and the whole garlic cloves, then cover and cook either on low for about 3-4 hours or on high for 1-2 hours until the meatballs are cooked through. The wine and tomatoes develop into a flavorful sauce during this time.
Once the meatballs are done, I remove them (and the whole garlic cloves) and set them aside. Then I stir orzo and some water into the crockpot, cover, and cook until the orzo is al dente—about 20-30 minutes.
After that, I stir in the cream or milk, then broil the meatballs with butter, rosemary, and thyme until they get a nice crisp on top. Finally, I serve the meatballs over the creamy orzo, topped with crumbled feta, fresh basil, and dill.

Notes

Lightly oil your hands (or wear gloves) when rolling meatballs so they’re more uniform and don’t stick.
Don’t skip the broiling step. Even though it’s optional, I’ve found that it adds texture and caramelized flavor I really enjoy.
Taste and adjust seasonings after the orzo stage. Sometimes it needs more salt, pepper, or a splash of lemon or vinegar to brighten.
Be careful with orzo timing. Overcooked orzo can get mushy; I check a little early and tend to stop cooking when it’s just tender.