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crockpot garlic butter chicken meatballs with creamy orzo
Ash Tyrrell

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. 
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Prep Time 20 minutes
Cook Time 4 hours
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.