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Slow Cooker Creamy Tuscan Chicken Orzo Recipe
Ash Tyrrell

Slow Cooker Creamy Tuscan Chicken Orzo Recipe

I recently tried this Slow Cooker Creamy Tuscan Chicken Orzo, and let me tell you—it completely blew me away. From the moment I opened the slow cooker, the aroma of garlic, sun-dried tomatoes, and creamy sauce filled my kitchen.
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Prep Time 15 minutes
Cook Time 2 hours
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts – I prefer fresh chicken for juiciness; frozen can water down the sauce.
  • 1 teaspoon salt – enhances all the flavors without overpowering.
  • ½ teaspoon black pepper – freshly cracked for the best aroma.
  • 1 teaspoon garlic powder – complements the fresh garlic and saves prep time.
  • 1 teaspoon Italian seasoning – a mix of herbs to give that classic Tuscan flavor.
  • 1 ½ cups chicken broth – use low-sodium to control saltiness.
  • 1 cup sun-dried tomatoes chopped – I like oil-packed for extra richness; avoid dry ones unless rehydrated.
  • 3 cloves garlic minced – fresh garlic makes the sauce vibrant and aromatic.
  • 1 cup heavy cream – provides that luxurious creamy texture.
  • ½ cup grated Parmesan cheese – freshly grated melts better and enhances flavor.
  • 1 teaspoon crushed red pepper flakes – optional adds a subtle kick.
  • 1 cup orzo pasta – cooks perfectly in the slow cooker; I avoid overcooking to keep it al dente.
  • 2 cups fresh baby spinach – don’t use frozen; fresh maintains color and texture.
  • 2 tablespoons olive oil – for sautéing and adding depth to flavor.

Method
 

  1. First, I like to season the chicken with salt, pepper, garlic powder, and Italian seasoning. Coating each piece ensures the flavor penetrates the meat during slow cooking. It’s a small step that makes a huge difference.
  2. Next, I add chicken broth, sun-dried tomatoes, garlic, and chicken to the slow cooker. This creates a flavorful base. I always drizzle olive oil on top to help the chicken stay moist while cooking.
  3. I set my slow cooker to low for 3-4 hours or high for 2 hours. The chicken comes out tender, and the flavors meld beautifully. I resist the urge to lift the lid too often—it keeps the heat consistent.
  4. About 30 minutes before serving, I stir in the orzo and heavy cream. This allows the pasta to cook perfectly in the flavorful sauce without becoming mushy. I also add the Parmesan cheese here to enrich the creaminess.
  5. Finally, I fold in the fresh baby spinach and let it wilt slightly in the residual heat. It keeps the color bright and adds a fresh, healthy element to the dish. Taste and adjust salt and pepper before serving.

Notes

  • I always use fresh Parmesan; pre-grated doesn’t melt as well.
  • Don’t overcook the orzo—it can become mushy quickly.
  • For deeper flavor, sauté the garlic in olive oil for a minute before adding to the slow cooker.
  • Let the dish rest for 10 minutes after cooking; it thickens the sauce perfectly.
  • I sometimes add a splash of white wine for extra richness.