Ingredients

1.5 lbs (about 680g) Boneless, Skinless Chicken Breasts or Thighs (or a mix)

1 Medium Yellow Onion, finely diced

4–5 Cloves Garlic, minced

2 Tablespoons Olive Oil or Butter (optional, for searing/sautéing)

4 cups (approx. 950ml) Low-Sodium Chicken Broth

1 teaspoon Dried Thyme

1 teaspoon Dried Oregano

½ teaspoon Dried Rosemary, crushed slightly

¼ teaspoon Red Pepper Flakes (optional, for a hint of warmth)

Salt and Black Pepper, to taste (start with ½ tsp salt, ¼ tsp pepper)

1 cup (about 200g) Uncooked Orzo Pasta

1 cup (about 100g) Grated Parmesan Cheese, plus more for serving

¼ to ½ cup (60-120ml) Heavy Cream or Half-and-Half (optional, for extra creaminess)

¼ cup Fresh Parsley, chopped (plus more for garnish)

1 Tablespoon Lemon Juice or Zest of ½ Lemon (optional, stirred in at the end)

Instructions

Step 1: For more flavor, heat olive oil or butter in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear each side for 2-3 minutes until golden. Remove chicken and place it in the bottom of a slow cooker (4-quart minimum). In the same skillet, sauté diced onion for 3-4 minutes until softened, then add garlic and cook 1 minute until fragrant. Transfer onion and garlic to the slow cooker over the chicken. If skipping searing, place raw, seasoned chicken in the slow cooker and scatter onion and garlic on top.

Step 2: Pour chicken broth over the chicken and aromatics. Sprinkle in dried thyme, oregano, crushed rosemary, optional red pepper flakes, and starting salt and pepper amounts. Stir gently to distribute seasonings.

Step 3: Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours until chicken is very tender and easy to shred.

Step 4: Remove chicken from the slow cooker and shred it with two forks. Leave the cooking liquid in the slow cooker.

Step 5: Turn slow cooker to HIGH. Stir uncooked orzo into the hot broth, ensuring it’s mostly submerged. Cover and cook 20-30 minutes until orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking. Add extra hot broth or water if needed.

Step 6: Stir shredded chicken back into the slow cooker. Add grated Parmesan and optional heavy cream or half-and-half. Mix gently until cheese melts and sauce is creamy. Fold in fresh parsley and lemon juice or zest if using.

Step 7: Taste and adjust seasonings with more salt, pepper, or red pepper flakes if desired. Add a splash of warm broth or cream if the mixture is too thick.

Step 8: Serve hot, garnished with extra Parmesan and parsley. Enjoy your creamy, herb-packed Slow Cooker Parmesan Herb Chicken & Orzo!

Tips & Variations

Searing the chicken before slow cooking adds depth of flavor but can be skipped for convenience.

Use thighs for juicier, more flavorful meat or breasts for a leaner option.

For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken, adding mushrooms or chickpeas instead.

Add spinach or kale during the last 10 minutes of cooking for extra greens.

Adjust red pepper flakes to control the heat to your preference.

FAQs

Can I use dried chicken instead of fresh?

It’s best to use fresh or thawed chicken for this recipe. Cooking time may vary with frozen chicken, and food safety could be compromised if not cooked properly.

What can I substitute for orzo?

Small pasta shapes like acini di pepe or small pearl couscous work well as substitutes. Adjust cooking times as needed since different pastas have varying cooking requirements.

Dinner

Slow Cooker Parmesan Herb Chicken & Orzo Recipe

Introduction