Slow Cooker Creamy Sun-Dried Tomato Chicken Orzo

Why You’ll Love This Recipe

• Creamy, cozy flavors with minimal hands-on time.
• Everything cooks in the slow cooker—just add orzo near the end for perfect texture.
• Sun-dried tomatoes and Italian herbs make a deeply savory, restaurant-worthy sauce.
• Balanced and family-friendly, with easy options to tweak heat, dairy, or grains.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 5 oz baby spinach, 1 lemon, fresh basil or parsley (for garnish)
• Dairy: Heavy cream, Parmesan cheese
• Pantry: Boneless skinless chicken thighs, orzo, sun-dried tomatoes in oil, low-sodium chicken broth, Italian seasoning, smoked paprika, red pepper flakes, kosher salt, black pepper, bay leaf

Full Ingredients

Slow Cooker Base

• 2 lb (900 g) boneless skinless chicken thighs
• 1 large yellow onion, small dice (about 2 cups)
• 4 garlic cloves, minced
• 2/3 cup (85 g) sun-dried tomatoes in oil, drained and chopped, plus 1 tbsp of their oil
• 3.5 cups (830 ml) low-sodium chicken broth
• 1.25 tsp kosher salt, plus more to taste
• 0.75 tsp freshly ground black pepper
• 1.5 tsp Italian seasoning
• 1 tsp smoked paprika
• 0.5 tsp red pepper flakes (optional)
• 1 bay leaf

Orzo & Creamy Finish

• 1.25 cups (250 g) dry orzo
• 3/4 cup (180 ml) heavy cream
• 3/4 cup (70 g) finely grated Parmesan cheese, plus more for serving
• 5 oz (140 g) baby spinach
• 1 tbsp fresh lemon juice (optional but recommended)
• Up to 1 cup (240 ml) hot broth or water, as needed to adjust consistency
• Chopped fresh basil or parsley, for garnish

Step-by-Step Instructions

Step 1: Load the slow cooker with aromatics and broth

To a 5–7 quart slow cooker, add the diced onion, minced garlic, chopped sun-dried tomatoes, and 1 tablespoon of the oil from their jar. Pour in 3.5 cups low-sodium chicken broth. Season with kosher salt, black pepper, Italian seasoning, smoked paprika, and red pepper flakes (if using). Add the bay leaf and stir well to combine.

Step 2: Nestle in the chicken and cook

Place the chicken thighs into the sauce, turning to coat. Cover and cook on Low for 4 hours (or on High for about 2 hours) until the meat is very tender and reads at least 175°F/80°C in the thickest part.

Step 3: Shred and season the chicken

Discard the bay leaf. Use two forks to shred the chicken into bite-sized pieces directly in the cooker, or chop into chunks if you prefer. Stir to distribute the chicken through the sauce. Taste and adjust salt and pepper now—remember the Parmesan later will add saltiness.

Step 4: Add orzo and cook until al dente

Stir in the dry orzo and switch the cooker to High. Cook for 20–30 minutes, stirring once halfway through, until the orzo is just al dente. If the mixture gets too thick before the orzo is done, stir in up to 1 cup hot broth or water to maintain a risotto-like consistency. Begin checking at 18 minutes; slow cookers vary.

Step 5: Enrich with cream and Parmesan

Pour in the heavy cream and sprinkle in the Parmesan. Stir until the sauce turns silky and lightly thickened, 3–5 minutes on High. Avoid vigorous boiling once the cream is added.

Step 6: Wilt in the spinach and brighten

Fold in the baby spinach until just wilted, 1–2 minutes. Stir in lemon juice if using; it brightens the creamy sauce and balances the sun-dried tomatoes.

Step 7: Rest, garnish, and serve

Turn off the cooker and let the mixture rest for 5 minutes; the orzo will finish hydrating and the sauce will thicken. Adjust seasoning to taste. Ladle into warm bowls and garnish with extra Parmesan and chopped basil or parsley.

Pro Tips

• Add the orzo only near the end to prevent mushiness; stir once halfway so it cooks evenly.
• Have hot broth or water ready to thin the sauce as the orzo absorbs liquid.
• Use freshly grated Parmesan for the smoothest melt and best flavor.
• Do not hard-boil after adding cream; gentle heat keeps the sauce silky.
• Resting 5 minutes before serving lets the orzo set to a perfect creamy texture.

Variations

• Chicken Breasts: Use 2 lb boneless, skinless breasts; cook 3 hours on Low (or 1.5–2 hours on High) to 165°F/74°C, then proceed with orzo and finish as written.
• Dairy-Free: Swap 3/4 cup cashew cream or full-fat coconut milk for the cream and 3 tbsp nutritional yeast for Parmesan.
• Extra-Al Dente Orzo: Cook orzo separately in well-salted water (7–9 minutes), drain, and fold into the creamy chicken at the end, thinning with broth as needed.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Orzo continues to absorb sauce; loosen with a splash of hot broth or water when reheating on the stovetop over medium-low heat. For freezing, cook the slow-cooker base (through Step 3), cool, and freeze up to 3 months. Reheat, then add orzo and finish with cream, Parmesan, and spinach as directed.

Nutrition (per serving)

Approximate: 520 calories; 35 g protein; 41 g carbohydrates; 27 g fat; 3 g fiber; 920 mg sodium. Values will vary based on brands and salt adjustments.