Description
A comforting one-pot meal with tender chicken, orzo, sun-dried tomatoes, spinach, and a creamy herb-infused sauce. Inspired by Tuscan flavors, this slow-cooker dish is perfect for busy weeknights.
Ingredients
2 large chicken breasts (1.5 lbs total), trimmed of excess fat
1½ teaspoons olive oil
1 cup chicken broth
½ cup heavy cream
¼ cup grated Parmesan cheese
1 cup frozen spinach, thawed
1 (8-ounce) can sun-dried tomatoes in oil, drained and chopped
1 clove garlic, minced
1¼ cups water
1 cup uncooked orzo pasta
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon salt
⅛ teaspoon black pepper
Instructions
Heat 1½ teaspoons olive oil in a skillet over medium-high heat. Sear chicken breasts until lightly browned (3-4 minutes per side). Transfer to slow cooker.
Pour chicken broth over chicken. Cook on low for 5-7 hours until chicken is tender and easily shreds with a fork.
Combine heavy cream, Parmesan, spinach, sun-dried tomatoes, garlic, water, orzo, basil, oregano, thyme, salt, and pepper in a blender until smooth. Stir into slow cooker.
Cook 30-45 minutes more (or 1-2 hours if on high) until orzo is tender and sauce thickens. Garnish with additional Parmesan and herbs before serving.
Notes
Use a non-reactive slow cooker for chicken to avoid sticking.
Substitute fresh mushrooms for sun-dried tomatoes if preferred.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 470
- Sugar: 3g
- Sodium: 1200mg
- Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg