Crockpot Tuscan Chicken Orzo
This is a comfort meal that packs protein and veggies. Tender chicken, orzo, sundried tomatoes, and spinach get coated in a creamy, savory sauce.
Ingredients
- 6 chicken breasts (3–4 lb)
- 1½ cups chicken broth
- 1 Tbsp Italian seasoning
- 1½ (8 oz) jars sundried tomatoes in olive oil, drained and chopped
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 cups whole-grain orzo pasta
- 1½ cups parmesan cheese, grated
- 1½ cups half and half
- 8 oz fresh spinach
- ½ bunch parsley, chopped
- ¼ tsp salt (optional, to taste)
Directions
- Season chicken breasts generously with Italian seasoning, salt, and pepper.
- In a crockpot, combine chicken, chicken broth, sundried tomatoes, onion, and garlic. Cook on low for 3–4 hours until chicken is cooked through.
- Remove chicken and shred with two forks. Set aside.
- Add orzo to the liquid in the crockpot, adding a splash of water or broth if needed. Cook 8–12 minutes until tender.
- Stir in half-and-half, parmesan, and shredded chicken until sauce is heated through. Fold in fresh spinach until wilted and serve topped with parsley.
Nutrition Facts Per serving
Per 2 cups: 365 calories, 32g protein, 38g carbohydrates, 14g fat, 3g fiber
Serving Suggestions
If whole-grain orzo is unavailable in stores, it can be found online. Serve with crusty bread to soak up the sauce.