Crock Pot Chicken Orzo
Servings: 6
Cost: $18.83, $3.14 per Serving
Ingredients
- 2 pounds boneless skinless chicken skinless chicken, diced into ½-inch pieces
- 1½ teaspoons salt
- ½ teaspoon black pepper
- 2 teaspoons Italian seasoning
- 1 cup sun-dried tomatoes drained and chopped
- 1 tablespoon minced garlic or 3 cloves, minced
- 2½ cups chicken broth
- 2 cups dry orzo pasta
- 1 cup heavy cream
- 2 cups chopped baby spinach
- ¾ cup grated Parmesan cheese
Instructions
- Add 2 pounds diced boneless, skinless chicken, 1½ teaspoons salt, ½ teaspoon black pepper, 2 teaspoons Italian seasoning, 1 cup sun-dried tomatoes, 1 tablespoon minced garlic, and 2½ cups chicken broth to a crock pot.
- Cover and cook on low for 2–3 hours or high for 1½–2 hours, until the chicken is cooked through.
- Stir in 1 cup heavy cream and 2 cups dry orzo pasta. Cover and cook on low for 20–30 minutes, until the orzo is tender.
- Stir in 2 cups chopped baby spinach and ¾ cup grated Parmesan cheese. Cover and cook on low for 5–10 minutes, until the spinach is wilted and the cheese is melted.
- Serve warm.
Notes
Boneless, skinless chicken thighs can be substituted for breasts.
Slow cookers vary. Check at the shorter cook time; if needed, continue cooking and check every 10–15 minutes until done.
For brighter spinach, turn off the crock pot and let the residual heat wilt it.
Refrigerate leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 605kcal | Carbohydrates: 52g | Protein: 47g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 154mg | Sodium: 1380mg | Potassium: 1450mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1849IU | Vitamin C: 12mg | Calcium: 203mg | Iron: 4mg
