Name: Slow Cooker Parmesan Herb Chicken & Orzo Recipe
Prep time: 15 min
Cook time: PT-490153H42M37S
Total time: PT-490153H42M37S
Cuisine: American
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 (stirred in at the end)

Introduction

This Slow Cooker Parmesan Herb Chicken & Orzo recipe is creamy, comforting, and packed with flavor. It combines tender chicken and tender orzo in a savory herb-infused sauce that’s perfect for an easy, satisfying meal. Using a slow cooker makes this dish hands-off and perfect for busy days.

A white bowl sits on a white marbled surface, filled with yellowish rice mixed with small green herbs and bits of vegetables or spices. On top of the rice are two pieces of grilled chicken with brown char marks, covered by a dollop of creamy white sauce with a slightly rough texture. A silver fork rests inside the bowl to the right. The overall dish looks warm and hearty. photo taken with an iphone --ar 4:5 --v 7

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)
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)
¼ cup fresh parsley, chopped (plus more for garnish)
1 tablespoon lemon juice or zest of ½ lemon (optional)

Instructions

Step 1: (Optional) Heat olive oil or butter in a large skillet over medium-high heat. Season the chicken with salt and pepper. Sear chicken 2-3 minutes per side until golden brown. Remove and place in the bottom of the slow cooker.
Step 2: If you seared the chicken, add the diced onion to the skillet drippings and sauté 3-4 minutes until softened. Add garlic and cook 1 minute until fragrant. Scrape into 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 3: Pour chicken broth over chicken and aromatics. Sprinkle in thyme, oregano, rosemary, red pepper flakes, salt, and pepper. Gently stir to combine.
Step 4: Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours until chicken is tender and shreddable.
Step 5: Remove chicken and shred into bite-sized pieces.
Step 6: Turn slow cooker to HIGH. Stir in the uncooked orzo, making sure it’s mostly submerged. Cover and cook 20-30 minutes, checking after 15 minutes, until orzo is tender.
Step 7: Stir shredded chicken back in. Add Parmesan cheese and optional heavy cream, stirring until melted and creamy. Mix in chopped parsley and optional lemon juice or zest.
Step 8: Taste and adjust seasoning. If too thick, add warm broth or cream to reach desired consistency.
Step 9: Serve immediately, garnished with extra Parmesan and parsley. Enjoy!

Tips & Variations

Searing the chicken before slow cooking enhances flavor but can be skipped for convenience.
Stir carefully when adding orzo to prevent sticking on slow cooker sides.
Adjust herbs to your taste; fresh herbs can be added if available.
Add vegetables like spinach or peas in the last 10-15 minutes to boost nutrition and color.
Try substituting orzo with other small pasta shapes or rice if preferred.
For added crunch, sprinkle toasted pine nuts or walnuts on top before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave or warm over medium heat in a saucepan, stirring occasionally. Add a splash of broth or cream if the dish appears too thick when reheating.

How to Serve

A white bowl filled with cooked rice mixed with herbs, showing a light brown color with green specks. On top of the rice is a piece of grilled chicken breast, browned with visible grill marks, covered by a layer of melted white cheese with a slightly golden crust. A silver fork is placed inside the bowl on the right side, resting against the bowl’s edge. The bowl sits on a white marbled surface, creating a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken?

Yes, frozen chicken can be used, but it will require a longer cooking time to ensure it’s fully cooked and tender.

Can I make this without cheese?

Absolutely! You can skip the Parmesan cheese for a lighter dish. Just add more herbs or seasoning to maintain a flavorful profile.

Can I add vegetables?

Yes, adding vegetables like spinach, carrots, or bell peppers is a great way to enhance this dish. Add them during the last 10-15 minutes of cooking to keep them fresh and vibrant.