Go Back
–+ servings
A bowl of orzo pasta with spinach, sun-dried tomatoes, red onion, and pieces of grilled chicken—reminiscent of Crockpot Marry Me Chicken Orzo—served with a fork.
Print Recipe
5 from 1 vote

Crock Pot Marry Me Chicken Orzo

Creamy slow cooker chicken with orzo, sun-dried tomatoes, spinach, and Parmesan. A dinner that looks fancy and takes about 10 minutes of actual effort. Weeknight magic.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Keyword: crockpot, Slow Cooker
Servings: 8
Calories: 253kcal
Author: Sophie Viau

Equipment

  • 6-quart slow cooker
  • Cutting board + knife
  • Medium pot for orzo
  • Colander
  • Measuring cups and spoons
  • Wooden spoon or spatula

Ingredients

  • 3 boneless skinless chicken breasts cut into bite-sized pieces
  • ¾ cup chicken stock low sodium
  • 2 garlic cloves minced
  • 1 tablespoon Italian seasoning
  • 1 red onion diced
  • ½ cup sun-dried tomatoes drained and chopped
  • 1½ cups orzo pasta
  • 1 cup half and half or heavy cream
  • ½ cup Parmesan cheese shredded
  • 2 cups fresh spinach chopped
  • Salt and pepper to taste
  • Fresh parsley chopped, for garnish

Instructions

  • Pat your chicken dry and cut it into bite-sized pieces. Season all over with salt and pepper. Place in the bottom of a 6-quart slow cooker.
  • Pour in the chicken stock. Scatter the minced garlic, Italian seasoning, diced red onion, and chopped sun-dried tomatoes over the chicken. Stir to coat everything evenly.
  • Cover with the lid and cook on high for 2.5 to 3.5 hours, or on low for 4 to 5 hours. The chicken is ready when it pulls apart easily.
  • About 20 minutes before the chicken finishes cooking, bring a medium pot of salted water to a boil. Add the orzo and cook for 8 to 10 minutes until al dente. Drain and set aside.
  • Once the chicken is done, stir the half and half and shredded Parmesan into the slow cooker. Keep stirring until the sauce is smooth and creamy.
  • Add the drained orzo and chopped spinach. Fold everything together and let it sit for 1 to 2 minutes, stirring until the spinach is fully wilted.
  • Taste and adjust the seasoning with salt and pepper as needed. Serve hot with fresh parsley and extra Parmesan on top.

Notes

  • Always use low-sodium stock. The Parmesan is already salty and you want control over the final seasoning.
  • Sauce too thick after sitting? A splash of warm stock or cream and a good stir brings it right back to life.
  • Want even more flavor? Stir one small spoonful of the oil from the sun-dried tomato jar into the slow cooker along with the tomatoes. It's a small thing that makes a big difference.
  • This is a great make-ahead dinner. Keep the orzo stored separately from the chicken if you're prepping for the week. Both will stay fresh for up to 4 days in the fridge.

Nutrition

Calories: 253kcal | Carbohydrates: 29g | Protein: 18g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 216mg | Potassium: 597mg | Fiber: 2g | Sugar: 6g | Vitamin A: 944IU | Vitamin C: 7mg | Calcium: 145mg | Iron: 2mg
QR Code linking back to recipe