Ingredients
Scale
- Chicken: 1.5 lbs (about 680g) boneless, skinless chicken breasts or thighs, trimmed of excess fat. (Thighs will yield slightly more tender and flavorful results, but breasts work wonderfully too.)
- Aromatics:
- 1 large yellow onion, finely chopped
- 4–6 cloves garlic, minced (use more or less to your preference)
- Herbs (The Heart of the Flavor!):
- 1 tablespoon dried Italian seasoning (or a mix of 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp dried thyme, 1/2 tsp dried rosemary)
- 1/2 teaspoon dried rosemary (if not using in Italian blend)
- 1/2 teaspoon dried thyme (if not using in Italian blend)
- 1/4 cup fresh parsley, chopped, divided (half for cooking, half for garnish)
- Optional: 2-3 sprigs fresh thyme or rosemary to lay on top during cooking
- Liquids & Sauce Base:
- 4 cups (32 fl oz or approx 950ml) low-sodium chicken broth (good quality makes a difference!)
- 1/4 cup dry white wine (optional, like Pinot Grigio or Sauvignon Blanc – adds depth, can be substituted with more broth)
- 2 tablespoons olive oil or avocado oil
- Pasta:
- 1.5 cups (about 10 oz or 280g) uncooked orzo pasta
- Dairy (For Creaminess & Richness):
- 4 oz (1/2 block or 113g) cream cheese, softened and cut into cubes (full-fat recommended for best texture)
- 3/4 cup (about 3 oz or 85g) freshly grated Parmesan cheese, plus extra for serving
- Seasoning & Garnish:
- Salt and freshly ground black pepper, to taste
- Pinch of red pepper flakes (optional, for a gentle warmth)
- Fresh lemon zest from 1/2 lemon (optional, for brightness at the end)
Instructions
- Prepare the Chicken and Aromatics:
- Pat the chicken breasts or thighs dry with paper towels. Season generously on all sides with salt, freshly ground black pepper, and about half of the dried Italian seasoning (or your custom dried herb blend).
- If your slow cooker has a sear function, heat the olive oil in the slow cooker insert over medium-high heat. Otherwise, use a separate large skillet.
- Sear the chicken for 2-3 minutes per side, until nicely browned. This step is optional but highly recommended as it adds a significant depth of flavor. Remove the chicken and set it aside.
- To the same pot/skillet, add the chopped yellow onion. Sauté over medium heat for 4-5 minutes, until softened and translucent.
- Add the minced garlic and the remaining dried Italian seasoning (or custom blend), dried rosemary (if using extra), dried thyme (if using extra), and a pinch of red pepper flakes (if using). Cook for another minute until fragrant, stirring constantly to prevent the garlic from burning.
- If using white wine, pour it into the pot/skillet and scrape up any browned bits from the bottom (deglazing). Let it simmer for a minute or two to reduce slightly.
- Layer in the Slow Cooker:
- If you seared in a separate skillet, transfer the onion and garlic mixture to the bottom of your slow cooker (typically a 5-7 quart slow cooker is ideal).
- Place the seared chicken pieces on top of the onion mixture.
- Pour the chicken broth evenly over the chicken.
- Sprinkle half of the chopped fresh parsley over the chicken. If using fresh herb sprigs (thyme or rosemary), lay them on top.
- Slow Cook to Perfection:
- Cover the slow cooker with its lid.
- Cook on LOW for 5-7 hours or on HIGH for 3-4 hours. The chicken should be very tender and easily shredded. Cooking time can vary slightly depending on your slow cooker model and the thickness of the chicken. Chicken is done when it reaches an internal temperature of 165°F (74°C).
- Shred Chicken and Add Orzo:
- Once the chicken is cooked, carefully remove it from the slow cooker and place it on a clean cutting board.
- Using two forks, shred the chicken into bite-sized pieces.
- Discard any fresh herb sprigs from the slow cooker.
- Stir the uncooked orzo pasta directly into the liquid in the slow cooker.
- Return the shredded chicken to the slow cooker and stir to combine with the orzo and liquid.
- Cook the Orzo:
- Cover the slow cooker again and cook on HIGH for another 20-40 minutes, or until the orzo is tender (al dente) and most of the liquid has been absorbed. Orzo cooks relatively quickly, so start checking around the 20-minute mark. Stir occasionally if possible to prevent sticking, especially towards the end. If the mixture seems too dry, you can add a splash more chicken broth or hot water.
- Add Creaminess and Finish:
- Once the orzo is cooked, turn off the slow cooker (or set to WARM).
- Stir in the softened, cubed cream cheese until it’s fully melted and the sauce is smooth and creamy.
- Gently fold in the freshly grated Parmesan cheese until it’s melted and incorporated.
- Stir in the remaining fresh parsley and the optional fresh lemon zest for a burst of brightness.
- Taste the dish and adjust seasonings as needed – you might want more salt, pepper, or even a tiny squeeze of lemon juice.
- Serve and Enjoy:
- Ladle the creamy Parmesan Herb Chicken & Orzo into bowls.
- Garnish with extra freshly grated Parmesan cheese and a little more fresh parsley, if desired. Serve immediately.
Nutrition
- Serving Size: One Normal Portion
- Calories: 550-650
- Sugar: 3-5g
- Sodium: 600-900mg
- Fat: 20-30g
- Saturated Fat: 8-12g
- Carbohydrates: 45-55g
- Fiber: 3-5g
- Protein: 40-50g