A comforting one-pot meal with tender chicken, creamy Parmesan sauce, fresh spinach, and perfectly cooked orzo.
Prep Time: 15 minutes
Cook Time: 4–6 hours (Low) or 2–3 hours (High)
Total Time: About 5 hours
Servings: 6
Ingredients
- 2 lbs (900 g) boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 4 cloves garlic, minced
- 1 small onion, finely diced
- 3 cups low-sodium chicken broth
- 1 (10.5 oz) can cream of chicken soup (or cream of mushroom)
- 4 oz (115 g) cream cheese, softened and cubed
- ½ cup grated Parmesan cheese
- 1 cup uncooked orzo pasta
- 3 cups fresh baby spinach
- ½ cup heavy cream (optional, for extra richness)
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley (optional)
Instructions
1. Prepare the Slow Cooker
- Lightly grease the slow cooker with cooking spray or brush with olive oil.
- Place the diced onion and minced garlic in the bottom.
2. Add the Chicken
- Season the chicken with salt, pepper, garlic powder, and Italian seasoning.
- Lay the chicken over the onions.
- Pour in the chicken broth.
- Spoon the cream of chicken soup over the chicken.
3. Slow Cook
- Cover and cook:
- Low: 4–6 hours
- High: 2–3 hours
- Chicken should be fully cooked and tender.
4. Shred the Chicken
- Remove the chicken and shred it using two forks.
- Return the shredded chicken to the slow cooker.
5. Add the Creamy Ingredients
Stir in:
- Cream cheese
- Parmesan cheese
- Heavy cream (if using)
Mix until smooth and creamy.
6. Cook the Orzo
- Stir in the uncooked orzo.
- Cover and cook on High for 20–30 minutes, stirring once halfway through.
- If the mixture becomes too thick, add an extra ½–1 cup warm chicken broth.
7. Finish
- Stir in the fresh spinach until wilted (about 2–3 minutes).
- Add the lemon juice.
- Taste and adjust seasoning with more salt and pepper if needed.
Serving Suggestions
Serve with:
- Garlic bread
- Caesar salad
- Roasted broccoli
- Steamed asparagus
- Crusty artisan bread
Tips
- Use chicken thighs for extra juicy, flavorful meat.
- Don’t overcook the orzo—it continues to absorb liquid as it sits.
- Stir occasionally during the final cooking stage to prevent the pasta from sticking.
- Frozen chopped spinach can be used instead of fresh; thaw and squeeze out excess moisture first.
- Add mushrooms, sun-dried tomatoes, or diced artichoke hearts for extra flavor.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze before adding the orzo for best texture. Freeze for up to 3 months.
- Reheating: Warm gently on the stovetop or in the microwave, adding a splash of chicken broth or milk to restore the creamy consistency.
Nutrition (Approximate Per Serving)
- Calories: 485
- Protein: 41 g
- Carbohydrates: 27 g
- Fat: 24 g
- Fiber: 2 g
- Sugar: 3 g
- Sodium: 720 mg