Creamy Tuscan Chicken Orzo (Printable Version)

A slow-cooked blend of tender chicken, creamy orzo, spinach, sun-dried tomatoes, and Italian herbs for cozy dinners.

# Ingredients:

→ Proteins

01 - 680 grams boneless skinless chicken breasts or thighs

→ Pasta and Grains

02 - 180 grams uncooked orzo pasta

→ Liquids

03 - 720 milliliters low-sodium chicken broth
04 - 240 milliliters heavy cream
05 - 30 milliliters olive oil

→ Vegetables and Aromatics

06 - 120 grams fresh spinach, roughly chopped
07 - 70 grams sun-dried tomatoes, drained and chopped
08 - 1 small yellow onion, diced
09 - 3 cloves garlic, minced

→ Dairy

10 - 50 grams grated Parmesan cheese

→ Herbs and Seasonings

11 - 1 teaspoon Italian seasoning
12 - Salt and black pepper, to taste

# Steps:

01 - Season the chicken evenly with salt, black pepper, and Italian seasoning.
02 - Heat olive oil in a skillet over medium heat and sear chicken for 2 to 3 minutes per side until golden brown.
03 - Place the seared chicken into the slow cooker basin.
04 - Add the diced onion, minced garlic, chopped sun-dried tomatoes, and chicken broth to the slow cooker.
05 - Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours until chicken is tender.
06 - Remove the chicken, shred or slice it, then return it to the slow cooker.
07 - Stir in the orzo pasta and heavy cream evenly into the slow cooker contents.
08 - Cover and cook on HIGH for an additional 20 to 30 minutes, stirring occasionally to prevent sticking, until the orzo is tender.
09 - Stir in the fresh spinach and grated Parmesan cheese until melted and creamy.
10 - Serve hot, garnished with additional Parmesan if desired.

# Notes:

01 - Stir the orzo halfway through cooking to prevent it from clumping or sticking.
02 - Adjust consistency with extra broth or cream as needed during cooking.
03 - Pairs well with crusty bread or a fresh green salad.

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