Name: Slow Cooker Parmesan Herb Chicken & Orzo Recipe
Prep time: 15 min
Cook time: PT-489298H31M43S
Total time: PT-489298H31M43S
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)

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This Slow Cooker Parmesan Herb Chicken & Orzo recipe offers a comforting and flavorful meal that’s perfect for busy days. Tender chicken simmers with fragrant herbs and creamy Parmesan, all cooked effortlessly in your slow cooker.

A close-up view of a dish with three grilled chicken breasts, each topped with melted white cheese showing a slightly browned texture, placed on a bed of seasoned rice. The rice is golden-brown with visible herbs, small pieces of darker olives, and thinly sliced onions spread throughout. Fresh green thyme sprigs are scattered on and around the chicken, adding a pop of color and freshness. The dish sits against a background of white marbled texture. 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, 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 (optional, stirred in at the end)

Instructions

Step 1: For maximum flavor, heat olive oil or butter in a large skillet over medium-high heat. Season chicken with salt and pepper, then sear for 2-3 minutes per side until golden brown. Remove chicken and place in the bottom of your slow cooker.
Step 2: In the same skillet, sauté diced onion for 3-4 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant. Transfer the onion and garlic mixture over the chicken in the slow cooker. If skipping searing, place raw seasoned chicken, onion, and garlic directly in the slow cooker.
Step 3: Pour chicken broth over the chicken and aromatics. Sprinkle in dried thyme, oregano, rosemary, red pepper flakes (if using), salt, and black pepper. Gently stir to combine.
Step 4: Cover the slow cooker and cook on LOW for 4-6 hours or HIGH for 2-3 hours until chicken is very tender and shreds easily.
Step 5: Remove chicken carefully and shred with two forks. Leave the cooking liquid in the slow cooker.
Step 6: Set slow cooker to HIGH. Stir uncooked orzo into the broth, ensuring it’s mostly submerged. Cover and cook for 20-30 minutes until orzo is tender, stirring occasionally to prevent sticking. Add extra hot broth or water if liquid is low.
Step 7: Stir shredded chicken back into the slow cooker along with Parmesan cheese and optional heavy cream or half-and-half. Mix gently until cheese melts and sauce is creamy.
Step 8: Stir in chopped fresh parsley and optional lemon juice or zest. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
Step 9: Serve warm, garnished with extra Parmesan and parsley. Enjoy your comforting slow cooker meal!

Tips & Variations

Searing the chicken beforehand adds extra depth of flavor, but you can skip this for a quicker prep.
Use chicken thighs for juicier results, or breasts for a leaner dish.
Substitute half the Parmesan with Pecorino Romano for a bolder cheese taste.
Add mushrooms or spinach during the last 15 minutes of cooking for extra veggies.
For a dairy-free option, skip the cream and Parmesan and stir in a splash of coconut milk or another plant-based cream at the end.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of broth or cream to loosen the sauce if it thickens. This dish is not recommended for freezing due to the cream and pasta texture.

How to Serve

The image shows a white bowl filled with a bed of yellowish-brown rice mixed with herbs and small bits of vegetables. On top of the rice lies a piece of grilled chicken breast with visible grill marks, slightly browned and juicy in texture. The chicken is topped with a light layer of melted white cheese and small green herb sprinkles. A silver fork is resting on the right side inside the bowl with its handle leaning against the bowl's edge. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken in this recipe?

It’s best to use thawed chicken to ensure even cooking and proper shredding. If using frozen chicken, increase the slow cooking time and check doneness carefully.

Can I make this recipe without a slow cooker?

Yes, you can cook the chicken and aromatics in a large pot or Dutch oven over low heat, then simmer the orzo and combine everything on the stovetop. Adjust cooking times accordingly to achieve tender chicken and cooked pasta.