Scale

600 g boneless skinless chicken breasts or thighs

1 tbsp olive oil

3 cloves garlic, minced

1 tsp Italian seasoning

1/2 tsp paprika

Salt and black pepper, to taste

750 ml chicken broth

1 cup uncooked orzo

1/2 cup sun-dried tomatoes, chopped

1/2 cup heavy cream

1/3 cup grated parmesan cheese

2 cups fresh spinach

1. Add chicken to the slow cooker and season with salt, pepper, Italian seasoning, and paprika.

2. Add garlic, olive oil, and chicken broth.

3. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.

4. Remove chicken, shred or slice, and return to the slow cooker.

5. Stir in uncooked orzo and sun-dried tomatoes.

6. Cover and cook on HIGH for 20–30 minutes until orzo is tender.

7. Stir in heavy cream, parmesan cheese, and spinach.

8. Cover for 5 minutes until spinach wilts. Serve warm.

• Stir occasionally once orzo is added to prevent sticking.

• Add extra broth if you prefer a looser texture.

• Great served with crusty bread or a simple salad.

Keywords: slow cooker tuscan chicken orzo, creamy chicken orzo, crockpot tuscan chicken