Description
A comforting and creamy dish with tender chicken, sun-dried tomatoes, and orzo, perfect for busy weeknights or special family gatherings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves fresh garlic, minced
- 1/2 cup sun-dried tomatoes packed in oil
- 4 cups low-sodium chicken broth
- 8 oz cream cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 cup uncooked orzo pasta
- Salt and pepper to taste
Instructions
- Place the chicken breasts at the bottom of the slow cooker, evenly spaced.
- Sprinkle salt and pepper over the chicken.
- Shower the minced garlic and sun-dried tomatoes over the chicken.
- Pour the chicken broth over everything.
- Cover and let it cook on low for 6 hours or high for 3 hours.
- Remove the chicken and shred it using two forks.
- Stir in the cream cheese and Parmesan cheese until melted and smooth.
- Toss in the uncooked orzo, season with salt and pepper, and cook on high for an additional 20-30 minutes until tender.
- Serve with the creamy sauce drizzled over the dish and topped with more Parmesan if desired.
Notes
For a healthier version, use low-fat cream cheese and whole grain orzo. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg