Description
A creamy, sun-dried tomato-infused one-pot meal with tender chicken and orzo pasta, cooked to perfection in a slow cooker. This Italian-inspired comfort dish delivers rich flavors with minimal effort.
Ingredients
2 pounds boneless, skinless chicken thighs
1 cup sun-dried tomatoes (oil-packed or dried)
1 jar (24 oz) marinara sauce
1 cup sun-dried tomato paste
1/2 cup olive oil
1 medium onion (chopped)
4 cloves garlic (minced)
2 carrots (chopped)
2 celery stalks (chopped)
1 cup uncooked orzo pasta
1 cup vegetable broth
1 cup cream of mushroom soup (non-pork)
1 cup fresh spinach
1 teaspoon Italian seasoning
1/2 teaspoon thyme
1/2 teaspoon oregano
1/4 cup grated Parmesan (optional)
Salt and pepper to taste
Instructions
Pat chicken dry and season with salt, pepper, and Italian seasoning
Heat olive oil in a skillet; sauté onion, garlic, carrots, and celery until tender
Transfer mixture to crockpot
Add chicken, sun-dried tomatoes, marinara, sun-dried tomato paste, vegetables, and thyme
Cook on low for 6-8 hours
30 minutes before serving, stir in orzo and vegetable broth
Deglaze skillet with broth to capture flavor remnants
c Add cream of mushroom soup and spinach to crockpot
Simmer low for final 30 minutes
Garnish with Parmesan if desired
Notes
Use dry orzo to avoid mushy texture
Substitute spinach with kale or cabbage if preferred
For a meat-free option, omit chicken and use vegetable broth only
Storage: Keep in airtight container for 3-4 days
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 4200mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg