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Slow Cooker Tuscan Chicken with White Beans and Orzo

A heartier, genuinely one-pot spin on the traditional "Tuscan Chicken" recipe. Cannellini beans add fiber and body, and orzo cooks directly in the sauce instead of needing a separate pot. Sun-dried tomatoes, artichokes, spinach, and a rich cream sauce finish it out!
Prep Time10 minutes
Course: Main Course
Keyword: Slow Cooker
Servings: 6
Author: Amy Rains

Equipment

  • Slow Cooker

Ingredients

  • 2 lbs boneless, skinless chicken thighs
  • 4 cloves minced garlic
  • 2 cups low-sodium chicken broth (possibly more if needed*)
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 1 cup sun-dried tomatoes in oil (drained and chopped)
  • 1 cup arthichoke hearts (canned or jarred, drained and quartered)
  • 1.5 cups orzo pasta
  • 4 oz cream cheese (cubed and softened)
  • 1 15 oz can cannellini beans (drained and rinsed)
  • 3 cups fresh spinach
  • 1/2 cup grated parmesan cheese

Instructions

  • Place the chicken in the bottom of the slow cooker. Top with minced garlic, sun-dried tomatoes, artichoke hearts, Italian seasoning and salt. Pour the chicken broth on top. Set your slow cooker to low for 3 hours,
  • Check the chicken at the 3 hour mark. It it's tender and cooked, remove from the pot and shred with a fork. If not, let it cook another hour. Not all slow cookers cook the same! Once the chicken is shredded, set it aside and cover it, keeping it warm.
  • Add the orzo to the pot of broth, sun-dried tomatoes, and artichokes. Ensure you have enough broth to completely submerge the orzo. You may need to add another 1/2 cup - 1 cup broth. Change the temperature to high and cover with the lid.
  • Check the orzo at the 15 minute mark. It will be tender with most liquid absorbed between the 15 - 25 minute mark.
  • Once the orzo is al dente (you don't want it to be too soft), stir in the cream cheese, spinach, beans, and the chicken. Cover with the lid and change the temperature of the slow cooker to warm. Let sit for another 5-10 minutes until everything is nice and incorporated.
  • Serve hot with fresh parmesan and sea salt as needed.

Notes

*Start with 2 cups of broth and add an additional 1/2 cup to 1 cup if needed.