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Crockpot Mustard Herb Chicken And Creamy Orzo

Crockpot Mustard Herb Chicken And Creamy Orzo Made Easy

A comforting dish featuring tender chicken and creamy orzo, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Additional Orzo Cooking Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless, Skinless Chicken Thighs The star of this dish; its tenderness shines through slow cooking.
  • 2 cups Chicken Broth Consider low-sodium for a healthier choice.
For the Sauce
  • 1/4 cup Dijon Mustard Infuses a tangy twist to the dish.
  • 1 cup Heavy Cream Delivers that rich, creamy texture; coconut milk is a great dairy-free swap!
  • 3 cloves Garlic Enriches the aroma; garlic powder is a suitable substitute if needed.
  • 1 tablespoon Fresh Thyme Elevates the herbaceous notes.
  • 1 tablespoon Fresh Rosemary Offers a bolder flavor when fresh.
  • 1 teaspoon Salt Essential for seasoning; adjust according to your taste.
  • 1 teaspoon Black Pepper Essential for seasoning; adjust according to your taste.
For the Pasta
  • 1 cup Uncooked Orzo Pasta The bed for our chicken; gluten-free or other pasta can be used for dietary preferences.

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Start by placing the boneless, skinless chicken thighs at the bottom of your crockpot. Spread them evenly for consistent cooking.
  2. In a mixing bowl, whisk together the chicken broth, Dijon mustard, heavy cream, fresh thyme, rosemary, minced garlic, salt, and black pepper until well combined. Pour this sauce over the chicken thighs in the crockpot.
  3. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and shreds easily.
  4. About 30 minutes before serving, remove the lid and stir in the uncooked orzo pasta, mixing gently to ensure it's submerged in the sauce.
  5. Shred the chicken right in the crockpot with two forks after the orzo is cooked, stirring everything together.
  6. Serve warm, garnished with freshly grated Parmesan cheese and chopped parsley if desired.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 700IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. For freezing, store in an airtight container for up to 3 months. Reheat gently on the stove with a splash of broth to restore creaminess.

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