What sun-dried tomatoes should I buy?

Use chopped sun-dried tomatoes that are not packed in oil, as listed in the recipe. They give the sauce a rich, tangy tomato flavor without adding extra oil. Oil-packed tomatoes can also be used if they are drained first. Chop them before adding them so their flavor is distributed through the chicken and orzo.

Can I substitute the heavy cream?

Half-and-half or light cream can replace the heavy cream for a lighter sauce. The finished sauce will be less rich and may not have the same thickness. A plant-based cream is another listed option when that is preferred. Add the chosen cream at the same point, with the orzo, rather than at the beginning.

Can I use another pasta instead of orzo?

Yes, small pasta shapes such as ditalini can be used instead of orzo. Rice is also listed as an option, though its cooking time may differ. Watch the pasta closely near the end because different shapes soften at different rates. Add it late in the cooking process to avoid a mushy texture.

Can I make this ahead?

Yes, the cooked dish can be made ahead and stored after it has cooled. The sauce will thicken as the orzo sits, so its texture changes from the freshly made version. Reheat it gently with a splash of broth or water to loosen the sauce. Keep the spinach addition at the end when making it fresh for the brightest color.

Why is my orzo mushy?

Orzo becomes mushy when it cooks too long in the slow cooker. It should be added only after the chicken is nearly done, then cooked on low for 20 to 30 minutes. Start checking its tenderness about 10 minutes after it goes in. If firmer pasta is preferred, add it later and monitor it closely.

Slow Cooker Creamy Tuscan Chicken Orzo with Sun-Dried Tomatoes and Parmesan

By Ethan ParkerOct 8, 2026

Prep

15 min

Cook

180 min

Total

195 min

Servings

Level

Easy

Jump to recipe

Choose boneless, skinless chicken breasts cut into small cubes so they cook evenly and soak up the Italian seasoning, garlic, and broth. This slow cooker chicken orzo is finished with sun-dried tomatoes, spinach, and Parmesan in a creamy sauce with tender pasta.

Italian seasoning, red pepper flakes, garlic, onion, and chopped sun-dried tomatoes build the savory base directly around the chicken. Low-sodium chicken broth supplies the cooking liquid before heavy cream and orzo are added near the end. The cream gives the sauce its body, while Parmesan melts in for a cheesy finish and fresh spinach brings color to the bowl.

The chicken should be nearly done before the cream and orzo go in, and the orzo is ready when it is tender after 20 to 30 minutes on low. Start checking it around 10 minutes after adding it because orzo can pass from tender to mushy quickly. Stir until the spinach wilts and the cheese disappears into the sauce.

Serve the chicken, orzo, and sauce hot as a complete dinner from the slow cooker. Leftovers thicken as they sit; add a splash of broth or water while reheating gently to loosen the sauce. Store cooled leftovers in an airtight container, or freeze them in freezer-safe containers.

Why you'll love this recipe

Cubed chicken breasts absorb Italian seasoning, garlic, and broth as they cook, giving each portion seasoned chicken rather than plain pieces.
Sun-dried tomatoes provide a concentrated tangy note, so one cup carries flavor through the creamy sauce without needing a long ingredient list.
Fresh spinach is stirred in at the end, preserving its green color and avoiding the softer texture that frozen spinach can bring.
Heavy cream and Parmesan turn the broth into a cohesive sauce, making modest amounts of chicken and pasta feel like a complete dinner.
Orzo joins near the end of cooking, which lets it become tender in the sauce while protecting it from extended slow-cooker cooking.
Parmesan grated from a block melts more smoothly than pre-grated cheese, helping the finished sauce stay cohesive around the pasta.

Instructions

Place the chicken in the bottom of the slow cooker and season with Italian seasoning, red pepper flakes, salt, and pepper.

Scatter the minced garlic and diced onion over the chicken.

Add the sun-dried tomatoes.

Gently pour the chicken broth over the chicken and vegetables.

Cover and cook on low for 2 to 3 hours or on high for 1 to 1.5 hours.

Check the chicken for doneness. When it is nearly done, add the heavy cream and orzo.

Cook on low for an additional 20 to 30 minutes, or until the orzo is tender.

Stir in the spinach and Parmesan cheese until the spinach wilts and the cheese melts into the sauce.

Adjust seasonings as needed and serve hot.

FAQ

Yes, boneless skinless chicken thighs can replace the chicken breasts. They may contribute more moisture and flavor to the finished dish. Cut them into small cubes so they cook in the same manner as the stated chicken pieces. Keep the Italian seasoning, broth, cream, and orzo quantities unchanged for the swap.

Slow Cooker Creamy Tuscan Chicken Orzo with Sun-Dried Tomatoes and Parmesan

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Dinner Soups & Stews Pasta Chicken Italian Slow Cooker

Slow Cooker Creamy Tuscan Chicken Orzo with Sun-Dried Tomatoes and Parmesan

Name: Slow Cooker Creamy Tuscan Chicken Orzo with Sun-Dried Tomatoes and Parmesan
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts (cut into small cubes); 1 tsp Italian seasoning; 0.25 tsp red pepper flakes; salt (to taste); pepper (to taste); 4 cloves garlic (minced); 1 small onion (diced); 1 cup sun-dried tomatoes (chopped, not in oil); 0.5 cup low-sodium chicken broth; 1 cup heavy cream; 1 cup fresh spinach (roughly chopped); 1 cup orzo pasta; 1 cup Parmesan cheese

By Ethan ParkerOct 8, 2026

Prep

15 min

Cook

180 min

Total

195 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Cubed chicken breasts absorb Italian seasoning, garlic, and broth as they cook, giving each portion seasoned chicken rather than plain pieces.
Sun-dried tomatoes provide a concentrated tangy note, so one cup carries flavor through the creamy sauce without needing a long ingredient list.
Fresh spinach is stirred in at the end, preserving its green color and avoiding the softer texture that frozen spinach can bring.
Heavy cream and Parmesan turn the broth into a cohesive sauce, making modest amounts of chicken and pasta feel like a complete dinner.
Orzo joins near the end of cooking, which lets it become tender in the sauce while protecting it from extended slow-cooker cooking.
Parmesan grated from a block melts more smoothly than pre-grated cheese, helping the finished sauce stay cohesive around the pasta.

Ingredients

Servings4

•2 boneless skinless chicken breasts (cut into small cubes)
•1 tsp Italian seasoning
•0.25 tsp red pepper flakes
•salt (to taste)
•pepper (to taste)
•4 cloves garlic (minced)
•1 small onion (diced)
•1 cup sun-dried tomatoes (chopped, not in oil)
•0.5 cup low-sodium chicken broth
•1 cup heavy cream
•1 cup fresh spinach (roughly chopped)
•1 cup orzo pasta
•1 cup Parmesan cheese

Instructions

1
Place the chicken in the bottom of the slow cooker and season with Italian seasoning, red pepper flakes, salt, and pepper.
2
Scatter the minced garlic and diced onion over the chicken.
3
Add the sun-dried tomatoes.
4
Gently pour the chicken broth over the chicken and vegetables.
5
Cover and cook on low for 2 to 3 hours or on high for 1 to 1.5 hours.
6
Check the chicken for doneness. When it is nearly done, add the heavy cream and orzo.
7
Cook on low for an additional 20 to 30 minutes, or until the orzo is tender.
8
Stir in the spinach and Parmesan cheese until the spinach wilts and the cheese melts into the sauce.
9
Adjust seasonings as needed and serve hot.