Slow Cooker Cowboy Butter Chicken Orzo
This slow cooker cowboy butter chicken orzo cooks diced chicken in a seasoned lemon butter broth then adds orzo and cream for a rich, creamy crockpot dinner ready with minimal effort.
Ingredients
- 2 to 3 chicken breasts diced
- 2 cups chicken broth
- 1 tablespoon butter salted, unsalted, or garlic and herb
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 to 2 teaspoon Kinder's Cowboy Butter Seasoning
- 1 lemon zest
- 1 lemon juice
- Salt and pepper to taste
- 1 cup dry orzo pasta
- 1 cup heavy whipping cream
- 1 cup freshly grated Parmesan cheese
- 1 cup fresh spinach chopped
Instructions
- Add the diced chicken breast to the slow cooker.
- Add the paprika, chili powder, onion powder, garlic powder, Cowboy Butter Seasoning, minced garlic, butter, lemon zest, lemon juice, salt, pepper, and chicken broth. Stir to combine.
- Cover and cook on low for 4 to 5 hours or on high for 2.5 to 3.5 hours.
- About 30 minutes before the chicken is fully cooked, add the heavy whipping cream and dry orzo. Stir well and replace the lid.
- Cook for another 30 to 40 minutes on low until the orzo has absorbed the liquid and is completely tender. Stir occasionally to prevent sticking.
- Once the orzo is done, stir in the grated Parmesan and chopped spinach until the cheese is melted and the spinach is wilted. Serve immediately.
Notes
- Add the orzo in the last 30 to 40 minutes only. Orzo added too early will become mushy and over-absorbed before the chicken finishes cooking.
- Freshly grated Parmesan melts significantly more smoothly than pre-shredded.
- Pre-shredded contains anti-caking agents that can make the sauce grainy rather than silky.
- Stir the orzo periodically during the final cooking stage to prevent it from clumping or sticking to the bottom of the slow cooker.
- The lemon juice and zest brighten theentire dish and cut through the richness of the cream and butter. Do not skip either.
