Description
This Crockpot Creamy French Onion Chicken and Orzo recipe offers a deliciously comforting meal combining tender chicken, caramelized onions, creamy orzo pasta, and melted gruyere cheese. This dish is perfect for slow cooker lovers and can also be adapted for stove top preparation. The rich flavors come from fresh herbs, white wine, and a luscious blend of cream and parmesan cheese, making it a satisfying dinner for family or guests.
Ingredients
Units
Scale
Onions & Butter
- 3-4 yellow onions, thinly sliced
- 6 tbsp salted butter (divided)
Chicken & Herbs
- 1 1/2 lb boneless chicken breasts or thighs
- 2 tbsp fresh thyme leaves
- 2 tbsp chopped fresh sage
- Kosher salt, to taste
- Black pepper, to taste
Other Ingredients
- 3 cloves garlic, chopped
- 1 cup dry white wine
- 1 cup chicken or vegetable broth
- 2 cup sliced mushrooms
- 2 cup dry orzo pasta
- 1/2 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 cup shredded gruyere cheese
Instructions
- Prepare the slow cooker: In the bowl of your slow cooker, layer the thinly sliced onions and 3 tablespoons of butter. Place the chicken breasts or thighs on top. Sprinkle with fresh thyme leaves, chopped sage, chopped garlic, and season generously with kosher salt and black pepper. Pour over the dry white wine and chicken or vegetable broth. Add the sliced mushrooms evenly. Cover the slow cooker and cook on low for 3-4 hours or on high for 1-2 hours, until chicken is tender.
- Broil the chicken and onions: Preheat your oven broiler to high. Carefully remove the chicken and most of the onions from the slow cooker and arrange them on a baking sheet. This step adds a nice finish to the chicken and onions.
- Cook the orzo in the slow cooker: Increase the slow cooker heat setting to high. Stir the dry orzo pasta and 1 cup of water into the slow cooker. Cover and cook for 20-30 minutes, stirring occasionally, until the orzo is al dente. If the pasta requires more liquid, add additional water as needed. Once cooked, stir in the heavy cream and grated parmesan cheese to create a creamy sauce.
- Add butter and gruyere cheese, then broil: Place 3 tablespoons of butter over the reserved onions on the baking sheet. Generously top with shredded gruyere cheese. Broil in the oven for 3-5 minutes or until the cheese is melted and bubbly with golden spots.
- Serve: Plate the creamy orzo and top with the broiled chicken and onions. Enjoy this rich, comforting meal immediately for best taste.
Notes
- You can substitute chicken thighs for breasts for juicier, more flavorful meat.
- If you don’t have fresh herbs, dried thyme and sage can be used but reduce quantity by half.
- White wine adds depth; if preferred, use additional broth instead.
- Monitor the orzo cooking closely to avoid overcooking and adding too much water.
- For a stove top variation, follow the instructions provided, simmering ingredients in a large pot instead of the slow cooker.
- Leftovers keep well in the refrigerator for up to 3 days and reheat gently on the stove or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
