Description
This Crockpot Creamy French Onion Chicken and Orzo recipe is a comforting, flavorful dish perfect for any day of the week. Tender chicken breasts or thighs are slow-cooked with caramelized onions, fresh herbs, garlic, mushrooms, and white wine, creating a rich broth that infuses the meat with deep flavors. The dish is finished with creamy orzo pasta, Parmesan, and melty Gruyere cheese broiled to golden perfection. An easy-to-follow slow cooker recipe with an optional stovetop method, delivering cozy, gourmet vibes with minimal effort.
Ingredients
Scale
For the Slow Cooker:
- 3-4 yellow onions, thinly sliced
- 6 tbsp salted butter, divided
- 1 ½ lb boneless chicken breasts or thighs
- 2 tbsp fresh thyme leaves
- 2 tbsp chopped fresh sage
- Kosher salt and black pepper, to taste
- 3 cloves garlic, chopped
- 1 cup dry white wine
- 1 cup chicken or vegetable broth
- 2 cup sliced mushrooms
- 2 cup dry orzo pasta
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded Gruyere cheese
Optional (Stovetop Method):
- Additional 1 cup water (for orzo cooking, if needed)
Instructions
- Prepare Ingredients and Layer in Slow Cooker: In the slow cooker’s bowl, layer the thinly sliced onions and 3 tablespoons of butter. Place the chicken breasts or thighs over the onions. Sprinkle with fresh thyme leaves, chopped sage, chopped garlic, and season generously with kosher salt and black pepper. Pour in the dry white wine and chicken or vegetable broth. Add the sliced mushrooms on top. Cover the slow cooker.
- Cook Chicken and Onions: Cook on low heat for 3 to 4 hours or on high heat for 1 to 2 hours until the chicken is fully cooked and the onions are tender and caramelized.
- Preheat Broiler and Prepare for Broiling: While the chicken cooks, preheat your oven broiler to high. Once the slow cooking phase is done, carefully remove the chicken pieces and most of the onions from the slow cooker and transfer them onto a baking sheet.
- Cook the Orzo in Slow Cooker: Increase the slow cooker heat to high. Stir in the dry orzo pasta and 1 cup of water. Cover and cook for 20 to 30 minutes until the orzo is al dente. If the orzo isn’t cooked through or the liquid has evaporated, add more water as needed to ensure it cooks properly. After the orzo is tender, stir in the heavy cream and grated Parmesan cheese to add creaminess.
- Broil the Onion and Cheese Topping: Arrange the remaining 3 tablespoons of butter over the reserved cooked onions on the baking sheet. Sprinkle the shredded Gruyere cheese evenly on top. Place under the preheated broiler for 3 to 5 minutes until the cheese is melted, bubbly, and slightly golden.
- Assemble and Serve: Serve the broiled chicken and cheesy onions hot over the creamy orzo. Enjoy this rich and comforting French onion inspired meal!
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs tend to stay moister.
- If you don’t have white wine, you can substitute with additional chicken broth and a splash of white wine vinegar for acidity.
- Adjust seasoning at the end to taste, especially salt and pepper.
- For stovetop preparation, follow the alternate method: cook onions and chicken in a soup pot, then broil and combine with prepared orzo.
- Make sure to watch the orzo closely during slow cooker cooking as cooking times and liquid absorption may vary.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
