Description
Slow Cooker Mustard Herb Chicken and Creamy Orzo is a flavorful and comforting dish featuring tender boneless chicken breasts slow-cooked with Dijon mustard, fresh thyme, sage, and garlic. Enhanced by white wine, apple cider, and lemon juice, the chicken is served over creamy orzo pasta cooked with broccoli, Parmesan cheese, and a touch of heavy cream. This easy-to-make recipe yields a hearty meal perfect for any occasion.
Ingredients
Scale
Chicken and Marinade
- 2 pounds boneless chicken breasts
- 1 tablespoon extra virgin olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh chopped sage
- 2 cloves garlic, chopped
- Kosher salt and black pepper, to taste
- 2 shallots, quartered
- 1 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 cup apple cider or chicken broth (do not use vinegar)
- Juice of 1 lemon
Orzo and Vegetables
- 2 tablespoons salted butter
- 2 cups dry orzo pasta
- 1 1/2 cups chopped broccoli
Finishing Ingredients
- 1/3 cup heavy cream or canned full fat coconut milk
- 1/3 cup freshly grated Parmesan cheese
Instructions
- Prepare Chicken in Slow Cooker: In the slow cooker bowl, rub the chicken breasts evenly with olive oil, Dijon mustard, thyme, sage, chopped garlic, kosher salt, and black pepper. Pour in the white wine, apple cider (or chicken broth), and lemon juice. Add the quartered shallots. Cover and cook on low for 3 to 4 hours or on high for 1 to 2 hours until the chicken is tender and infused with herbs and flavors.
- Broil the Chicken: Preheat your oven’s broiler to high. Remove the cooked chicken from the slow cooker and place it on a baking sheet. Spread butter over the chicken breasts and broil for 1 to 3 minutes until the surface becomes crisp and slightly golden. Watch closely to avoid burning.
- Cook Orzo and Broccoli: Increase the slow cooker heat to high. To the remaining liquid in the slow cooker, stir in the dry orzo pasta, chopped broccoli, and 1 cup of water. Cover and cook for 20 to 30 minutes or until the orzo is tender but still firm to the bite (al dente). If the orzo requires more liquid during cooking, add extra water gradually.
- Finish the Orzo: Stir in the heavy cream and freshly grated Parmesan cheese into the cooked orzo and broccoli mixture for a rich and creamy texture. Mix well until combined and creamy.
- Serve: Plate the creamy orzo and broccoli mixture, then top each serving with a broiled chicken breast. Serve immediately and enjoy this hearty, comforting meal.
Notes
- If you prefer a dairy-free option, substitute heavy cream with canned full-fat coconut milk.
- Make sure not to use vinegar in place of apple cider for the correct flavor balance.
- Adjust cooking times if using a different slow cooker model or size.
- You can make this recipe using an Instant Pot or stovetop Dutch oven following the alternate instructions for quicker cooking.
- For a crispier texture, broiling the chicken at the end adds a lovely finish.
- Adding additional water while cooking orzo is essential to prevent dryness; add gradually as needed.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken breast with 1 cup orzo mixture)
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 95 mg
