Description
This slow cooker French onion chicken with creamy orzo is a comforting one-pot meal. It features tender chicken and caramelized onions over creamy orzo, topped with melted Gruyère cheese. It’s an easy yet gourmet weeknight dinner.
Ingredients
- 3–4 yellow onions, thinly sliced
- 6 tablespoons salted butter, divided
- 1.5 pounds boneless chicken breasts or thighs
- 2 tablespoons fresh thyme leaves
- 2 tablespoons 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 cups sliced mushrooms
- 2 cups dry orzo pasta
- 0.5 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 cup shredded Gruyère cheese
- 1 cup water (for orzo)
- Fresh thyme or parsley for garnish (optional)
Instructions
- Place sliced onions and 3 tablespoons of butter in the bottom of your slow cooker.
- Add the chicken on top of the onions.
- Sprinkle the chicken with thyme, sage, chopped garlic, salt, and pepper.
- Pour in the white wine and chicken broth.
- Add the sliced mushrooms.
- Cover and cook on low for 3-4 hours or on high for 1-2 hours, until the chicken is tender.
- Remove the chicken and most of the onions from the slow cooker and place them on a baking sheet.
- Increase the slow cooker heat 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 and adding more liquid if needed, until the orzo is al dente and creamy.
- Stir the heavy cream and Parmesan cheese into the cooked orzo.
- Meanwhile, dot the onions on the baking sheet with the remaining 3 tablespoons of butter.
- Sprinkle the shredded Gruyère cheese over the onions.
- Broil for 3-5 minutes until the cheese is melted and golden brown.
- Serve the chicken and broiled onions over the creamy orzo.
- Garnish with fresh thyme or parsley if desired.
Notes
- For a richer flavor, use chicken thighs instead of breasts.
- If you don’t have Gruyère cheese, Swiss or mozzarella can be used as a substitute.
- For a gluten-free version, substitute rice or gluten-free pasta for the orzo.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the orzo.
- This dish does not freeze well due to the dairy content.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 650
- Sugar: Approximately 10g
- Sodium: Approximately 800mg
- Fat: Approximately 35g
- Saturated Fat: Approximately 20g
- Unsaturated Fat: Approximately 15g
- Trans Fat: 0g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 4g
- Protein: Approximately 40g
- Cholesterol: Approximately 150mg
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