Crockpot Creamy French Onion Chicken and Orzo

Name: Crockpot Creamy French Onion Chicken and Orzo
Total time: 265 min
Yield: 6 servings
Ingredients: 4 ea yellow onions; 85 g salted butter; 680 g boneless chicken breasts; 5 g fresh thyme leaves; 4 g fresh sage; 3 ea garlic cloves; 240 ml dry white wine; 240 ml chicken broth; 140 g mushrooms; 340 g orzo; 120 ml heavy cream; 50 g parmesan; 115 g Gruyère cheese

Recipe from Tieghan Gerard · original post · full recipe on halfbakedharvest.com

Slow-cooked chicken with buttery onions, mushrooms, thyme and sage, broiled under melty Gruyère and served over creamy parmesan orzo.

Serves 6 265 minKid-friendly

ChickenSlow cookPasta

Ingredients

yellow onions — thinly sliced4 ea
salted butter85 g
boneless chicken breasts680 g
fresh thyme leaves5 g
fresh sage — chopped4 g
garlic cloves — chopped3 ea
dry white wine240 ml
chicken broth240 ml
mushrooms — sliced140 g
orzo340 g
heavy cream120 ml
parmesan — grated50 g

Cooking for a different diet?

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Gluten-free
- 340 g Gluten-free orzo instead of orzo
Gluten-free orzo turns soft in the slow cooker, so boil it on the stove to al dente, drain and stir it into the slow cooker with the cream and parmesan.

Swaps are suggestions — check labels if you are cooking for an allergy.

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yellow onions · 4 items
salted butter · 85 g
boneless chicken breasts · 680 g
fresh thyme leaves · 5 g
fresh sage · 4 g
garlic cloves · 3 items
dry white wine · 240 ml
chicken broth · 240 ml
mushrooms · 140 g
orzo · 340 g
heavy cream · 120 ml
parmesan · 50 g
Gruyère cheese · 115 g

Method

In the bowl of your slow cooker, layer the onions, 3 tablespoons (42 g) of the butter, then the chicken. Sprinkle the chicken with the thyme, sage and garlic and season with salt and pepper. Pour over the wine and broth and add the mushrooms. Cover and cook on low for 3-4 hours or on high for 1-2 hours.
Preheat the grill (broiler) to high. Remove the chicken and most of the onions from the slow cooker and place on a baking sheet.
Turn the slow cooker to high. Stir in the orzo and 1 cup (240 ml) water. Cover and cook 20-30 minutes, until the orzo is al dente, adding more water if needed. Stir in the cream and parmesan.
Arrange the remaining 3 tablespoons (42 g) butter over the onions on the baking sheet and top with the Gruyère. Grill 3-5 minutes, until the cheese is melty.
Serve the chicken and onions over the orzo.