Nigella Chicken Orzo In Slow Cooker​ Recipe

This delicious Nigella Chicken Orzo in the slow cooker is a quick and creamy meal that’s perfect for busy days. With tender chicken, sun-dried tomatoes, and spinach, this easy recipe is packed with flavor. You can easily swap ingredients like orzo for rice, making it a flexible dish that everyone will love.

Ingredients Needed:

• 650 g / 1.43 lbs Chicken breast (about 4 pieces), skinless and boneless, chopped
• 1 tbsp / 15 ml Olive oil (or oil from sun-dried tomatoes jar)
• 3 Garlic cloves, peeled and crushed
• 170 g / 6 oz Sun-dried tomatoes (in oil), drained
• 1 tsp / 1.7 g Oregano
• 2 tsp / 4 g Paprika
• 250 g / 1.25 cups Orzo
• 650 ml / 2.75 cups Chicken stock
• 150 ml / 0.63 cups Double cream
• 50 g / 0.5 cups Parmesan, grated
• 120 g / 4.25 oz Spinach
• Freshly ground black pepper, to taste

How To Make Chicken Orzo In Slow Cooker​?

1. Brown the Chicken: In a large, deep frying pan, heat the oil over medium heat. When hot, carefully add the chicken pieces. Cook for 5 minutes, stirring occasionally, until the chicken starts to brown on all sides.
2. Add the Flavours: Reduce the heat and add the garlic, sun-dried tomatoes, oregano, and paprika. Stir for 3-5 minutes until the garlic softens.
3. Transfer to Slow Cooker: Transfer the chicken and mixture to your slow cooker. Add the orzo, chicken stock, and some freshly ground black pepper. Stir well.
4. Cook the Orzo: Set the slow cooker to cook for about 2-3 hours on low, or until the orzo is almost cooked through. Stir occasionally.
5. Add Spinach and Cream: In the last 30 minutes of cooking, add the spinach and double cream, and stir until the spinach wilts and the cream is heated through.
6. Check and Stir in Parmesan: Check the chicken is fully cooked, then turn off the slow cooker. Stir in the grated parmesan until melted and well combined.
7. Serve and Enjoy: Serve hot, garnished with extra parmesan if desired. Enjoy!

Recipe Tips:

• Don’t Overcrowd the Pan: Spread the chicken pieces out in the pan so they brown properly. If too many pieces are in the pan, they might steam instead of crisping up.
• Stir Occasionally: Stir the orzo occasionally while cooking in the slow cooker to make sure it cooks evenly and doesn’t stick.
• Use Fresh Spinach: Fresh spinach wilts down nicely and adds texture. Avoid frozen spinach, as it can make the dish too watery.
• Adjust the Seasoning: Taste before serving and add more pepper, paprika, or a squeeze of lemon to enhance the flavor.
• Check Chicken Temperature: Make sure the chicken is fully cooked by cutting it into the thickest pieces. It should no longer be pink inside.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the Chicken Orzo to cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
• Freeze: Once cooled, transfer the Chicken Orzo to a freezer-safe container or bag and freeze for up to 3 months. To thaw, leave it in the fridge overnight.
• Reheat: Heat the Chicken Orzo in a pan on low heat, adding a bit of chicken stock or cream to loosen it up. Stir occasionally until hot.

Nutrition Facts:

• Calories: 144 kcal
• Total Fat: 4g
• Saturated Fat: 2g
• Cholesterol: 28mg
• Sodium: 560mg
• Potassium: 340mg
• Total Carbohydrate: 16g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 9g

Try More Nigella  Lawson Recipes:

• Nigella Lamb Tagine Slow Cooker
• Nigella Chicken Puttanesca ​Recipe
• Nigella Chicken Tagine ​Recipe