Crockpot mustard herb chicken and creamy orzo slow-cooks chicken in a Dijon and whole-grain mustard broth, then finishes with orzo, cream, and Parmesan stirred in during the last 15-20 minutes, ready in about 4.5 hours mostly hands-off. Adding the orzo only near the end, rather than at the start with the chicken, is what keeps it from turning to mush over the long slow-cook.
Crockpot Mustard Herb Chicken And Creamy Orzo
Ingredients
- 1 1/2 lb boneless skinless chicken thighs or breasts
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup dry orzo
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach, optional
Instructions
- Add chicken, onion, garlic, broth, Dijon mustard, whole-grain mustard, thyme, parsley, rosemary, salt, and pepper to the slow cooker.
- Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the chicken reaches 165°F and shreds easily.
- Transfer chicken to a plate and shred or chop it.
- Stir dry orzo into the slow cooker. Cover and cook on high for 15 to 20 minutes, checking early and stirring once or twice so the orzo does not overcook.
- Stir in cream, Parmesan, spinach if using, and shredded chicken.
- Cook for 5 more minutes, until creamy and warmed through. Adjust salt and pepper before serving.
Recipe Notes
- Orzo absorbs liquid quickly, so check it early.
- If the orzo gets too thick, stir in extra warm broth.
- Chicken thighs stay especially tender in the crockpot.
- Check the orzo early; slow cookers vary, and orzo can turn soft if left too long.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Reheat with extra broth or milk because the orzo thickens as it sits.
- Substitutions: Use small pasta shells if orzo is unavailable. Use baby kale instead of spinach. Use half-and-half instead of heavy cream for a lighter finish.
Why you'll love this
- Combining two types of mustard - smooth Dijon and whole-grain - gives the broth layered tang and texture, rather than the single-note sharpness plain Dijon alone would give.
- Shredding the chicken and returning it to the slow cooker before adding the orzo means the orzo cooks directly in the same flavorful broth the chicken simmered in for hours.
Tips for the best result
- Check the orzo early once it's added, as the recipe's own notes specifically warn, stirring once or twice so it doesn't overcook in the slow cooker's residual heat.
- Stir in extra warm broth if the orzo looks too thick after the cream and Parmesan go in, since orzo continues absorbing liquid even after it's tender.
Troubleshooting
The orzo turned soft or mushy.
Slow cookers vary in how much heat they retain once uncovered, and the recipe's own notes flag this risk directly. Check the orzo a few minutes earlier than the suggested time next time and stir often once it's added.
The dish looks thick and gluey after resting.
This is normal as orzo continues to absorb liquid. Stir in extra warm broth or milk when reheating, exactly as the recipe's own notes suggest.
The recipe's own notes say to refrigerate leftovers in an airtight container for up to 3 days, and reheat with extra broth or milk since the orzo thickens as it sits.
The recipe's own notes suggest small pasta shells as a substitute if orzo isn't available, or baby kale instead of spinach.
Frequently asked questions
Can I use frozen chicken in my Crockpot Mustard Herb Chicken And Creamy Orzo?
While possible, it's best to thaw chicken completely before adding it to the crockpot to ensure even cooking and food safety. Frozen chicken can lengthen cooking times significantly.
What kind of mustard is best for this recipe?
Dijon mustard provides the best balance of tang and spice, complementing the herbs beautifully. Yellow mustard or whole grain mustard can also be used for different flavor profiles.
Can I prepare this recipe ahead of time?
You can prep the mustard-herb mixture and chop your ingredients in advance. Store them separately in the fridge, then combine in the crockpot when ready to cook.
Is orzo pasta necessary, or can I substitute it?
Orzo is ideal for its quick cooking time and creamy texture, but small pasta shapes like ditalini or even small elbow macaroni could work in a pinch, though they might require slight adjustments to liquid and cook time.
How do I prevent the chicken from drying out?
Using chicken thighs helps, but avoid overcooking. The low-and-slow method in the crockpot usually keeps chicken moist. Ensure there's enough liquid in the pot throughout the cooking process.
Save this recipe for later
Keep this recipe handy when you are planning another chicken dinner.
Save on Pinterest
