Crockpot Creamy French Onion Chicken and Orzo
This comforting crockpot casserole combines caramelized onions, juicy chicken, and creamy orzo in a rich broth infused with herbs and melty cheeses.
Equipment
- 1 Slow cooker or Crockpot
- 1 Baking sheet
Ingredients
Main ingredients
- 3-4 yellow onions thinly sliced
- 6 tablespoons salted butter
- 1 ½ 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
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- 1 cup shredded gruyere cheese
Instructions
Instructions
- In the bowl of your slow cooker, layer the onions, 3 tablespoons butter, and then the chicken. Sprinkle the chicken with thyme, sage, garlic, and season with salt and pepper. Pour over the wine and broth. Add the mushrooms. Cover and cook on low for 3-4 hours or on high for 1-2 hours.
- Preheat the broiler to high. Remove the chicken and most of the onions from the slow cooker and place on a baking sheet.
- Crank the heat on the slow cooker to high. Stir in the orzo and 1 cup water. Cover and cook 20-30 minutes, or until the orzo is al dente. If needed, add more water. Stir in the cream and parmesan.
- Arrange 3 tablespoons butter over the onions, top the pan with gruyere. Broil 3-5 minutes, until the cheese is melty.
- Serve the chicken and onions over the orzo.
Notes
Use chicken thighs for more tenderness. Make-ahead by caramelizing onions in advance. Store leftovers safely and reheat gently to preserve the creamy texture.