Slowcooker Creamy Chicken & Chorizo Orzo

Ingredients

• 1.5 pounds Chicken Thighs (boneless, skinless, cut into 2‑inch pieces)
• 0.5 cup Sun‑Dried Tomatoes (chopped; oil‑packed or dry, drained)
• 2 tablespoons Fresh Herbs (mixed basil and oregano, finely chopped)
• 1 cup Sweet Bell Pepper (diced (about one large red or orange pepper))
• 2 cubes Dry Chicken Stock (bouillon cubes dissolved in 2 cups hot water)
• 1 cup Orzo Pasta (dry)
• 0.5 cup Double Cream (or substitute with cream cheese (4 oz) for a tangier sauce)
• 2 cups Fresh Spinach (roughly chopped)
• 1 tablespoon Olive Oil (for optional browning of chicken)
• 1 teaspoon Salt (adjust to taste)
• 0.5 teaspoon Black Pepper (freshly ground)

Instructions

1. Prep Ingredients

   Dice the sweet bell pepper, chop the sun‑dried tomatoes, mince the fresh herbs, and roughly chop the spinach. Cut the chicken thighs into bite‑size pieces.

   Time: PT10M

2. Optional Browning

   Heat 1 tbsp olive oil in a skillet over medium‑high heat and quickly sear the chicken pieces until lightly browned, about 3‑4 minutes. Transfer to the slow cooker.

   Time: PT5M

   Temperature: Medium‑high

3. Add Base Ingredients

   Into the slow cooker, combine the chicken, chopped sun‑dried tomatoes, fresh herbs, diced sweet pepper, dissolved stock (2 cubes in 2 cups hot water), and a pinch of salt and pepper.

   Time: PT5M

4. Slow Cook

   Cover and set the slow cooker to HIGH for 4 hours (or LOW for 8 hours) to gently cook the chicken and meld flavors.

   Time: PT4H

5. Add Orzo

   After the initial cooking period, stir in the dry orzo. Cover and continue cooking on HIGH for an additional 15 minutes, or until the pasta is al dente.

   Time: PT15M

6. Finish with Cream and Spinach

   Turn off the slow cooker. Stir in the double cream (or softened cream cheese) and the chopped spinach. Let sit for 5 minutes, allowing the spinach to wilt and the cream to melt into a silky sauce.

   Time: PT5M

7. Portion and Store

   Divide the creamy chicken tomato orzo into four airtight containers. Refrigerate for up to 3 days or freeze for up to 2 months.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g