Description
This Crockpot Creamy French Onion Chicken and Orzo recipe combines tender chicken cooked slowly with caramelized onions, fresh herbs, mushrooms, and a medley of cheeses. The dish features a rich, creamy orzo base infused with white wine and broth, topped with melty gruyere cheese for a decadent finish. Perfect for an easy weeknight meal or a comforting dinner, this recipe offers the convenience of slow cooking with the elegance of French onion flavors.
Ingredients
Scale
Chicken and Onion Base
- 3–4 yellow onions, thinly sliced
- 6 tablespoons salted butter, divided
- 1 ½ lb 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
Orzo and Cheese Topping
- 2 cups dry orzo pasta
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- 1 cup shredded gruyere cheese
Instructions
- Prepare the Crockpot Base: In the slow cooker bowl, layer the thinly sliced onions and 3 tablespoons of butter. Place the boneless chicken on top, then sprinkle with fresh thyme, sage, chopped garlic, and season with kosher salt and black pepper. Pour in the dry white wine and chicken or vegetable broth, then add the sliced mushrooms. Cover and cook on low for 3-4 hours or on high for 1-2 hours until the chicken is tender and flavors meld.
- Broil the Chicken and Onions: Preheat the broiler to high. Carefully remove the chicken and most of the onions from the slow cooker and place them on a baking sheet. Set aside the slow cooker for the next step.
- Cook the Orzo: Increase the slow cooker’s heat to high. Stir in the dry orzo pasta and 1 cup of water. Cover and cook for 20-30 minutes, stirring occasionally, until the orzo is al dente. If the orzo needs more moisture, add additional water as needed. Once cooked, stir in the heavy cream and grated parmesan cheese until creamy and combined.
- Broil with Gruyere: Arrange the remaining 3 tablespoons of butter evenly over the reserved onions on the baking sheet. Top with shredded gruyere cheese. Broil for 3-5 minutes until the cheese melts and bubbles with a golden finish.
- Serve: Plate the creamy orzo, then top with the broiled chicken and cheesy onions. Enjoy this rich and comforting meal immediately for the best flavor and texture.
Notes
- You can substitute chicken breasts with thighs for a juicier result.
- If you don’t have dry white wine, substitute with extra chicken broth and a splash of lemon juice.
- Make sure to stir the orzo during cooking to prevent sticking.
- Adjust seasoning with salt and pepper to taste before serving.
- This dish can also be prepared on the stovetop following the provided alternative instructions.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop or microwave.
