Description
This Crockpot Creamy French Onion Chicken and Orzo is a comforting, flavorful dish combining tender slow-cooked chicken with caramelized onions, fresh herbs, mushrooms, and a rich, creamy orzo pasta base topped with melty Gruyere cheese. Perfect for an easy, elegant weeknight meal that fills your home with irresistible aromas.
Ingredients
Scale
For the Chicken and Onions
- 3-4 yellow onions, thinly sliced
- 6 tbsp salted butter (divided)
- 1 ½ lb boneless chicken breasts or thighs
- 2 tbsp fresh thyme leaves
- 2 tbsp 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
For the Orzo and Cheese
- 2 cups dry orzo pasta
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded Gruyere cheese
Instructions
- Layer Ingredients in Slow Cooker: In the bowl of your slow cooker, place the sliced onions, then add 3 tablespoons of butter on top. Next, layer the chicken breasts or thighs over the onions. Sprinkle the chicken with fresh thyme leaves, chopped fresh sage, chopped garlic, and season liberally with kosher salt and black pepper. Pour the dry white wine and chicken or vegetable broth over the mixture. Finally, add the sliced mushrooms on top.
- Cook the Chicken and Onions: Cover the slow cooker and cook on low for 3-4 hours or on high for 1-2 hours, until the chicken is thoroughly cooked and the onions are softened and caramelized.
- Broil the Chicken and Onions: Preheat the oven broiler to high. Remove the chicken and most of the onions carefully from the slow cooker and arrange them on a baking sheet. Spread the remaining 3 tablespoons of butter over the onions on the baking sheet and top everything evenly with shredded Gruyere cheese. Broil for 3-5 minutes until the cheese is melted and slightly golden.
- Prepare the Orzo in Slow Cooker: While the broiler is heating, increase the slow cooker temperature to high. Stir in the dry orzo pasta and 1 cup of water into the slow cooker liquid. Cover and cook for 20-30 minutes, stirring occasionally, until the orzo is cooked al dente. If the orzo appears too dry or undercooked, add additional water gradually as needed. Stir in the heavy cream and grated Parmesan cheese until creamy and well combined.
- Serve: Plate the creamy orzo and top with the broiled chicken and onions. Enjoy this rich, hearty French onion chicken meal with its luscious melted cheese topping—bon appétit!
Notes
- Use either chicken breasts or thighs depending on preference; thighs offer more moisture.
- The dish can also be made on the stovetop if you prefer quicker cooking.
- If you like, substitute white wine with additional chicken broth for a non-alcoholic version.
- You can add a splash of lemon juice to brighten flavors before serving.
- Adjust salt and pepper seasoning at the end to taste.
Nutrition
- Serving Size: 1 plate (approximately 1/6th of recipe)
- Calories: 520 kcal
- Sugar: 8 g
- Sodium: 560 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 110 mg
