Slow Cooker Tuscan-Style Chicken Orzo
by Hayley Dean
The intense summer flavours of sundried tomatoes and oregano in this easy pasta dish will instantly transport you straight to Italy. I love using orzo, a pasta shaped like small grains of rice, as it has a lovely velvety texture. This slow- cooker dish is a definite crowd pleaser.
Method
Based on 4 servings, adjust as needed.
Step 1
In a jug, mix the cream cheese, garlic, paprika and oregano with the stock.
Step 2
Put the chicken, orzo and sundried tomatoes in the pot of the slow cooker, covering the base. Pour over the cream cheese mixture, season with salt and pepper, then stir to combine. Cover the pot with the lid.
Step 3
Set the slow cooker to ‘cook’ mode, then turn it either to high and cook for 1 hour 20 minutes or to low and cook for 2 hours 40 minutes.
Step 4
Stir the spinach and grated Parmesan into the pot along with an extra 50–75ml water (to reach your desired consistency) and cook, with the lid off, for about 3 minutes or until the spinach has wilted.
Step 5
Spoon the orzo into deep bowls and finish with a little extra Parmesan grated over the top, if you like.
- Ingredients
- Based on 4 servings
-
2 Garlic Cloves, crushed 1x Sainsbury's Garlic -
2tsp Sweet Smoked Paprika 1x Sainsbury's Smoked Paprika 44g -
2tsp Dried Oregano 1x Sainsbury's Oregano 12g -
120g Cream Cheese 1x Philadelphia Original Soft Cream Cheese 165g -
375ml Hot Chicken Stock 1x Sainsbury's Stock Cubes, Chicken 10x10g -
640g Boneless, Skinless Chicken Thighs, chopped into bite-sized chunks 1x Sainsbury's 640g British Fresh Skinless & Boneless Chicken Thigh Fillets -
250g Orzo 1x Sainsbury's Orzo Pasta, Taste the Difference 500g -
75g Sundried Tomatoes, chopped 1x Sainsbury's Sun Dried Tomatoes, Inspired to Cook 280g (168g*) -
150g Baby Spinach 1x Sainsbury's Baby Leaf Spinach 200g -
40g Parmesan, grated, plus extra 1x Sainsbury's Grana Padano Cheese 200g -
Maldon Salt, to taste, 1x Maldon Sea Salt Flakes 250g