Description
A comforting one‑pot dish combining French onion–style chicken with creamy parmesan orzo in a slow cooker.
Ingredients
- 3‑4 yellow onions, thinly sliced
- 6 tablespoons salted butter
- 1½ 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 Gruyère cheese
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 the wine and broth over, and 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.
- Increase slow cooker heat to high. Stir in the orzo and 1 cup water. Cover and cook 20‑30 minutes until orzo is al dente. Add more liquid if needed. Then stir in the cream and Parmesan cheese.
- On the baking sheet with the onions, dot with the remaining 3 tablespoons of butter and top with Gruyère. Broil for 3‑5 minutes, until the cheese is melty and onions are slightly darkened.
- Serve the chicken and onions over the creamy orzo. Garnish with fresh thyme or parsley, if desired.
Notes
- You can also make this on the stovetop: sauté the onions in butter, then add chicken, herbs, wine, broth, mushrooms; simmer until chicken is cooked. Remove chicken and broil onions + cheese. Cook orzo separately and mix with remaining liquid, cream, Parmesan. Serve.
- If the orzo needs more liquid during cooking, add additional water or broth.
- For a gluten‑free version, use a substitute for orzo (e.g. small rice or gluten‑free pasta).
- Nutritional values are estimates.
Nutrition
- Serving Size: 1 serving
- Calories: 679 kcal
