Crockpot Mustard Herb Chicken and Creamy Orzo
As the hustle of November sets in, it’s time to embrace effortless yet mouthwatering meals! This Crockpot Mustard Herb Chicken cooks to perfection in a luscious cream sauce, served alongside velvety parmesan orzo. With minimal prep and maximum flavor, this dish is your go-to for cozy weeknight dinners!
Prep
15
min
Cook
240
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 1/2 cups chopped broccoli (360 ml)
- 2 cloves garlic, chopped
- juice of 1 lemon
- 2 shallots quartered
🥩Meat & Seafood(2)
- 2 pounds boneless chicken breasts (907 g)
- 1 cup apple cider or chicken (240 ml)chicken broth
🥛Dairy & Eggs(3)
- 2 tablespoons salted butter (28 g)
- 1/3 cup heavy cream or canned coconut milk (79.9 ml)
- 1/3 cup freshly grated parmesan cheese (79.9 ml)
🫙Pantry Staples(2)
- 1 tablespoon extra virgin olive oil (15 ml)
- 2 cups dry orzo pasta (480 ml)
🧂Spices & Seasonings(3)
- 1 tablespoon fresh chopped sage (15 ml)
- kosher salt and black pepper
- 2 tablespoons fresh thyme leaves (30 ml)
🍯Sauces & Condiments(2)
- 2 tablespoons dijon mustard (30 ml)
- 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc (240 ml)
👨🍳 Instructions
- 1
Season the chicken in the crockpot with lemon and shallots.
- 2
Slow cook until the chicken is cooked.
- 3
Broil the chicken at the end to get it a little crispy.
- 4
Add orzo, garlic, broccoli, parmesan, and cream to the crockpot.
- 5
Let the orzo cook, then serve with the chicken.
💡 Pro Tips
- ✓Pat chicken completely dry and season 30 minutes before cooking to allow salt to penetrate the meat through osmosis, creating better flavor distribution.technique30 minutes
- ✓Cook orzo to only 70% doneness (about 6-7 minutes for most brands) before adding to crockpot since it will continue cooking in the residual heat and absorb liquid.timing6-7 minutes, 70% doneness
- ✓Broil chicken skin-side up for 3-4 minutes at 500°F to achieve Maillard reaction and crispy skin, as slow cooking temperatures (160-200°F) cannot create browning.technique3-4 minutes at 500°F
- ✓Add heavy cream only in the final 15 minutes of cooking to prevent curdling, as prolonged heat above 180°F breaks down cream proteins.timing15 minutes, 180°F threshold
- ✓Use a 2:1 ratio of chicken broth to cream for the orzo liquid to ensure proper starch gelatinization while maintaining creaminess without separation.ingredient2:1 ratio
Share this recipe
Prep
15
min
Cook
240
min
Serves
4
people
Level
beginner
Share this recipe
Crockpot Mustard Herb Chicken and Creamy Orzo
As the hustle of November sets in, it’s time to embrace effortless yet mouthwatering meals! This Crockpot Mustard Herb Chicken cooks to perfection in a luscious cream sauce, served alongside velvety parmesan orzo. With minimal prep and maximum flavor, this dish is your go-to for cozy weeknight dinners!
📝 Ingredients
Serves 4🥬Fresh Produce(4)
- 1 1/2 cups chopped broccoli (360 ml)
- 2 cloves garlic, chopped
- juice of 1 lemon
- 2 shallots quartered
🥩Meat & Seafood(2)
- 2 pounds boneless chicken breasts (907 g)
- 1 cup apple cider or chicken (240 ml)chicken broth
🥛Dairy & Eggs(3)
- 2 tablespoons salted butter (28 g)
- 1/3 cup heavy cream or canned coconut milk (79.9 ml)
- 1/3 cup freshly grated parmesan cheese (79.9 ml)
🫙Pantry Staples(2)
- 1 tablespoon extra virgin olive oil (15 ml)
- 2 cups dry orzo pasta (480 ml)
🧂Spices & Seasonings(3)
- 1 tablespoon fresh chopped sage (15 ml)
- kosher salt and black pepper
- 2 tablespoons fresh thyme leaves (30 ml)
🍯Sauces & Condiments(2)
- 2 tablespoons dijon mustard (30 ml)
- 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc (240 ml)
👨🍳 Instructions
- 1
Season the chicken in the crockpot with lemon and shallots.
- 2
Slow cook until the chicken is cooked.
- 3
Broil the chicken at the end to get it a little crispy.
- 4
Add orzo, garlic, broccoli, parmesan, and cream to the crockpot.
- 5
Let the orzo cook, then serve with the chicken.
💡 Pro Tips
- ✓Pat chicken completely dry and season 30 minutes before cooking to allow salt to penetrate the meat through osmosis, creating better flavor distribution.technique30 minutes
- ✓Cook orzo to only 70% doneness (about 6-7 minutes for most brands) before adding to crockpot since it will continue cooking in the residual heat and absorb liquid.timing6-7 minutes, 70% doneness
- ✓Broil chicken skin-side up for 3-4 minutes at 500°F to achieve Maillard reaction and crispy skin, as slow cooking temperatures (160-200°F) cannot create browning.technique3-4 minutes at 500°F
- ✓Add heavy cream only in the final 15 minutes of cooking to prevent curdling, as prolonged heat above 180°F breaks down cream proteins.timing15 minutes, 180°F threshold
- ✓Use a 2:1 ratio of chicken broth to cream for the orzo liquid to ensure proper starch gelatinization while maintaining creaminess without separation.ingredient2:1 ratio