This creamy chicken orzo pasta recipe with leek in the slow cooker is a delicious twist on an Italian risotto. And the great news is that it's easy for weeknight dinners and healthy for the whole family.

If you're looking for a delicious, creamy but healthy chicken dinner, then I urge you to try this easy chicken orzo in the slow cooker.
It's a tasty classic Italian dish with small pieces of pasta cooked in broth that resemble risotto rice. Then tossed in a cream cheese and teams perfectly with crusty bread, salad or as a side.
And the best part? There's no babysitting required with our easy slow cooker recipes! Just sear the chicken and throw it in the pot with the vegetables, then orzo and cheese later.
Jump to:
✔️ Why You'll Love This Recipe
Here are a handful of reasons why we think this chicken orzo recipe will become a family favorite:
- No skills required
- A cozy meal for colder days
- Made with simple ingredients
- Easy weeknight dinner or side dish
- Quicker cooking than traditional risotto rice
- Makes a large pot full that's great for batch cooking
- In a healthy creamy sauce without calorific heavy cream
- Choose your own cooking time in one pan, slow cooker or Instant Pot
🛒 Ingredient Notes
Please see the printable recipe card with exact ingredient quantities and preparation instructions at the bottom of this post.

Cooking oil spray - this is to make it low calorie, fat and unofficially Slimming World friendly. Or you can use olive oil to brown the chicken for healthy fats
Chicken breasts - for lean protein. Or use boneless chicken thighs which are juicier
Leeks - sliced, to add a light onion flavour and texture, or you can swap for 2-3 large chopped onions
Carrots - peeled & diced into small chunks. They offer vitamin A, K1, B6 and potassium
Mushrooms - washed and sliced. Nutrition tip: leave your mushrooms out in the sun for 15-120 minutes to create vitamin D, which isn't destroyed while cooking
Garlic cloves - minced and cooked at the same time as the chicken, or you can use garlic powder
Seasoning - this is sea salt and ground black pepper)
Mustard powder -
Chicken stock - made up with stock cubes or stockpots and boiling water, or homemade chicken broth
Herbs - fresh or dried thyme and rosemary
Red wine vinegar - for a touch of sweet acidity or add swap some stock for ½ a glass of white wine as I do in this Vitel Toné recipe
Cheese - I use Extra Light Laughing Cowl cheese triangles, or you could use low fat Philadelphia cream cheese
Dry orzo (AKA risi or risoni) - this is rice shaped short-cut pasta that looks similar to risotto. It is also a good source of folic acid (vitamin B9). If you can't find it in the grocery store, I recommend any large grain of rice
Optional ingredients - runny honey, mustard and lemon juice
📋 Instructions

1. Add oil to a large frying pan or Dutch oven.
Then brown the chicken with the garlic over medium-high heat and remove from the heat.

2. Deglaze the bottom of the pan by adding the stock.
Swirl and swish it around to catch all the flavourful browned bits.

3. Transfer the juicy chicken mix to the slow cooker or crockpot and add all of the herbs and spices.

4. Now add all of the sliced and chopped vegetables.

5. Give it a good stir, place the lid on top and cook on low for 6-7 hours or high for 3-4 hours.
- Dutch oven - cover and simmer on low for 25-30 minutes
- Instant Pot - cook on high pressure for 6 minutes with a quick release

6. Now stir in the ¾ cup of orzo and cheese.
Place the lid on top and cook on high for a final 30 minutes.
- Dutch oven - simmer and stir for 10-12 minutes until al dente
- Instant Pot - cook on high pressure for 2 minutes with a quick release
Garnish - To add sweetness at the end, stir in the honey, mustard and lemon zest and juice

👩🍳 Substitutions
Depending on your dietary needs, here are a few simple swaps you can make:
- Orzo - swap for grains such as couscous, pearl barley, quinoa or long grain rice. Use a gluten free option if needed
- Chicken - you can substitute with diced turkey, pork or vegetarian plant based meat
- Leeks - swap for onions, spring onions (scallions) or shallots
- Chicken stock - use low sodium, gluten free or vegetable stock of vegetarian/vegan if needed
- Herbs - instead of adding dried herbs while cooking, try adding fresh basil or basil pesto at the end of cooking
- Cheese triangles - any soft cheese works perfectly like Philly cream cheese, blue cheese or brie. Also a garnish of Parmesan tastes so good!
⚖️ Variations
Here are some different ways you can enhance and truly personalise this recipe:
Italian - add Italian seasoning to infuse
Lemon orzo chicken - garnish with lemon wedges or slices for a stronger citrus flavour
Mediterranean vegetable orzo - add vegetables like courgettes (zucchini), aubergines (eggplant), mushrooms and red bell peppers, for a taste of this cheesy ratatouille recipe
Extra fresh spinach - while stirring in the uncooked orzo and cheese, you can also wilt a large handful of baby spinach for extra iron
Spicy - if you like some heat, add some red pepper flakes
Deluxe - add some crispy bacon or pan fried lardons, toasted pine nuts and a final drizzle of extra virgin olive oil or sesame seed oil for a nutty flavor

🔪 Equipment
Please note that as an Amazon Associate, I earn from qualifying purchases made through affiliate links.
Cast iron large skillet - any large frying pan will do for frying the garlic and chicken pieces until golden brown. If preferred, you could make it a one-pot meal on the stove top instead
Slow cooker - this is a 3.5 litre pot, which doesn't require any babysitting. Alternatively, you can use an Instant Pot or stove top.
Chopping board and sharp knife - this is to dice the chicken and chop vegetables, which is really the only time you need to spend on this pasta dish
Weighing scales and jug or measuring spoons and cups.
Garlic press - or grated
❄️ Storage
Storing - we prefer eating this recipe freshly cooked, but it can be stored in an airtight container and refrigerated for up to 3 days.
Freezing - cool to room temperature and again, store in a freezer-safe container for up to 3 months.
Reheating - If you want to eat the next day, defrost in the fridge if required and microwave until piping hot, or on the hob or stove. You may need to add a splash of water to loosen again
💡Pro Tips
- For the best results, add an extra step and soften the leeks in butter and a pinch of salt to draw out the moisture
- Don't skip browning the meat as you will no longer have tender chicken as it will become stringy
- Don't overcook the orzo as it should have a bite to it. If you cook too long, it will be mushy and unsalvagable
- If the orzo becomes too thick and dry, stir in a splash of water or broth and cheese
- Season with salt and pepper at the end for more control
🍽️ Serving Suggestions
Here are a few different ways you can enjoy this healthy creamy orzo:
Orzo salad - serve with a delicious salad of leafy greens, sun-dried tomatoes, olives, sweetcorn, cucumber, feta cheese and lots of fresh parsley
Bread - mop up the cheesy sauce with some crusty garlic bread, pizza rolls or this no knead cheesy cob loaf
Vegetables - serve with a side of roasted vegetables like asparagus, carrots, onions and more for a main dish
Wine - enjoy with a crisp glass of white wine like Sauvignon Blanc, Pinot Grigio or sangria mocktail
❓ FAQ
You can swap the small pasta pieces of orzo for a long grain rice or arborio rice, but it will take longer to cook at the end and require more water, so keep a close eye on it.
🍽️Pairing
These are my favorite dishes with this chicken orzo recipe:
➕ More Chicken Dinners
Looking for more easy recipes with dinner? Then here are some of our most popular you might like too!
Why not subscribe to my newsletter to hear about the latest recipes and exclusive news from Tastefully Vikkie? You can also connect with me on social media at Facebook, TikTok, Twitter, and Instagram!
📖 Recipe

Easy Creamy Chicken Orzo & Leek {Slow Cooker Recipe}
Equipment
Ingredients
- Frylight
- 2 chicken breasts diced
- 2 leeks sliced
- 2 carrots peeled & diced
- 200 g mushrooms sliced (1.5 cups)
- 2 garlic cloves minced
- Seasoning (Salt & pepper)
- 2 teaspoon mustard powder
- 300 ml water 1¼ cups
- 1 teaspoon dried thyme or fresh sprigs
- 1 teaspoon rosemary or fresh sprigs
- 2 chicken stockpots or stock cubes
- 2 teaspoon red wine vinegar
- 6 extra light cheese triangles *to be counted or used as your allowance
- 150 g dried orzo ¾ cup
- ½ Lemon juice (and zest if desired)
Optional Stir-ins
- 2 teaspoon Honey
- 2 teaspoon Dijon mustard
Instructions
- Add oil to a large frying pan or Dutch oven. Then brown the chicken with the garlic over medium-high heat and remove from the heat.
- Deglaze the bottom of the pan by adding the stock. Swirl and swish it around to catch all the flavourful browned bits.
- Transfer the juicy chicken mix to the slow cooker or crockpot and add all of the herbs and spices.
- Now add all of the sliced and chopped vegetables.
- Give it a good stir, place the lid on top and cook on low for 6-7 hours or high for 3-4 hours.Dutch oven - cover and simmer on low for 25-30 minutesInstant Pot - cook on high pressure for 6 minutes with a quick release
- Now stir in the ¾ cup of orzo and cheese. Place the lid on top and cook on high for a final 30 minutes, then add the juice of ha;f a lemon.Dutch oven - simmer and stir for 10-12 minutes until al denteInstant Pot - cook on high pressure for 2 minutes with a quick release
Optional stir in
- For extra sweetness, stir in 2 teaspoon runny honey and 2 teaspoon of dijon mustard and serve.
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Video
Notes
- For the best results, add an extra step and soften the leeks in butter and a pinch of salt to draw out the moisture
- Don't skip browning the meat as you will no longer have tender chicken as it will become stringy
- Don't overcook the orzo as it should have a bite to it. If you cook too long, it will be mushy and unsalvagable
- If the orzo becomes too thick and dry, stir in a splash of water or broth and cheese
- Season with salt and pepper at the end for more control













Emma
Want to try this, do you make the stock pots up as directed (with water) or just put them in without making it into stock??
Vicki
I would use the 300ml of water
Carole
Superb recipe, so easy to do, everything in the slow cooker is a winner for me. My son who will not eat veg besides peas loves it. So YES it is a wonner, winner, chicken dinner
Carole
Tried this tonight for the 1st time...we loved it...thanks for the recipe
Jade
Can this be done on the stove top?
Linda
Will give this a try so easy to cook while out
Debbie
Hi this looks amazing, if I wanted to double the receipe do you think I would need to double the liquid as well only sometimes I find the liquid doesn’t always absorb as much in the slow cooker?
Thanks
vikkie
Thanks! ? I personally would double the liquid too, as it will all go straight in to the orzo. Let me know how it goes ?
Lillette Sayar
Do you think I could use rice instead of the orzo? Although I loved the flavour, I wasn’t keen on the texture.
vikkie
Yes, it probably would. It might need slightly longer to cook, but could be wrong!
Lillette
I’ll give it a try and let you know. Thank you.
Kate Mould
Have you tried using quark instead of the cheese triangles? I think it will work and save using a healthy extra A
Kate
Del
I'm going to try the orzo pasta chicken and leek risotto for the first time. I always try to cook in batches and freeze. Does this recipe do well in the freezer I was wondering? Other slimming world risotto recipes I've tried freeze well. Regards Del
vikkie
Hi Del,
Sadly I have never frozen it but can't see why not. As long as you defrost and cook thoroughly, it should be alright. Good luck, Vikkie x
Louise
This dish was seriously scrummy. Comfort food without the calories. I am already getting requests to make it again, even from the not so calorie conscious!
vikkie
So glad to hear it, Louise 🙂 I often find convincing my sceptical fiancée is the hardest job x