Easy Creamy Chicken Orzo & Leek {Slow Cooker Recipe}

4.70 from 20 votes

Easy Creamy Chicken Orzo & Leek {Slow Cooker Recipe}

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 an easy for weeknight dinners and healthy for the whole family.

Prep Time5

Cook Time3

Total Time3 5

Course: main

Cuisine: Italian

Keyword: chicken, orzo, slimming world

Servings: people

Calories: 361kcal

Author: Vikkie Lee

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

Metric - US Customary

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 minutes
Instant 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 dente
Instant 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.

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

Nutrition