Description
This Crockpot Creamy French Onion Chicken & Orzo recipe combines slow-cooked, tender chicken with caramelized onions, fresh herbs, and a rich, creamy orzo pasta. The dish finishes under the broiler for a golden, cheesy crust, making it comfort food elevated with French-inspired flavors. Perfect for an easy yet sophisticated weeknight dinner with minimal hands-on time.
Ingredients
Scale
Onion and Chicken Layer
- 3–4 yellow onions, thinly sliced
- 6 Tbsp salted butter, divided
- 1½ lb boneless, skinless chicken breasts or thighs
- 2 Tbsp fresh thyme leaves
- 2 Tbsp chopped fresh sage (or dried equivalent)
- 3 garlic cloves, chopped
- Kosher salt & black pepper, to taste
Slow Cooker Liquids & Vegetables
- 1 cup dry white wine
- 1 cup chicken or vegetable broth
- 2 cups sliced mushrooms
Orzo and Cheese
- 2 cups dry orzo pasta
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded Gruyère cheese
Instructions
- Layer & Slow-Cook: In the crockpot, layer the thinly sliced onions with 3 tablespoons of butter. Place the chicken breasts or thighs on top, then sprinkle with fresh thyme, sage, chopped garlic, and season with kosher salt and black pepper. Add the sliced mushrooms over the chicken.
- Add Liquids and Cook: Pour in the dry white wine and chicken or vegetable broth. Cover and cook on Low for 3–4 hours or on High for 1–2 hours, until the chicken is tender and the onions are caramelized and soft.
- Prepare the Orzo: Carefully remove the chicken and most of the onions from the slow cooker, placing them on a baking sheet for later broiling. Set the slow cooker to High heat.
- Cook the Orzo: Stir the dry orzo into the slow cooker with 1 cup of water. Cook uncovered for 20–30 minutes, stirring occasionally, until the orzo is al dente. Add more water as needed during cooking to ensure the pasta does not dry out.
- Make it Creamy: Once the orzo is cooked, stir in the heavy cream and grated Parmesan cheese until the mixture becomes creamy and smooth.
- Broil Chicken & Onions: Dot the removed onions and chicken on the baking sheet with the remaining 3 tablespoons of butter. Top everything with the shredded Gruyère cheese. Place under the broiler for 3–5 minutes or until the cheese is melted and golden brown, watching carefully to avoid burning.
- Serve: Spoon the creamy orzo into individual bowls or plates. Top with the cheesy broiled chicken and onions. Garnish with additional fresh thyme or parsley if desired for a fresh herbal note.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs offer more moisture and flavor.
- If you don’t have fresh herbs, dried thyme and sage can be substituted at about one-third the amount.
- Keep an eye on the orzo as it cooks; you may need to add additional broth or water to achieve the creamy texture.
- The broiling step is essential to develop the golden cheesy top—don’t skip it!
- For a dairy-free variation, substitute heavy cream with coconut cream and use a dairy-free cheese alternative.
