Crockpot Cheesy Chicken and Broccoli Orzo

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Crockpot Cheesy Chicken and Broccoli Orzo

Description

Crockpot Cheesy Chicken and Broccoli Orzo is a comforting, one-pot meal that combines tender shredded chicken, creamy melted cheese, hearty orzo pasta, and nutritious broccoli—all slow-cooked to perfection. This recipe is ideal for busy days when you want a warm, satisfying dinner with minimal effort. The crockpot does all the work, resulting in a rich, creamy texture and well-balanced flavors the whole family will love.

Ingredients

Serves 4–6

  • 1½ lbs boneless, skinless chicken breasts

  • 3 cups low-sodium chicken broth

  • 1 cup uncooked orzo pasta

  • 2 cups broccoli florets (fresh or frozen)

  • 1½ cups shredded cheddar cheese (or cheddar-jack blend)

  • ½ cup cream cheese, cubed

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • ½ teaspoon paprika

  • Salt and black pepper, to taste

  • Optional garnish: chopped parsley or green onions

Instructions

  1. Prepare the Base
    Place chicken breasts in the crockpot. Season with garlic powder, onion powder, paprika, salt, and pepper.

  2. Slow Cook the Chicken
    Pour chicken broth over the chicken. Cover and cook:

    • Low: 4–5 hours

    • High: 2–3 hours

  3. Shred the Chicken
    Remove chicken, shred with two forks, and return it to the crockpot.

  4. Add Orzo & Broccoli
    Stir in the orzo and broccoli. Cover and cook on High for 30–40 minutes, stirring once halfway, until orzo is tender.

  5. Make It Cheesy
    Add cream cheese and shredded cheese. Stir until melted and creamy. Let sit for 5–10 minutes to thicken.

  6. Serve
    Taste and adjust seasoning. Garnish if desired and serve warm.

Notes

  • Orzo cooks quickly, so avoid adding it too early.

  • If the dish thickens too much, add a splash of warm broth or milk.

  • Fresh broccoli gives a firmer texture; frozen broccoli is softer.

Tips for Best Results

  • Shred chicken while hot for the easiest texture.

  • Use freshly shredded cheese for smoother melting.

  • Stir gently after adding cheese to prevent sticking.

  • For extra flavor, add ¼ teaspoon Dijon mustard or a pinch of red pepper flakes.

Servings

  • Yield: 4–6 servings

  • Serving Size: About 1½ cups per serving

Estimated Nutritional Information (Per Serving)

(Based on 6 servings; values may vary)

  • Calories: ~420 kcal

  • Protein: ~35 g

  • Carbohydrates: ~28 g

  • Fat: ~18 g

  • Saturated Fat: ~9 g

  • Fiber: ~3 g

  • Sodium: ~620 mg

Health Benefits

  • High Protein: Supports muscle repair and keeps you full longer.

  • Calcium-Rich: Cheese contributes to bone health.

  • Nutrient-Dense Vegetables: Broccoli provides fiber, vitamin C, and antioxidants.

  • Balanced Meal: Combines protein, carbs, and fats for sustained energy.

Frequently Asked Questions (Q&A)

Q: Can I use frozen chicken?
A: Yes, but add 30–45 minutes to the cooking time and ensure chicken reaches a safe internal temperature.

Q: Can I substitute the orzo?
A: Yes. Small pasta shapes (like ditalini) or rice work well, but cooking times may vary.

Q: Can this be made gluten-free?
A: Substitute gluten-free orzo or rice and verify your broth is gluten-free.

Q: How do I store leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze this dish?
A: It’s best enjoyed fresh, but you can freeze it. Reheat gently and add a splash of broth to restore creaminess.

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