Description

Slow Cooker Mustard Herb Chicken and Creamy Orzo is a comforting and flavorful dish featuring tender chicken breasts cooked in a savory blend of Dijon mustard, fresh herbs, and white wine. Paired with creamy orzo pasta and nutritious broccoli, this recipe offers a perfect balance of protein and vegetables. The dish can be prepared in a slow cooker, Instant Pot, or on the stovetop, making it versatile and easy for any home cook.

Ingredients

Scale

Chicken and Marinade

2 pounds boneless chicken breasts
1 tablespoon extra virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons fresh thyme leaves
1 tablespoon fresh chopped sage
2 cloves garlic, chopped
Kosher salt and black pepper to taste
2 shallots, quartered
1 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
1 cup apple cider or chicken broth (do not use vinegar)
Juice of 1 lemon
2 tablespoons salted butter

Orzo and Vegetables

2 cups dry orzo pasta
1 1/2 cups chopped broccoli

Finishing Ingredients

1/3 cup heavy cream or canned full-fat coconut milk
1/3 cup freshly grated Parmesan cheese

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Instructions

Prepare Chicken in Slow Cooker: In the slow cooker bowl, rub chicken breasts with olive oil, Dijon mustard, thyme, sage, garlic, salt, and pepper. Pour in the white wine, apple cider or chicken broth, and lemon juice. Add the quartered shallots. Cover and cook on low for 3 to 4 hours or on high for 1 to 2 hours until the chicken is tender and cooked through.
Broil Chicken: Preheat the broiler to high. Remove the chicken from the slow cooker and place it on a baking sheet. Place butter on top of each chicken piece. Broil for 1 to 3 minutes until the chicken becomes crisp on top. Watch carefully to avoid burning.
Cook Orzo and Broccoli: Increase the slow cooker heat to high. Stir in the orzo pasta, chopped broccoli, and 1 cup of water into the slow cooker liquid. Cover and cook for 20 to 30 minutes, stirring occasionally, until the orzo is al dente. Add more water if needed to ensure the orzo cooks properly.
Finish Orzo: Stir the heavy cream (or coconut milk) and freshly grated Parmesan cheese into the orzo mixture. Mix thoroughly to create a creamy texture.
Serve: Plate the creamy orzo on serving dishes and place the broiled mustard herb chicken on top. Serve immediately and enjoy this comforting meal.

Notes

Use apple cider or chicken broth instead of vinegar to maintain the sauce’s mild acidity and flavor.
For a dairy-free version, substitute heavy cream with canned full-fat coconut milk and omit the Parmesan cheese or use a vegan alternative.
If you don’t have fresh herbs, dried thyme and sage can be used; reduce quantity by half as dried herbs are more concentrated.
The recipe is versatile and can be made in a slow cooker, Instant Pot, or on the stovetop depending on your preference and available equipment.
Broiling the chicken at the end adds a nice crispy texture but can be skipped if preferred.
Adjust cooking times based on the thickness of chicken breasts to ensure thorough cooking.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 550mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 38g
Cholesterol: 90mg