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Slow Cooker Mustard Herb Chicken and Creamy Orzo. Turning a classic dinner recipe into an easy slow cooker meal using white wine, creamy Dijon mustard, fresh herbs, parmesan cheese, and orzo. I even added in some vibrant broccoli for added vegetables and color. This slow-cooked chicken dinner is a hearty and delicious meal to come home to at the end of a busy day. And the best part? It’s the easiest dinner to prepare. You simply can’t go wrong with a dinner like this herby chicken and creamy orzo.
Breaking out a slow cooker recipe today and it’s not even October. Yes, it may be a bit early. But I’m pretty sure that most of us appreciate a good slow cooker dinner almost any time of the year. They’re just so easy!
This is one of those dishes that I’ve been wanting to make for the longest time now. But I told myself to hold off until the autumn days started to set in. It’s just so cozy and perfect for fall. It’s creamy, herby, a touch buttery, and has the BEST flavor. I love the fact that the chicken and orzo are cooked together in the slow cooker. It makes everything come together effortlessly.
It’s loosely inspired by my French wine and mustard chicken, but it’s made with a few additions…that I think, make it even better!
This is perfect for this time when the days might be warmer, but the nights are cooler. It’s going to be great all fall and winter long. Plus, you can easily package leftovers in an airtight container to keep in the refrigerator for 3-4 days, you could even pop this in the freezer for a last minute meal.
Here are the details
As you can imagine, this is really simple. Just place the chicken in the crockpot and rub it with olive oil and that mustard. Then add a ton of fresh thyme, sage, and garlic.
Now, pour in the wine and apple cider, then add some shallots.
I love to use apple cider in this for a slight air of warming fall flavor. It pairs so wonderfully with the white wine, herbs, and mustard. I know it sounds odd, but trust me, the apple cider adds such a nice flavor.
At this point, just cover the crockpot and cook. You can speed things up by cooking on high, or go low and slow. Alternately, you can use the instant pot, but I do prefer the crockpot method.
When the chicken has cooked, pull it out and set it on a small sheet pan.
Now the orzo
Here’s where the orzo comes in. Add the orzo to all the yummy broth in the crockpot along with some broccoli. Now simply cover and cook a few minutes longer, until the orzo is al dente.
Meanwhile, I love to add a little butter to the chicken. Then throw it under the broiler for a couple of minutes to crisp up. This is totally optional, but I do think it adds to the dish.
When the orzo is finished, add in a touch of cream and parmesan too.
And now serve it up!
So simple and quick with barely any clean-up and minimal hands-on time.
The simplest dinner, and so great for busy weeknights…hearty, creamy – and so freaking good!
Looking for other slow cooker meals? Here are a few ideas:
Slow Cooker Saucy Sunday Bolognese Pasta
Slow Cooker Herbed Chicken and Rice Pilaf
Crockpot Spaghetti Squash Lasagna Bolognese
Lastly, if you make these Slow Cooker Mustard Herb Chicken and Creamy Orzo be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Check out our How-To Video:
Slow Cooker Mustard Herb Chicken and Creamy Orzo
Servings: 6
Calories Per Serving: 641 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 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
- 2 shallots, quartered
- 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup apple cider or chicken broth (do not use vinegar)
- juice of 1 lemon
- 2 tablespoons salted butter
- 2 cups dry orzo pasta
- 1 1/2 cups chopped broccoli
- 1/3 cup heavy cream or canned full fat coconut milk
- 1/3 cup freshly grated parmesan cheese
Instructions
Slow Cooker
- 1. In the bowl of your slow cooker, rub the chicken with the olive oil, mustard thyme, sage, garlic, salt, and pepper. Pour over the wine, cider and lemon juice. Add the shallots. Cover and cook on low for 3- 4 hours or on high for 1-2 hours. 2. Preheat the broiler to high. Remove the chicken from the slow cooker place it on a baking sheet. 3. Crank the heat on the slow cooker to high. Stir in the orzo, broccoli, and 1 cup water. Cover and cook 20-30 minutes, or until the orzo is al dente. If the orzo needs more liquid, add additional water. Stir in the cream and parmesan.4. Place the butter on the chicken, then broil 1-3 minutes, until crisp. Serve the chicken over the orzo. Enjoy!
Instant Pot
- 1. Set the instant pot to sauté. Rub the chicken with the olive oil, mustard thyme, sage, garlic, salt, and pepper. Add the chicken to the instant pot and sear until golden brown on both sides, about 3 minutes per side. Pour in the wine, cider and lemon juice. Add the shallots and butter. Cover and cook on high pressure for 6 minutes.2. Once done cooking, release the steam. Set the Instant pot to sauté. Stir in the orzo, broccoli, and 1 cup water. Cook 6-8 minutes, until the orzo is al dente. Stir in the cream and parmesan.3. Serve the chicken over the orzo. Enjoy!
Stove-Top
- 1. Heat a large dutch oven over medium-high heat. Rub the chicken with the olive oil, mustard thyme, sage, garlic, salt, and pepper. Add the chicken to the pot and sear until golden brown on both sides, about 3 minutes per side. Reduce the heat to medium. Pour in the wine, cider and lemon juice. Add the shallots and butter. Cover and cook 10 minutes. 2. Stir in the orzo, broccoli, and 1 cup water. Cook, stirring often, another 6-8 minutes, until the orzo is al dente. Stir in the cream and parmesan.3. Serve the chicken over the orzo. Enjoy!
This post was originally published on September 27, 2021
Sorry Tieghan, this dish was pretty terrible for us. The chicken turned out ok but looked totally unappealing, the orzo was like glue and inedible. I did this in the slow cooker and followed the recipe exactly. I’m still a huge fan, this has been my only bad experience. Looking forward to trying a new recipe soon!!
Hey Chantel! I am so sorry that this recipe didn’t turn out for you! Thanks so much for letting me know, I really appreciate the feedback! xTieghan
I cannot not comment on this recipe. Our dinner was SO good. Comforting and easy, I will be surely making this recipe again. I started following your blog about a year ago, and I do not regret it. I have impressed my husband, my friends and family, and most importantly myself with your recipes. Thank you for improving the meals at our table.
Hey Erika! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan
Made this tonight and sorry to say we were disappointed. Followed the recipe but the orzo turned out like wallpaper paste. Chicken was dry and the dish was overall tasteless. Had high hopes since it sounded so yummy..Saved the chicken for a sandwich tomorrow..?
Hey Linda, I am so sorry this recipe didn’t turn out well! Is there anything you did differently in this recipe? Let me know how I can help! xTieghan
I followed the slow cooker version and it was way too acidic. The orzo tasted so vinegar-y that you couldn’t taste any of the parm. I was so excited for this recipe, but won’t be making this one again.
Hey Sarah! I’m so sorry this recipe didn’t turn out the way you hoped! Thanks for letting me know xxTieghan
Did you use apple cider or apple cider vinegar. A few others made the mistake of using apple cider vinegar which is not what the recipe calls for.
Hi Stephanie,
The recipe calls for apple cider:) xTieghan
I made the stovetop version and had to more than double the liquid and it still wasn’t enough. Came out mushy and the broccoli wasn’t cooked. I also had to cook the orzo longer because after only 8 mins it was still crunchy. Overall the flavor was good but the texture wasn’t great.
Hey Liz, I’m so sorry this recipe didn’t turn out the way you hoped! Thanks so much for letting me know! xxTieghan
I’ve made this twice now! Such a yummy recipe. I made it exactly how it is written the first time and now tonight I subbed out the broccoli for mushrooms and artichokes! Turned out great both times. Thank you!!
Hey! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! 🙂 xxTieghan
Once again, your recipe doesn’t disappoint and tastes like I actually know what I’m doing in the kitchen. Quarantine lead me to you and since then I’ve definitely improved my cooking skills. Thank you for always putting out incredibly delicious recipes while also making it easy for the not cooking gifted folks.
Hey Kayla! I am SO glad you enjoyed this recipe, thanks so much for giving it a try! ? xTieghan
I made this tonight; like another reviewer I roasted the broccoli and shallots while the chicken cooked in the Instant Pot— It was delicious. I used boneless skinless chicken thighs that I marinated in the mustard/herbs and olive oil mixture. Even my kids: 5 and 8yrs old loved it— no leftovers!
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
I was a little worried given many of the reviews but I ended up making the stovetop version of this and it was AMAZING. I only used half the lemon, subbed a few herbs for the ones I had on hand, and had to cook the orzo a little longer to get it al dente but MY GOODNESS….my partner asked for seconds and I could not stop taking bites from the pan of the creamy orzo. Next time, I will use thighs and sear them longer, as the breast did dry out and like others, I found that the flavor on the chicken only where the chicken was browned/seared. It was still amazing though because the orzo absorbed everything. Can’t wait to make it again !
Oh! And I salted the chicken before adding everything else and then added a pinch of salt when the wine/broth were added and then again when the orzo was added
Hey! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
My family really enjoyed this recipe but my one disappointment was that the chicken didn’t have much flavor unless you had a piece that was seared. I don’t this is a shortcoming of the recipe because this is a typical problem I have even if marinating chicken for a day or two before cooking. What suggestions would you have on how to help chicken absorb more flavors? I have heard soaking the chicken in salt water for awhile is helpful. Have you heard of that? I would any ideas. I love really flavorful food. Thanks for your help!
Hi! I have never heard of soaking the chicken in salt water, but maybe adding a handful of fresh herbs to the chicken would help? What about some fresh sage and brown butter over top? That would be so great! Hope this helps! xx
Just tried the stove-top method and the amount of liquid was nowhere near enough to cook the orzo – is there any chance the measurements were off? I ended up adding another 1/2 cup of water and another 1/3 cup of cream to get it to cook properly, and by that time the chicken was very overdone. Still very tasty…might try it again with different liquid measurements.
Hi Elana, I’m so sorry about that! Is there anything you did differently? xTieghan
I am making it on the stove right now and it’s perfect! My kitchen smells amazing!
Hey Beth! Thanks so much, hope you love this recipe 🙂 xTieghan
I’m curious about the Instant Pot method, after sautéing the chicken should I wash out the burnt bits at the bottom? I can’t imagine they’d taste well with the orzo later but maybe it keeps the orzo from sticking too idk, instant pots are a new beast to me lol.
Hi there! I think you should be fine to leave the bits for flavor! xTieghan
Can I use apple cider vinegar instead of plain apple cider? Thanks!! Trying tonight
Hi there! I would recommend using apple cider because the vinegar will likely be too strong! xTieghan
I made this for dinner tonight and loved the flavors together!
I, sadly, was running low on cream and parm both—but even still it was delicious!
I made the stove-top version.
Hey there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! ? xTieghan
Can you use frozen chicken
I made this tonight and it was delicious with a few adjustments. I did the slow cooker method, 2 hours for the chicken. I did not broil the chicken because I had boneless skinless and this would of dried the chicken out. I roaated the broccoli and shallots in the oven for a crispy texture. I added to orzo to the slow cooker, but didn’t add any additional liquid. I cooked for 20 minutes, adding a splash of chicken broth at the last 5 minutes. I also used chicken broth, not apple cider. The chicken was moist and the flavors worked well together. Next time I’ll use chicken thighs and more mustard/herbs.
Hey Liz! Thanks so much for the feedback of this recipe, I really appreciate it! xTieghan
Did the instant pot version and it was f’ing gold! Slathered chicken in the Dijon, then added salt,pepper and garlic powder. Browned 3 minutes a side on sauté in instant pot. NO apple cider(use chicken stock instead), NO lemon-it’s acidic enough from the wine, Dijon and shallots. Followed orzo recipe from there-less cream-cheese will do! There’s no way we would like this with apple cider let alone apple cider vinegar-either way broth is best. If you make this and taste frequently it will be amazing! Just go with your instinct! Thank you for this amazing recipe!
Hey! Thanks so much for trying out this recipe, I’m so happy you enjoyed it! Happy Halloween 🙂 xTieghan