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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
Thanks for always sharing your recipes. I have made this recipe several times for my family and we always enjoy it. It always turns out a bit different everytime, but that is a cook issue as I tend to use recipe’s as a guide – I really appreciate the different ways that your recipes can be cooked 🩵
Thanks so much, Jennifer! I am so glad your family enjoys this recipe, I appreciate you making it:) Have the best week! xx
This recipe is a winner in our house. We use chicken stock instead of apple cider and a mixed spice rub with rosemary as a substitute for the other spices. So so good!!
Hi, I am excited to make this but I never buy wine is there a good substitution?
Hi Andrea,
Of course, you can use broth in place of the wine. Please let me know if you have any other questions! xT
I’m not normally one for substitutions, but do you think it would be okay to sub spinach for broccoli? Looks amazing!
Hey Maggie,
Totally, that will work nicely for you! I hope you love this recipe, please let me know if you give it a try! xx
I really expected to like this. I used the measurements as written but the vinegar – or maybe the lemon – was overwhelming. And the pasta was gummy. I’m sure it was cook error but this was not a winner.
Hi Mary,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! The recipe actually calls for apple cider, not vinegar. I think you would have had better results using the apple cider. xx
Oh my word! You are so right! I knew it had to be cook error – and by cook I mean myself! So sorry!! I live your recipes so knew I must have made a mistake.
No worries:) I hope it turns out better if you try it again!!
Such a delicious dish. I couldn’t believe how good it smelled in the first 30 minutes. I used skin-on chicken thighs, onions instead of shallots, dried spices, and tossed in a bit of truffle sauce we had in the fridge. Instead of the slow cooker, I used a deep skillet on the stovetop. Amazing! The chicken skin got nice and crispy in the broiler. Would be great without the broccoli too, if you’re not a fan. Perfect for Fall.
Hey Katie,
Happy Sunday! Thanks a lot for trying this recipe and your comment, I’m so glad it was enjoyed! xxx
This is an incredible recipe. I love the complexity of the wine, apple cider, and lemon juice. Crazy how such a simple combination of flavors pairs so well with the herbs and chicken. Thank you for a wonderful fall recipe!
Hey Tina,
Happy Sunday! Thanks a lot for trying this recipe and your comment, I’m so glad it was enjoyed! xxx
Excited to make this! Is there a way to do it with rice instead of orzo?
Hey Meg,
Sure, the rice should also work nicely for you, it will probably take a bit longer than the orzo to cook, so keep an eye on it! I hope you love this dish! xT
This was delicious! I ended up shredding the chicken and just ate it as a bowl type of meal but all the flavors are so good. I love the subtle mustard flavor it really brings it all together. Thank you!
Hey Sam,
Wonderful! So glad to hear this dish turned out well for you, thanks for making it! Have a great fall weekend! xT
Well, contrary to what a number of people have said, this was OK, although not our favorite. I made it on the stovetop, and the chicken breasts lost all the mustard mix during searing, which was actually hard to put on the breasts, like it just wouldn’t stick to them. The orzo turned out well enough, except it took 13 minutes, not 6-8 to cook, and then proceeded to burn badly to the pan, despite the fact that I kept stirring it as instructed. My husband, who had to do the dishes, had a terrible time cleaning the Dutch oven (and let me know in no uncertain terms ;-)), so I probably won’t be making this one again.
Hi Helen,
Thanks so much for trying this dish and sharing your feedback, so sorry to hear you didn’t love it! And sorry to your husband about the dishes! Have a great weekend! Xx
I almost didn’t make this because the reviews were a bit off but looking at the ingredients there was no way it would be bad. Well… I made this yesterday and omg….. it was amazing!!!! I’ve been cooking 3 new recipes every week for almost a year and this, it’s now too 3. My husband and I could eat it every night. So easy but sooo much flavor! I used chicken broth instead of apple cider and when it says to add a cup of water, I added a cup of broth. I also used ground sage instead of fresh because the grocery store didn’t have any but I’m glad I did that!! It costed the chicken with extra seasoning. Also a cup of parm instead of 1/3 ☺️ A must try! Respectfully I believe the other commenters made it wrong like using vinegar when it says apple cider… easy to do but those comments need to be disregarded. This recipe is insanely good!!!
Hey Madeline,
Awesome! Thanks so much for making this recipe and sharing what worked well for you! So glad it was enjoyed! Have a great autumn Friday! Xx
A good, simple meal. I used my IP.
I didn’t have white wine so used chicken breast. I feel like it needed a bit more flavour but my whole family did enjoy it. Super simple to make which is a win. I would make again and maybe play with the recipe a bit.
Thanks so much, Jackie! Glad to hear your family enjoyed this dish, I appreciate you giving it a try! xT
This recipe is a regular in our home and has been for the last year or so! It’s amazing. Thank you!
Hey Rachael,
Thank you so much for making this recipe so often and your comment:) So glad it is always enjoyed! Happy Friday! xT
I am not a broccoli fan. What other vegetables do you suggest that would work with this?
Hey Nichole,
Cauliflower would be a great option as well as asparagus. Please let me know if you give this recipe a try, I hope you love it! xT
It was very mustard forward and not as creamy as I would have liked.
Hi Mo,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed! xT