Crockpot Creamy French Onion Chicken and Orzo
A creamy, slow-cooked casserole filled with caramelized onions, tender chicken, earthy mushrooms, and rich cheeses—all blended with orzo pasta for ultimate French onion comfort in a crockpot meal.
Equipment
- 1 Mixing bowl Large skillet or crockpot insert
Ingredients
Main Ingredients
- 3-4 yellow onions thinly sliced
- 6 tablespoons salted butter
- 1 ½ pounds boneless chicken breasts or thighs
- 2 tablespoons fresh thyme leaves
- 2 tablespoons chopped fresh sage
- kosher salt and black pepper to taste
- 3 cloves garlic chopped
- 1 cup dry white wine
- 1 cup chicken or vegetable broth
- 2 cups sliced mushrooms
- 2 cups dry orzo pasta
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- 1 cup shredded gruyere cheese
Instructions
Instructions
- Melt butter in a skillet over medium heat. Add sliced onions and cook, stirring often, until softened and caramelized, about 15–20 minutes.
- Transfer caramelized onions into the crockpot insert and spread evenly. Season chicken with salt and pepper and place on top.
- Add garlic, thyme, sage, and mushrooms on top of the chicken. Pour in wine and broth around the sides.
- Cover and cook on low for 4–6 hours or high for 2–3 hours until the chicken is tender and fully cooked.
- Remove chicken and shred it using two forks. Return shredded chicken to the crockpot.
- Stir in orzo, heavy cream, parmesan, and gruyere. Let sit on warm until orzo is tender and creamy.
Notes
Use pre-sliced onions or rotisserie chicken to save time. Substitute dried herbs if needed (use ⅓ as much).