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Crockpot Broccoli Cheddar Chicken Orzo

This Crockpot Broccoli Cheddar Chicken Orzo is a creamy, cheesy slow cooker dinner made with tender chicken, broccoli, carrots, orzo, cheddar cheese, and heavy cream. It is an easy comfort-food meal perfect for busy school nights and family dinners.
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Cook Time 5 hours 30 minutes
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Seasonings
  • 1-1 1/2 pounds chicken breast boneless and skinless
  • 1/2 sweet onion diced
  • 1/2 cup carrots shredded
  • Chicka Licka Bam Bam Chicken Rub to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons chicken bouillon powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1 1/2 cups chicken broth
Orzo, Broccoli and Cheese
  • 2 cups broccoli cut into small florets
  • 1 cup orzo uncooked
  • 8 ounces cheddar cheese 1 block, freshly shredded, plus more for topping if desired
  • 1/2 cup heavy cream
  • salt to taste at the end, if needed

Equipment

  • Slow cooker or crockpot
  • Cutting board
  • Chef's knife
  • Cheese grater
  • Measuring cups and spoons
  • Mixing spoon

Method
 

Slow Cook the Chicken
  1. Add the chicken breasts, diced sweet onion, shredded carrots, chicken rub, garlic powder, onion powder, chicken bouillon powder, paprika, black pepper, and chicken broth to the slow cooker.
  2. Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is tender and reaches an internal temperature of at least 165°F (74°C).
Shred the Chicken
  1. Remove the cooked chicken from the slow cooker. Shred or chop it into bite-size pieces, then return it to the slow cooker.
Add the Orzo and Broccoli
  1. Stir in the uncooked orzo, broccoli, heavy cream, and freshly shredded cheddar cheese until evenly combined.
  2. Cover and cook on HIGH for about 30 minutes, stirring once or twice, until the orzo is tender and the broccoli is cooked to your liking.
  3. Check the orzo frequently toward the end of cooking because it can absorb the liquid quickly. If the mixture becomes thicker than desired before the orzo is tender, stir in a small splash of additional chicken broth as needed.
Season and Serve
  1. Taste the chicken orzo before adding salt. The chicken bouillon and chicken rub already contain salt, so additional salt may not be necessary.
  2. Serve warm and top with additional freshly shredded cheddar cheese if desired.

Notes

  • Yield: The original recipe does not provide a serving yield, so the servings field has been left blank.
  • Cooking time: Cook the chicken on LOW for 4–5 hours or HIGH for 2–3 hours, then allow approximately 30 additional minutes on HIGH after adding the orzo, broccoli, cream, and cheese.
  • Cook time field: The recipe card uses 330 minutes, representing the maximum LOW cooking method of 5 hours plus the final 30 minutes.
  • Chicken: The chicken should reach an internal temperature of at least 165°F (74°C) before shredding.
  • Orzo: Keep a close eye on the orzo during the final cooking stage because it absorbs liquid quickly and can become too thick if overcooked.
  • Consistency: If the orzo absorbs too much liquid before becoming tender, add a small splash of chicken broth and stir.
  • Cheese: Freshly shredded cheddar melts more smoothly than pre-shredded cheese.
  • Salt: Taste before seasoning with additional salt because both the chicken bouillon powder and chicken rub may already contain significant sodium.
  • Broccoli: Cut the broccoli into relatively small florets so it cooks evenly during the final 30 minutes.
  • Storage: Refrigerate cooled leftovers in an airtight container for up to 3–4 days. The orzo will continue absorbing liquid as it sits.
  • Reheating: Stir in a splash of chicken broth, milk, or cream when reheating if the mixture has become too thick.