Description
Tender, juicy chicken in a rich, creamy mustard and herb sauce, served over a bed of dreamy, creamy orzo pasta. This Crockpot Mustard Herb Chicken And Creamy Orzo dish is the ultimate comfort food classic that’s ready in just 30 minutes.
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 cup chicken broth
– 1/2 cup Dijon mustard
– 1/4 cup heavy cream
– 2 tbsp fresh thyme, chopped
– 2 tbsp fresh rosemary, chopped
– 2 cloves garlic, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup uncooked orzo pasta
Instructions
1. 1. Place the chicken thighs in a crockpot.
2. 2. In a small bowl, whisk together the chicken broth, Dijon mustard, heavy cream, thyme, rosemary, garlic, salt, and pepper. Pour the mixture over the chicken.
3. 3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
4. 4. About 20 minutes before serving, cook the orzo pasta according to package instructions. Drain and set aside.
5. 5. Remove the chicken from the crockpot and shred or slice it. Add the shredded chicken back to the crockpot and stir to combine with the sauce.
6. 6. Serve the Crockpot Mustard Herb Chicken over the cooked orzo pasta. Garnish with additional fresh herbs, if desired.
Notes
– For a thicker sauce, you can mix 2 tbsp of cornstarch with 2 tbsp of water and stir it into the crockpot during the last 30 minutes of cooking.
– Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Crockpot
- Cuisine: American