Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo

Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo is a comforting and flavorful dish that brings together tender chicken meatballs simmered in a rich garlic butter sauce, served with creamy orzo pasta. This recipe is perfect for busy weeknights or relaxed weekends when you want a delicious meal without spending hours in the kitchen. The slow cooker does most of the work, ensuring the meatballs are juicy and flavorful, while the orzo cooks to creamy perfection on the stovetop. Let’s dive into this mouthwatering recipe.

Preparing the Chicken Meatballs

1. Mix the Ingredients: In a large bowl, combine ground chicken, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, dried oregano, dried basil, salt, and black pepper. Mix well until all ingredients are evenly distributed.
2. Form the Meatballs: Using your hands or a small ice cream scoop, form the mixture into meatballs, about 1 inch in diameter. Place them on a baking sheet lined with parchment paper.
3. Brown the Meatballs: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook until browned on all sides, about 5-7 minutes. The meatballs do not need to be fully cooked through as they will finish cooking in the crockpot. Transfer the browned meatballs to a plate and set aside.

Preparing the Garlic Butter Sauce

1. Melt the Butter: In the same skillet, melt 1/2 cup of unsalted butter over medium heat. Add the minced garlic and cook for about 2 minutes, until fragrant.
2. Add the Broth and Cream: Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a gentle simmer.
3. Season the Sauce: Add grated Parmesan cheese, dried thyme, dried rosemary, salt, and pepper. Stir well and let the sauce simmer for about 5 minutes, allowing the flavors to meld together.

Cooking in the Crockpot

1. Transfer to the Crockpot: Place the browned meatballs in the crockpot. Pour the garlic butter sauce over the meatballs, making sure they are evenly coated.
2. Cook the Meatballs: Cover the crockpot and cook on low for 4-5 hours or on high for 2-3 hours, until the meatballs are cooked through and tender.

Preparing the Creamy Orzo

1. Cook the Orzo: About 30 minutes before the meatballs are ready, start preparing the orzo. In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the orzo pasta and cook, stirring frequently, until the orzo is lightly toasted, about 2-3 minutes.
2. Add the Broth: Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is tender and the broth is mostly absorbed, about 10-12 minutes.
3. Add the Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese. Continue to cook until the cheese is melted and the orzo is creamy, about 2-3 minutes. Season with salt and pepper to taste.

Serving the Dish

1. Combine and Serve: Once the meatballs are done, gently stir them into the creamy orzo, mixing until everything is well combined.
2. Garnish: Sprinkle fresh parsley over the top for a burst of color and added freshness.
3. Enjoy: Serve immediately, while the dish is hot and the flavors are at their peak. This dish pairs well with a side of garlic bread or a fresh green salad.

Tips for Success

• Meatball Consistency: If the meatball mixture feels too wet, add a bit more breadcrumbs. If it’s too dry, add a splash of milk or an extra egg.
• Browning the Meatballs: Browning the meatballs before adding them to the crockpot adds a depth of flavor and helps them hold together during slow cooking.
• Creamy Orzo: Stir the orzo frequently while cooking to prevent it from sticking to the bottom of the pan and ensure even cooking.
• Adjusting Thickness: If the creamy orzo is too thick, add a bit more chicken broth or cream to reach your desired consistency.

Variations

• Spicy Meatballs: Add a pinch of red pepper flakes to the meatball mixture for a bit of heat.
• Herb Variations: Substitute fresh herbs like basil or dill for parsley to change the flavor profile.
• Vegetable Add-Ins: Add vegetables like spinach, peas, or sun-dried tomatoes to the orzo for extra nutrition and color.

Conclusion

Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo is a delightful dish that combines the ease of slow cooking with the rich, comforting flavors of garlic butter and creamy pasta. The tender chicken meatballs absorb the savory sauce, while the orzo provides a luscious base that ties everything together. This recipe is perfect for any occasion, whether you’re looking to impress guests or simply want a satisfying meal for your family. With easy-to-follow steps and tips for success, you’ll have a restaurant-quality dish ready to enjoy with minimal effort. Dive into the rich flavors and creamy textures of this delightful dish, and savor every bite!

Yield: 6

Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo

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Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo is a comforting and flavorful dish that brings together tender chicken meatballs simmered in a rich garlic butter sauce, served with creamy orzo pasta. This recipe is perfect for busy weeknights or relaxed weekends when you want a delicious meal without spending hours in the kitchen. The slow cooker does most of the work, ensuring the meatballs are juicy and flavorful, while the orzo cooks to creamy perfection on the stovetop. Let's dive into this mouthwatering recipe.

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Prep Time 20 minutes

Cook Time 4 hours

Ingredients

• 1 1/2 pounds ground chicken, pork, or turkey
• 3 tablespoons Italian seasoning
• 1 tablespoon dijon mustard
• 1 cup grated parmesan cheese
• kosher salt and black pepper
• 1 onion, quartered
• 1 head garlic, top trimmed off to reveal the cloves
• 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 6 tablespoons salted butter
• 1 sprig rosemary
• 2 cups dry orzo pasta
• 2 cups fresh baby spinach
• 1/2 cup chopped sun-dried tomatoes
• 1/2 cup heavy cream or canned full fat coconut milk

Instructions

Slow Cooker

1. Add the chicken, Italian seasoning, dijon, and 1/2 cup parmesan to a bowl. Season with salt, and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Add olive oil and place the meatballs in the bowl of your crockpot.

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2. Pour over the wine and 1/2 cup water. Add the onion and garlic. Cover and cook on low for 3-4 hours or on high for 1-2 hours.2. Preheat the broiler to high. Remove the meatballs and garlic from the slow cooker and place on a baking sheet.

3. Crank the heat on the slow cooker to high. Stir in the orzo, 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 spinach, sun-dried tomatoes, cream, and 1/2 cup parmesan.

4. Arrange the butter and the rosemary around the meatballs and garlic, then broil 1-3 minutes, until crisp. Peel away the garlic skin, then chop and mix with the butter and rosemary on the sheet pan. Toss the meatballs in the butter.

5. Serve the meatballs over the orzo.

Instant Pot

1. Add the chicken, Italian seasoning, dijon, and 1/2 cup parmesan to a bowl. Season with salt, and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).

2. Set the instant pot to sauté. Add olive oil, then add the meatballs to the instant pot and sear until browned, about 5 minutes, Pour in the wine and 1/2 cup water. Add 1 chopped onion. Cook 5 minutes, then add the butter, garlic and rosemary. Let the butter butter, another 2-3 minutes. Cover and cook on high pressure for 6 minutes.

3. Once done cooking, release the steam. Set the Instant pot to sauté. Remove the garlic. Stir in the orzo and 1 cup water. Cook 6-8 minutes, until the orzo is al dente. Stir in the spinach, tomatoes, cream, and parmesan.

4. Serve the meatballs over the orzo.

Stove-Top

1. Add the chicken, Italian seasoning, dijon, and 1/2 cup parmesan to a bowl. Season with salt, and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).

2. Heat a large skillet over medium-high heat. Add olive oil, then add the meatballs and sear until browned, about 5 minutes. Add 1 chopped onion. Cook 5 minutes, then add the butter, garlic and rosemary. Let the butter butter, another 2-3 minutes.

3. Reduce the heat to medium. Pour in the wine. Stir in the orzo and 1 1/2 cups water. Cook, stirring often, another 6-8 minutes, until the orzo is al dente. Stir in the spinach, tomatoes, cream, and 1/2 cup parmesan.

4. Serve the chicken over the orzo. Enjoy!

Nutrition Information:

Amount Per Serving: Calories: 850