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–+ servings

French Onion Chicken Orzo Casserole (Slow Cooker or Stovetop)

Cozy French onion chicken orzo casserole with caramelized onions, tender orzo, and a broiled Gruyere crust, made in a slow cooker or on the stove.
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Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 688
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 to 4 large yellow onions, thinly sliced
  • 6 tablespoons salted butter, divided
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons chopped fresh sage
  • kosher salt and freshly ground black pepper to taste
  • 3 cloves garlic, minced
  • 1 cup dry white wine such as Napa Valley Sauvignon Blanc
  • 1 cup chicken or vegetable broth
  • 2 cups sliced mushrooms cremini or button
  • 2 cups dry orzo pasta
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded Gruyere cheese

Method
 

Slow Cooker Method
  1. Layer the sliced onions and 3 tablespoons of butter in the bottom of a slow cooker, then arrange the chicken on top. Scatter the thyme, sage, and garlic over the chicken and season with salt and pepper. Pour in the wine and broth, add the mushrooms, cover, and cook on low for 3 to 4 hours or on high for 1 to 2 hours.
  2. Heat the broiler to high. Transfer the chicken and most of the onions to a baking sheet, leaving the mushrooms and liquid in the slow cooker.
  3. Turn the slow cooker to high. Stir in the orzo and 1 cup of water, cover, and cook for 20 to 30 minutes, stirring once, until the orzo is al dente. Add a splash more water or broth if it looks too dry. Stir in the heavy cream and Parmesan cheese.
  4. Dot the onion-topped chicken with the remaining 3 tablespoons of butter and sprinkle with the Gruyere. Broil for 3 to 5 minutes, until the cheese is melted and golden.
  5. Spoon the creamy orzo into shallow bowls or a serving dish and top with the broiled chicken and onions.
Stove Top Method
  1. Melt 3 tablespoons of butter in a large soup pot over medium heat. Add the onions and cook, stirring every 3 to 4 minutes, for 10 minutes until soft. Add the chicken, thyme, sage, and garlic, and season with salt and pepper. Pour in the wine and broth, add the mushrooms, cover, and simmer for 20 to 30 minutes, until the chicken is cooked through.
  2. Heat the broiler to high. Transfer the chicken and most of the onions to a baking sheet, leaving the mushrooms and liquid in the pot.
  3. Dot the onion-topped chicken with the remaining 3 tablespoons of butter and sprinkle with the Gruyere. Broil for 3 to 5 minutes, until the cheese is bubbly and browned.
  4. Meanwhile, cook the orzo according to the package directions and drain. Fold the orzo into the pot with the reserved mushrooms and liquid, then stir in the heavy cream and Parmesan cheese.
  5. Serve the chicken and onion mixture over the creamy orzo.

Nutrition

Calories: 688kcalCarbohydrates: 52gProtein: 43gFat: 30gSaturated Fat: 17gCholesterol: 147mgSodium: 520mgFiber: 4gSugar: 4g

Notes

Chicken thighs stay more forgiving in the slow cooker, but breasts slice nicely if you want a leaner meal.
Use a dry white wine like a Napa Valley Sauvignon Blanc or an unoaked Chardonnay, and skip sweet wines.
If the orzo absorbs too much liquid before it turns tender, warm broth or water a quarter cup at a time and stir it in.
For deeper onion flavor, cook the onions in a skillet for 10 to 15 minutes before adding them to the slow cooker.
Store leftovers in an airtight container in the fridge for up to 4 days, then reheat with a splash of broth or cream.
The broiled chicken and onions are the showpiece, so watch the broiler closely to avoid burning the cheese.
Serve with a simple green salad and crusty San Francisco sourdough to soak up every bit of sauce.

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