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Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo

Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo

Description

These slow cooker garlic butter meatballs simmer to perfection while you relax – the creamy orzo makes it a complete meal that tastes like you worked much harder than you did!

Ingredients

Scale
  • 2 lbs (900g) ground chicken
  • 2/3 cup (65g) panko breadcrumbs
  • 1/4 cup (60ml) milk
  • 2 large eggs, lightly beaten
  • 1/3 cup (30g) grated Parmesan cheese
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil (for browning)
  • 6 tablespoons (85g) butter
  • 6 cloves garlic, minced (about 3 tablespoons)
  • 2 cups (480ml) chicken broth (for crockpot)
  • 1/2 cup (120ml) heavy cream (for crockpot)
  • 2 teaspoons Italian seasoning
  • 2 cups (400g) dried orzo pasta
  • 3 cups (720ml) chicken broth (for orzo)
  • 1 cup (240ml) heavy cream (for orzo)
  • 1/2 cup (50g) grated Parmesan cheese (for orzo)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. In a large bowl, combine panko breadcrumbs and milk. Let sit for 5 minutes until absorbed.
  2. Add ground chicken, eggs, Parmesan, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined.
  3. Form mixture into 1½-inch meatballs (about 24-28 total).
  4. Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches, about 2-3 minutes per batch.
  5. In your crockpot, melt butter and add minced garlic. Pour in 2 cups chicken broth and Italian seasoning.
  6. Add browned meatballs to the crockpot, gently submerging them in the liquid.
  7. Cover and cook on low for 4-5 hours or high for 2-3 hours until meatballs reach 165°F.
  8. During the last 30 minutes, stir in 1/2 cup heavy cream.
  9. About 20 minutes before serving, bring 3 cups chicken broth to boil in a saucepan.
  10. Add orzo and cook for 8-9 minutes, stirring occasionally, until most liquid is absorbed.
  11. Reduce heat to low and stir in 1 cup heavy cream and Parmesan cheese until creamy.
  12. Serve meatballs over creamy orzo, drizzled with crockpot sauce and garnished with fresh parsley.

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Find it online: https://cookingcircuit.com/crockpot-garlic-butter-chicken-meatballs-with-creamy-orzo/