Spinach Artichoke Chicken Orzo Bake Recipe

Introduction

This Spinach Artichoke Chicken Orzo Bake is a comforting and flavorful dish, combining tender chicken thighs with aromatic spices and creamy orzo. It’s perfect for a satisfying weeknight dinner that feels a little special.

Ingredients

• 2 lbs boneless skinless chicken thighs
• 3 Tbsp olive oil
• Juice of 1 lemon
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp ground paprika
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1/2 tsp salt (more to taste)
• 1/2 tsp black pepper
• 1 red onion, thinly sliced
• Optional toppings: tahini sauce, chopped parsley, red pepper flakes, lemon wedges

Instructions

1. Step 1: In a bowl, combine olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, salt, and pepper to create the marinade. Add the chicken thighs and toss to coat thoroughly.
2. Step 2: Place the sliced red onion at the bottom of your slow cooker. Arrange the marinated chicken thighs over the onions in an even layer.
3. Step 3: Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is tender and cooked through.
4. Step 4: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker to absorb the flavorful juices.
5. Step 5: Serve the chicken warm alongside cooked orzo, or in pita, wraps, bowls, or salads. Garnish with tahini sauce, chopped parsley, red pepper flakes, and lemon wedges if desired.

Tips & Variations

• Use chicken breasts if preferred, but thighs stay more tender and juicy during slow cooking.
• Add fresh spinach and chopped artichoke hearts to the slow cooker during the last 30 minutes for a true spinach artichoke flavor.
• For extra creaminess, stir in a bit of cream cheese or Greek yogurt before serving.
• Serve with a simple cucumber and tomato salad for a refreshing contrast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the chicken moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can bake the marinated chicken in a covered dish at 350°F (175°C) for about 40-50 minutes until cooked through, then shred and mix with any juices.

How do I cook the orzo for serving?

Cook orzo according to package instructions, usually boiling it in salted water for about 8-10 minutes until tender, then drain and toss with a little olive oil or butter before serving.

Spinach Artichoke Chicken Orzo Bake Recipe

Print Recipe

★★★★★

4.5 from 136 reviews

This Spinach Artichoke Chicken Orzo Bake is a flavorful and hearty slow-cooked dish featuring tender, spiced chicken thighs infused with aromatic Mediterranean spices, layered over red onions, and perfect for shredding and serving in various ways. It’s a versatile, comforting meal that can be enjoyed in pita, wraps, bowls, salads, or over rice, enhanced with optional tahini sauce and fresh lemon.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes (average between LOW and HIGH settings)
• Total Time: 6 hours 45 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Chicken and Marinade

• 2 lbs boneless skinless chicken thighs
• 3 Tbsp olive oil
• Juice of 1 lemon
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp ground paprika
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp cinnamon
• 1/2 tsp salt (more to taste)
• 1/2 tsp black pepper

Additional Ingredients

• 1 red onion, thinly sliced

Optional Toppings

• Tahini sauce
• Chopped parsley
• Red pepper flakes
• Lemon wedges

Instructions

1. Prep the chicken and marinade: In a bowl, combine the olive oil, lemon juice, minced garlic, ground cumin, paprika, turmeric, coriander, cinnamon, salt, and black pepper. Add the chicken thighs and toss thoroughly to ensure each piece is well coated with the marinade.
2. Layer in the slow cooker: Spread the thinly sliced red onion evenly on the bottom of the slow cooker. Arrange the seasoned chicken thighs evenly on top of the onions in a single layer to allow even cooking.
3. Slow cook: Cover the slow cooker and cook the chicken on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is very tender and cooked through.
4. Shred the chicken: Carefully remove the chicken pieces from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and mix to soak up the cooking juices and flavors.
5. Serve: Serve the shredded chicken warm in pita bread, wraps, over bowls or salads, or alongside rice. Garnish with optional toppings such as tahini sauce, chopped parsley, red pepper flakes, or a squeeze of fresh lemon for added brightness and flavor.

Notes

• Adjust the spices and salt according to your taste preference.
• The slow cooker method ensures tender, flavorful chicken with minimal hands-on time.
• For a complete meal, pair with cooked orzo pasta and sautéed spinach to turn it into a true spinach artichoke chicken orzo bake.
• If you want to speed up the cooking process, you can cook on HIGH for 3-4 hours instead of LOW for 6-7 hours.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

Keywords: spinach artichoke chicken, slow cooker chicken, Mediterranean chicken, shredded chicken, healthy chicken dinner, easy chicken recipe, slow cooked chicken thighs