Lightly grease the slow cooker with cooking spray or butter.
Spread the uncooked orzo evenly across the bottom.
Pour in the chicken broth.
Step 2: Add the Chicken
Season the chicken breasts with:
- Salt
- Pepper
- Garlic powder
- Onion powder
- Italian seasoning
Place the chicken on top of the orzo.
Step 3: Make the Sauce
In a medium bowl, whisk together:
- Cream of chicken soup
- Sour cream
- Parmesan cheese
- Garlic
- Parsley
- Chives
- Dill
- Dijon mustard
- Lemon juice
- Melted butter
Mix until smooth and creamy.
Step 4: Assemble
Pour the creamy herb mixture evenly over the chicken.
Do not stir.
Cover with the lid.
Step 5: Slow Cook
Cook on:
- LOW: 5–6 hours
- HIGH: 3–4 hours
The chicken should reach an internal temperature of 165°F (74°C) and be fork-tender.
Step 6: Finish the Dish
Remove the chicken and shred it with two forks or leave the breasts whole.
Stir the orzo until creamy.
If the sauce is too thick, add a splash of warm chicken broth or milk.
Return the chicken to the slow cooker and gently mix.
Step 7: Serve
Sprinkle with:
- Fresh parsley
- Extra Parmesan cheese
- Fresh cracked black pepper
Serve warm with crusty bread or a crisp green salad.