Orzo might look like rice at first glance, but it’s actually a petite pasta that soaks up loads of flavor. When you cook it in a slow cooker, the results are extra comforting—no fuss, no hovering over the stove, and dinner practically makes itself. Let’s lean into that convenience with this creamy roasted tomato and spinach spin on slow cooker orzo.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup orzo (uncooked)
- 2 cups vegetable broth
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 1 teaspoon dried oregano
- 1 cup fresh spinach leaves, loosely packed
- ½ cup heavy cream (or half-and-half)
- ½ cup grated Parmesan cheese, plus more for garnish
- Salt and freshly ground black pepper, to taste
Instructions
Begin by warming the olive oil in a skillet over medium heat. Toss in the chopped onion, and let it turn translucent, about five minutes, then add the garlic for a minute or two more. Once everything smells heavenly, transfer this mixture to your slow cooker.
Next, stir the uncooked orzo into the slow cooker, followed by the vegetable broth, roasted tomatoes, and oregano. Give it a quick mix so no noodle is left behind. Cover and cook on low for about two hours, checking once to stir and prevent any sticking. When the orzo is tender and most of the liquid is absorbed, fold in the fresh spinach until it wilts.
Finally, stir in the heavy cream and grated Parmesan cheese. Let everything warm together for another 10 minutes or so. If you like your orzo a bit soupier, splash in more broth. Season with salt and pepper, then ladle into bowls and sprinkle with extra Parmesan.
This slow cooker orzo is the ultimate fuss-free meal—rich, flavorful, and versatile. It’s fantastic for busy nights, when you want something hearty without all the hassle. If you’re looking to make this recipe a little lighter, swap in low-fat milk for the heavy cream or scatter torn basil instead of spinach.
For a protein boost, stir in shredded chicken, white beans, or browned Italian sausage. Enjoy the cozy goodness, and don’t forget to double up when you need extra servings—the leftovers taste just as delicious the next day.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
