I absolutely love this Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo Recipe because it turns out incredibly flavorful with minimal hands-on time. The slow cooker method lets all those garlicky, buttery, and herby flavors meld together while you go about your day—perfect for busy weekdays or cozy weekends at home.
When I first tried this recipe, I was amazed at how tender the meatballs got, and the creamy orzo really takes it over the top, making it feel like a restaurant-quality meal. You’ll find that it’s easy to customize and yields leftovers that taste just as good the next day, making it a total winner in my book.
Why You’ll Love This Recipe
- Effortless Flavor: The slow cooker makes the chicken meatballs juicy and packed with garlic butter goodness without constant attention.
- Creamy Comfort: The orzo absorbs all the savory juices and cream, creating a rich and satisfying base for the meatballs.
- Versatile Cooking Options: Whether you prefer crockpot, Instant Pot, or stovetop, this recipe comes together easily and reliably.
- Family Favorite: My family goes crazy for this dish, making it a regular in our meal rotation.
Ingredients You’ll Need
The ingredients here all work together to create that perfect balance of herbaceous, garlicky, and creamy flavors. I recommend using fresh garlic and good quality Parmesan for the best results, and choosing your preferred ground meat based on what you have or like best.
- Ground chicken, pork, or turkey: Ground chicken is my go-to for tenderness, but pork or turkey work well too depending on your taste.
- Italian seasoning: This blend brings in the herbs that create that classic Italian vibe without extra prep.
- Dijon mustard: Just a little adds depth and a subtle tanginess to the meatballs, balancing the richness.
- Parmesan cheese: Freshly grated Parmesan is key for flavor and helps bind the meatballs slightly.
- Kosher salt and black pepper: Essential for seasoning every part of the dish properly.
- Onion: Adds sweetness and body to the cooking liquid that infuses the meatballs.
- Garlic head: Using whole roasted garlic cloves gives this dish its signature buttery garlic punch.
- Dry white wine: I love using a crisp Pinot Grigio; it brightens the sauce wonderfully.
- Salted butter: Adds richness and helps with browning the meatballs at the end.
- Rosemary sprig: This fragrant herb infuses the butter and overall flavor with piney, woodsy notes.
- Dry orzo pasta: A great alternative to rice or risotto that soaks up the sauce beautifully.
- Fresh baby spinach: A quick stir-in for color, nutrients, and a pop of freshness.
- Sun-dried tomatoes: Give a vibrant, slightly sweet contrast that plays well against the creamy orzo.
- Heavy cream or canned full-fat coconut milk: Cream makes the orzo velvety; coconut milk is a great dairy-free option.
Variations
I love customizing this Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo Recipe to suit whatever ingredients I have on hand or to change up the flavor profile depending on the season. Feel free to experiment—you won’t go wrong.
- Swap Meats: I’ve used ground turkey or pork instead of chicken and it’s just as delicious, offering a different twist on the flavor and texture.
- Dairy-Free: Using full-fat coconut milk for the creaminess works like a charm if you’re avoiding dairy.
- Add Spice: For a kick, I sometimes throw in crushed red pepper flakes or a dash of smoked paprika into the meatballs.
- Seasonal Greens: In spring or fall, kale or Swiss chard can replace the spinach for a heartier green.
How to Make Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo Recipe
Step 1: Mix and Roll the Meatballs
In a large bowl, combine the ground chicken (or your chosen meat) with Italian seasoning, Dijon mustard, Parmesan, salt, and pepper. I like to coat my hands lightly with olive oil to prevent sticking and roll the mixture into tablespoon-size meatballs—about 15-16 total. This step really sets the stage for tender, flavorful meatballs that hold together nicely without being dense.
Step 2: Load Your Crockpot and Start Slow Cooking
Place the meatballs in the crockpot, then pour in the white wine and half a cup of water, followed by the quartered onion and whole head of trimmed garlic cloves (skin on). Cover and cook on low for 3-4 hours. This slow, gentle cooking infuses the meatballs with amazing garlic butter flavor and ensures they stay juicy. If you’re in a hurry, cook on high for 1-2 hours instead.
Step 3: Cook the Orzo in the Crockpot Sauce
Once the meatballs are done, carefully remove them along with the garlic from the slow cooker. Crank the heat to high, stir in the orzo and 1 cup of water, then cover to cook 20-30 minutes until al dente. Keep an eye on it and add more water if necessary. Then, stir in fresh spinach, sun-dried tomatoes, cream (or coconut milk), and the remaining Parmesan for that silky finish.
Step 4: Broil for the Perfect Finish
Arrange the butter and rosemary around the meatballs and garlic on a baking sheet, then broil for 1-3 minutes to crisp up the edges and melt the butter into the garlic and herbs. Peel the garlic skin away, chop the cloves, and toss everything with the meatballs. This final step adds that irresistible golden caramelization I just can’t get enough of.
Step 5: Serve and Enjoy
Serve your meatballs warm over the creamy orzo, spooning plenty of that luscious sauce on top. You’ll find this dish is comfort food at its finest without the fuss.
Pro Tips for Making Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo Recipe
- Keep Meatballs Tender: Don’t overwork the meat mixture when forming the meatballs; gentle mixing avoids toughness.
- Use Whole Garlic Heads: Roasting garlic whole in the crockpot infuses flavor without burning or overpowering the dish.
- Orzo Liquid Check: Orzo can absorb a lot of liquid—add water gradually to keep the texture creamy but not dry.
- Finish Under the Broiler: Broiling adds a beautiful crispy edge that enhances flavor and texture, so don’t skip this final touch.
How to Serve Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo Recipe
Garnishes
I usually finish this dish with a sprinkle of fresh parsley or extra Parmesan for color and a fresh pop. Sometimes a squeeze of lemon juice brightens the richness nicely, especially if you like a bit more zing.
Side Dishes
I love serving this with a crisp green salad or roasted vegetables like asparagus or broccoli to balance the creamy orzo. Garlic bread on the side is a family favorite, perfect for soaking up any leftover sauce.
Creative Ways to Present
For a special occasion, I arrange the meatballs on a large platter with the orzo piled beneath, garnished with fresh herbs and thin lemon slices. It makes for a beautiful centerpiece that’s both inviting and cozy. You could also serve in individual shallow bowls topped with a drizzle of infused olive oil to elevate the look.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and find that the flavors deepen overnight. Just be sure to separate the meatballs and orzo slightly if you want to reheat evenly. They keep well for about 3-4 days.
Freezing
If you want to freeze the meatballs, I recommend cooking the meatballs fully, then freezing them separately from the orzo. The orzo can get a little mushy if frozen and thawed, so I usually make that fresh. Thaw meatballs overnight in the fridge before reheating.
Reheating
To reheat, I warm the meatballs gently in a skillet or microwave, then stir the orzo over low heat with a splash of water or cream to refresh the texture. Avoid overheating or the orzo can become gummy.
FAQs
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Can I make this recipe without wine?
Absolutely! If you prefer to skip the wine, you can substitute it with additional chicken broth or water with a squeeze of lemon for acidity. It won’t have the same depth but will still be tasty and moist.
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What’s the best way to prevent meatballs from falling apart in a crockpot?
Using a binder like Parmesan cheese and handling the meat mixture gently helps tremendously. Also, don’t stir the meatballs while cooking; just let them cook undisturbed for the best shape retention.
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Can I prepare the meatballs ahead of time?
Yes, you can make the meatballs a day ahead and store them in the fridge, or freeze them raw on a sheet pan and transfer to a freezer bag. Just thaw before cooking for the best results.
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Is there a gluten-free option for this recipe?
You can substitute the orzo with gluten-free small pasta or even cauliflower rice to keep it gluten-free. Just adjust cooking times accordingly since different bases take varying lengths to cook.
Final Thoughts
I can’t recommend this Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo Recipe enough—it’s become one of those dishes I turn to when I want something comforting but fuss-free, and my family requests it often. If you try it, I think you’ll love how the garlic butter sauce and tender meatballs meld with the creamy orzo, making dinner feel like a warm hug after a long day. Give it a go—you’ll be so happy you did!
Print
Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo Recipe
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo recipe offers a comforting, flavorful meal that combines tender chicken meatballs cooked in garlic butter with a creamy orzo pasta infused with spinach and sun-dried tomatoes. Perfectly suited for slow cooking or Instant Pot preparation, this dish is ideal for cozy dinners with rich, savory flavors and a creamy texture.
Ingredients
Meatballs
- 1 1/2 pounds ground chicken, pork, or turkey
- 3 tablespoons Italian seasoning
- 1 tablespoon Dijon mustard
- 1 cup grated Parmesan cheese (divided: 1/2 cup for meatballs, 1/2 cup for orzo)
- Kosher salt and black pepper, to taste
- Olive oil, for coating hands and cooking
Slow Cooker/Instant Pot Additions
- 1 onion, quartered (slow cooker) or chopped (Instant Pot and stovetop)
- 1 head garlic, top trimmed off to reveal cloves
- 1 cup dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
- 1 sprig rosemary
- 6 tablespoons salted butter
Orzo and Vegetables
- 2 cups dry orzo pasta
- 2 cups fresh baby spinach
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup heavy cream or canned full-fat coconut milk
- Additional water as needed for cooking orzo (1/2 to 1 1/2 cups)
Instructions
- Prepare the Meatballs: In a bowl, combine ground chicken (or pork/turkey), Italian seasoning, Dijon mustard, 1/2 cup grated Parmesan, salt, and pepper. Mix well. Coat your hands with olive oil and roll the mixture into tablespoon-sized meatballs, making about 15-16 meatballs.
- Cook Meatballs: Choose your preferred cooking method:
- Slow Cooker: Place olive oil and meatballs in the crockpot. Pour in 1 cup white wine and 1/2 cup water. Add quartered onion and garlic head. Cover and cook on low for 3-4 hours or high for 1-2 hours.
- Instant Pot: Set Instant Pot to sauté mode, add olive oil and brown meatballs for about 5 minutes. Add chopped onion, white wine, and 1/2 cup water. Cook for 5 minutes, then add butter, garlic, and rosemary. Sauté for 2-3 minutes. Seal and cook on high pressure for 6 minutes, then release steam.
- Stovetop: Heat olive oil in a large skillet over medium-high heat. Brown meatballs for about 5 minutes. Add chopped onion, cook 5 minutes. Add butter, garlic, and rosemary, cook 2-3 minutes to infuse flavors.
- Prepare the Orzo:
- Slow Cooker: Remove meatballs and garlic from crockpot onto a baking sheet. Crank crockpot heat to high, add orzo and 1 cup water. Cover and cook 20-30 minutes until orzo is al dente, adding more water if necessary. Stir in spinach, sun-dried tomatoes, cream, and remaining 1/2 cup Parmesan.
- Instant Pot: Set to sauté, remove garlic, stir in orzo and 1 cup water. Cook 6-8 minutes until orzo is al dente. Stir in spinach, sun-dried tomatoes, cream, and remaining Parmesan.
- Stovetop: Pour in white wine (if not already added). Stir in orzo and 1 1/2 cups water. Cook over medium heat, stirring often, 6-8 minutes until orzo is al dente. Stir in spinach, sun-dried tomatoes, cream, and remaining Parmesan.
- Broil Meatballs and Garlic (Slow Cooker Method Only): Preheat broiler to high. Place meatballs and garlic on a baking sheet. Arrange butter and rosemary around them and broil for 1-3 minutes until crispy. Peel garlic skin, chop garlic, and mix with butter and rosemary. Toss meatballs in the garlic butter mixture.
- Serve: Plate meatballs over the creamy orzo and enjoy your flavorful, comforting meal.
Notes
- You can substitute the ground chicken with ground pork or turkey as per preference.
- Dry white wine enhances the flavor but can be replaced with chicken broth for a non-alcoholic version.
- Heavy cream can be substituted with full-fat coconut milk to make the dish dairy-free.
- Keep an eye on the orzo liquid levels to ensure it cooks perfectly and does not dry out.
- This recipe works well with slow cooker, Instant Pot, or stovetop methods, allowing flexibility based on your available equipment.
- To reduce sodium, use unsalted butter and low-sodium broth or water and adjust salt to taste.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 520
- Sugar: 3g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
