For maximum flavor, you can perform this optional step. Heat the olive oil or butter in a large skillet over medium-high heat. Season the chicken generously with salt and pepper. Sear the chicken for 2-3 minutes per side, just until golden brown (it doesn’t need to be cooked through). Remove the chicken and place it in the bottom of your slow cooker insert (minimum 4-quart size, 6-quart recommended). If you used the skillet, add the diced onion to the remaining drippings and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Scrape the onion and garlic mixture into the slow cooker over the chicken. (If skipping the searing step, simply place the raw, seasoned chicken in the slow cooker and scatter the raw onion and garlic over the top.)*

Pour the chicken broth over the chicken and aromatics in the slow cooker. Sprinkle in the dried thyme, dried oregano, dried rosemary, optional red pepper flakes, and your initial amount of salt and black pepper. Gently stir to combine the liquids and seasonings around the chicken.

Secure the lid on the slow cooker. Cook on LOW for 4-6 hours or on HIGH for 2-3 hours. Cooking time will vary slightly based on your slow cooker model and whether you used breasts (cook faster) or thighs. The chicken should be very tender and easily shredded.

Once the cooking time is complete, carefully remove the chicken pieces from the slow cooker and place them on a cutting board or in a large bowl. Leave the cooking liquid in the slow cooker insert. Using two forks, shred the chicken into bite-sized pieces.

Turn the slow cooker setting to HIGH (if it wasn’t already). Stir the uncooked orzo directly into the hot broth remaining in the slow cooker. Ensure the orzo is mostly submerged in the liquid. Place the lid back on and cook for approximately 20-30 minutes, or until the orzo is tender (al dente) and has absorbed most of the liquid. The exact time can vary depending on your slow cooker and the brand of orzo, so check it periodically after 15 minutes. Stir occasionally to prevent sticking, especially around the edges. (Note: If the liquid seems too low when adding the orzo, you can add an extra ½ cup of hot broth or water.)*

Once the orzo is cooked to your liking, stir the shredded chicken back into the slow cooker. Add the grated Parmesan cheese and the optional heavy cream or half-and-half. Stir everything together gently until the cheese is melted and the sauce is creamy. Stir in the chopped fresh parsley and the optional lemon juice or zest.

Sample the dish and adjust seasonings as needed. Add more salt, pepper, or even a pinch more red pepper flakes if desired. If the mixture seems too thick, you can stir in a splash more warm broth or cream.

Ladle the creamy Parmesan Herb Chicken & Orzo into bowls. Garnish with extra grated Parmesan cheese and a sprinkle of fresh parsley. Serve immediately and enjoy!