This 5-ingredient slow cooker memorial orzo is one of those set-it-and-forget-it comfort dishes I lean on when I want dinner handled hours before everyone shows up in the backyard. Dry orzo simmers low and slow in a rich, velvety sauce until each little grain turns plump and glossy, almost like a lazy-day risotto without all the stirring. It’s perfect for Memorial weekend when you’ve got burgers or brats on the grill but still want something cozy and filling bubbling away inside, ready whenever people wander in hungry.
Serve this creamy orzo as a cozy side dish next to grilled burgers, brats, chicken, or steaks. It’s especially good spooned into a bowl with extra sauce from the slow cooker and topped with a little extra Parmesan if you like. Add a simple green salad, corn on the cob, or sliced tomatoes with salt and pepper to brighten things up. If you’re feeding kids, it pairs nicely with hot dogs or chicken tenders, and the soft, saucy texture makes it easy for little ones to enjoy.
5-Ingredient Slow Cooker Memorial OrzoServings: 6
Ingredients
2 cups dry orzo pasta
4 cups low-sodium chicken broth
1 (10.5-ounce) can condensed cream of chicken soup
1 cup shredded Parmesan cheese, plus a little extra for serving if desired
2 tablespoons unsalted butter, cut into small pieces
Directions
Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.
Add the dry orzo to the slow cooker and spread it into an even layer so it cooks evenly.
In a medium bowl or large measuring cup, whisk together the chicken broth and condensed cream of chicken soup until the soup is fully dissolved and the mixture looks smooth and creamy.
Pour the broth and soup mixture evenly over the dry orzo in the slow cooker, making sure all of the pasta is submerged. Gently stir to combine.
Sprinkle the shredded Parmesan cheese evenly over the top, then dot the surface with the pieces of butter so they can melt down into the orzo as it cooks.
Cover the slow cooker with the lid and cook on LOW for 2 to 3 hours, or until the orzo is plump, tender, and the sauce is thick, velvety, and bubbling around the edges. Avoid lifting the lid in the first 90 minutes so the orzo can absorb the liquid properly.
Once the orzo is tender, give everything a good stir from the bottom to bring up any extra sauce and melted cheese, making sure all of the pasta is coated and glossy. If it looks thicker than you’d like, stir in a splash or two of warm broth or water until it reaches your preferred creaminess.
Taste and adjust seasoning if desired with a pinch of salt and freshly ground black pepper (optional and not counted among the main 5 ingredients). Switch the slow cooker to WARM and keep covered until you’re ready to serve, up to about 45–60 minutes, stirring occasionally to keep it creamy.
Right before serving, stir again so the top doesn’t dry out, then spoon the hot, saucy orzo into bowls or onto plates. If you like, add a sprinkle of extra Parmesan on top for an extra cheesy finish.
Variations & Tips
For picky eaters: Keep it simple as written, or swap half of the chicken broth for water to make the flavor even milder and more neutral. You can also use mild shredded mozzarella instead of Parmesan for a stretchier, more familiar cheesy texture. For extra protein: Stir in 1 to 2 cups of cooked, shredded rotisserie chicken or diced grilled chicken during the last 15–20 minutes of cook time so it can warm through without drying out. For a different flavor: Use cream of mushroom or cream of celery soup instead of cream of chicken, or try vegetable broth and a vegetarian cream soup if you want to keep it meatless. For a richer dish: Add an extra tablespoon of butter or a small splash of heavy cream at the end and stir until glossy. For a looser, saucier orzo: Stir in additional warm broth a little at a time right before serving until the texture is just how you like it. Food safety tips: Keep the slow cooker covered as much as possible while cooking to maintain a safe temperature and even cooking. Use low-sodium broth so you can control the salt at the end, especially if serving kids or anyone watching their sodium intake. If you add cooked chicken or other proteins, make sure they are fully cooked before adding and that the orzo mixture stays above 140°F while on WARM. Refrigerate leftovers within 2 hours of serving in shallow containers, and reheat thoroughly until steaming hot before eating, adding a splash of broth or water to loosen the sauce if needed.
