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Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo. Turning a meatball and pasta dinner into an easy slow cooker meal. We’re using white wine, creamy Dijon mustard, garlic, herbs, parmesan cheese, and orzo. Then adding in some vibrant spinach and sun-dried tomatoes for veggies, flavor, and a pop of color. This slow-cooked chicken meatball dinner is a delicious meal to come home to at the end of the day. And the best part? It’s the easiest, cozy fall-winter dinner to prepare. Directions for the Instant Pot and stove-top are provided!
I know I’ve said something like this before. But when a recipe I’m not sure about works out so well, I get incredibly excited! When I had this idea, at first I didn’t want to make it. I was honestly scared it would end disastrously. But after some pushing from mom, I decided to just go for it.
I kept asking her about the recipe, “should I make this”? I think I asked her 3 days in a row until she finally said, “Tieghan, MAKE THE MEATBALLS”! Finally, I listened and I sent her a text a few hours later to thank her for the encouragement. The recipe turned out better than I’d imagined and more importantly, it was so delicious.
Here are all the easy details
To be honest, I may only want to make meatballs in the crockpot from now on. This was so easy and almost mess-free.
Start with the meatballs. I make mine using ground chicken, Italian seasoning, dijon, and parmesan cheese. Just mix everything together and roll it into meatballs. Then place them in the crockpot with a little olive oil to prevent any sticking.
Next, pour over white wine, add an onion, and a whole head of garlic. Cover and slow cook. Since these are meatballs, they can cook quickly on high for a couple of hours or cook them low and slow all day. Either is great and the meatballs are never dry. The wine will add moisture to them.
When the meatballs are cooked, pull them out along with the garlic, then set them aside on a baking sheet.
Add the orzo to all the yummy broth in the crockpot. Now simply cover and cook a few minutes longer, until the orzo is al dente.
Meanwhile, I love to add butter to the meatballs and garlic and toss on some rosemary. Then place the sheet pan under the broiler for a couple of minutes to crisp them up.
What happens is that the butter browns around the meatballs, garlic, and rosemary. I then chop up the garlic and rosemary and toss them back onto the pan with butter. Then toss the meatballs with the garlicky butter to finish. This step is optional, but I think it really adds flavor.
When the orzo is finished, stir in the spinach and sun-dried tomatoes, then add the cream and parmesan, stirring until the orzo becomes very creamy.
Serve the garlic butter meatballs over the orzo, then drizzle any butter left on the pan over top.
So simple and quick with barely any clean-up and minimal hands-on time too.
What I love most about this recipe is the fact that it’s a complete all-in-one dinner. You have your protein, your carbs, and even your vegetables. You can serve this up on busy weeknights, but it’s equally great for those upcoming holiday dinners with friends and family.
Looking for other slow cooker meals? Here are a few ideas:
Creamy White Bean Noodle Soup with Rosemary Bacon.
Mustard Herb Chicken and Creamy Orzo
Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch
Slow Cooker Saucy Sunday Bolognese Pasta
Slow Cooker Herbed Chicken and Rice Pilaf
Crockpot Spaghetti Squash Lasagna Bolognese
Lastly, if you make this Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Garlic Butter Chicken Meatballs with Creamy Orzo
Servings: 6
Calories Per Serving: 878 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds ground chicken, pork, or turkey
- 3 tablespoons Italian seasoning
- 1 tablespoon dijon mustard
- 1 cup grated parmesan cheese
- kosher salt and black pepper
- 1 onion, quartered
- 1 head garlic, top trimmed off to reveal the cloves
- 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 6 tablespoons salted butter
- 1 sprig rosemary
- 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
Instructions
Slow Cooker
- 1. Add the chicken, Italian seasoning, dijon, and 1/2 cup parmesan to a bowl. Season with salt, and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs). Add olive oil and place the meatballs in the bowl of your crockpot. 2. Pour over the wine and 1/2 cup water. Add the onion and garlic. Cover and cook on low for 3-4 hours or on high for 1-2 hours.2. Preheat the broiler to high. Remove the meatballs and garlic from the slow cooker and place on a baking sheet.3. Crank the heat on the slow cooker to high. Stir in the orzo, and 1 cup water. Cover and cook 20-30 minutes, or until the orzo is al dente. If the orzo needs more liquid, add additional water. Stir in the spinach, sun-dried tomatoes, cream, and 1/2 cup parmesan.4. Arrange the butter and the rosemary around the meatballs and garlic, then broil 1-3 minutes, until crisp. Peel away the garlic skin, then chop and mix with the butter and rosemary on the sheet pan. Toss the meatballs in the butter. 5. Serve the meatballs over the orzo.
Instant Pot
- 1. Add the chicken, Italian seasoning, dijon, and 1/2 cup parmesan to a bowl. Season with salt, and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).2. Set the instant pot to sauté. Add olive oil, then add the meatballs to the instant pot and sear until browned, about 5 minutes, Pour in the wine and 1/2 cup water. Add 1 chopped onion. Cook 5 minutes, then add the butter, garlic and rosemary. Let the butter butter, another 2-3 minutes. Cover and cook on high pressure for 6 minutes.3. Once done cooking, release the steam. Set the Instant pot to sauté. Remove the garlic. Stir in the orzo and 1 cup water. Cook 6-8 minutes, until the orzo is al dente. Stir in the spinach, tomatoes, cream, and parmesan.4. Serve the meatballs over the orzo.
Stove-Top
- 1. Add the chicken, Italian seasoning, dijon, and 1/2 cup parmesan to a bowl. Season with salt, and pepper. Mix to combine. Coat your hands with oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).2. Heat a large skillet over medium-high heat. Add olive oil, then add the meatballs and sear until browned, about 5 minutes. Add 1 chopped onion. Cook 5 minutes, then add the butter, garlic and rosemary. Let the butter butter, another 2-3 minutes. 3. Reduce the heat to medium. Pour in the wine. Stir in the orzo and 1 1/2 cups water. Cook, stirring often, another 6-8 minutes, until the orzo is al dente. Stir in the spinach, tomatoes, cream, and 1/2 cup parmesan.4. Serve the chicken over the orzo. Enjoy!
Delish! I made several changes based on other comments. Added an egg to the ground chicken mix, as well as red pepper flakes and an extra tsp of dijon. Sauteed the meatballs on the stovetop. Took out the meatballs once browned, did the rest in the same skillet, and added the meatballs back in at the end before serving. Only used two tbsp of butter and low-fat coconut milk to save calories. Left out the rosemary as I didn’t have any. Served to company and everyone devoured! Thanks!
Hey Crystal,
Happy New Year!🎆🎈 I appreciate you making this recipe and your comment! So glad to hear it was enjoyed! xx
Hi! What could I substitute the white wine with?
Thanks!
Hi Anna,
You can use broth in place of the wine. Please let m know if you have any other questions, I hope you love this recipe! xT
I read all of the comments before making this dish and I must say, despite some so/so comments, WE LOVED IT! The meatballs were soft and deliciously flavored. I made the recipe in the Instant Pot – easy! The only things I did differently: instead of using water – I used chicken broth – and instead of cutting off the top of the garlic and I used the entire head (as recipe calls for) but I skinned the cloves and put them in whole to flavor. Then when it was time to remove the garlic – they were so soft that I used some for garlic bread but I simply smashed until creamy the other cloves and they melted into the recipe. Yum! Again, it was a hit in my house. Thank you T!
Hey there,
Wonderful!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! Thanks for your comment and sharing what worked well for you! xx
This meal was very tasty. I added salt and pepper to the final product to bring out the flavors. Only complaint is that the meatballs seemed very dry. Next time I’ll add egg and I think that’ll do the trick!
Hey Danielle,
Happy Wednesday!!🎇 I am delighted to hear that this recipe was enjoyed and appreciate you making it! xx
Sadly i wont make this again, a lot of work for something that wasnt great tasting. So many other amazing recipes ive made from you though
Hi Heidi,
Thanks for giving this dish a try and sharing your feedback, so sorry to hear it was not enjoyed! xT
I made this for my family with love. I had to make a few minor adjustments because I didn’t have all the ingredients on hand but, my boys kept mmm mmm mmming throughout the entire meal. The only warning I have is that you need to prepare for a food coma afterward. My hubby and son snoozed for about 30 minutes after they were done. Lol.I Highly recommend this recipe and I’ll be sharing it and making it again.
Hey Brandie,
Happy Holidays!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! 🎄❄️
unfortunately this was not good. no flavor and instructions don’t really make sense. if you take meatballs out of crock pot and then wait for 20-30 minutes for pasta to cook the meatballs get cold and broiling them for 1-3 minutes doesn’t warm then back up enough. the meatballs just taste like italian seasoning although I will say they did stay moist so that was good. The pasta sauce has little flavor. what are you supposed to do with the “quartered onion” for the crock pot method? I ended up chopping it up and putting it in with the meatballs, butter and rosemary. Overall something is missing or instructions are off.
Hey Erin,
Thanks for giving this dish a try and sharing your feedback, so sorry to hear it was not enjoyed. The onion can be served to your liking, it really infuses the dish while cooking. Happy Holidays! xT
This was delicious as all of your recipes are. We especially loved the orzo.
Any tips on making sure the meatballs don’t dry out? I did use ground thigh meat. But still feel it was a little dry. I struggle with getting chicken to stay moist.
Hey Tracy,
Happy Holidays!! Thanks so much for making this recipe, I love to hear that it turned out well for you! Try adding an egg to the meatballs next time!🎁🎅
The recipe did not say if Italian seasoning is dry or fresh, my husband used dry by half and it was still too much. I changed recipe for next time to read one teaspoon. Next time we would bake the meatballs and carry on with stovetop recipe, but using entire box of orzo, and more liquid , we had chicken stock in fridge and used that.
Hey Karen,
Perfect!! ⛄️ I love to hear that this recipe was a winner, thanks so much for trying it out! xx
Was i supposed to take the meatballs out? And then cook the orzo separately? The recipe is very confusing
Hi Nadia,
For the crockpot method yes, for the other two no. Please let me know if I can help in any other way! xx
Have been making SO many of your recipes and this is one of my favorites so far! I substituted chicken broth for the wine (not a big wine lover) and added mushrooms instead of Sun dried tomatoes and OMG 😍😍😍 the brown butter with garlic over top, it’s perfect!
Hey Cassie,
Wonderful!!🎅 I love to hear that this recipe turned out well for you, thanks so much for making it and your comment! xT
Hi! If I’m making this on the stovetop, I imagine we don’t leave the garlic in the head with the skin on? Should it be chopped or smashed?
Hey Nicole,
Yup, you are going to use the full head, it’s going to infuse the dish while cooking:) Please let me know if you have any other questions! xT
Do you put a parmesan rind in the crock pot with the meatballs?
Hey Brittney,
You don’t have to, but if you have one go for it! Let me know if you have any other questions, I hope this recipe turns out well for you! xx
I made this in one skillet on the stovetop and it was SO, SO good. Creamy and so much flavor. Makes plenty for leftovers for us, which is great- one less night I have to cook this week! The sun dried tomatoes were perfect in this recipe.
Hey Stephanie,
Love it!! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:) Happy Monday!🎄
I felt this recipe was less than ideal for the instant pot for a number of reasons: the meatballs didn’t turn out well, the butter didn’t brown (as written), and the orzo and cream burned onto the bottom of the pot. Next time I will use the stovetop and oven.
Hi Djienne,
Thanks for trying this recipe and sharing your feedback! So sorry to hear you did not enjoy the dish. Let me know if you give it another try using the stove top! xx
I wanted to let you know that despite the issues with the instant pot preparation, I actually did enjoy the recipe. So much so, that I am willing to try this again using a different cooking method. I think this would be amazing without the issues I encountered. I apologize that my comment did not convey this.
Awe thank you! Let me know how it turns out on the stove top! xx
We had the same experience. But it still had wonderful flavor and I will def try again on the stovetop!
Thanks so much Trisha!!