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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!
Stove top method was not clear. How long do you simmer/cook meatballs, where does the butter come in?
Step by step instructions not as clear as slow cooker.
Thank you.
I was also very confused by the directions for stovetop preparation. I read the instructions for each method and immediately saw that under the stovetop method, there is no mention of removing the meatballs from the pan or cooking the orzo separately. Also, the butter and rosemary did not come into play in this preparation. I attempted the recipe and kind of winged it with cooking in one pan, but had to add more water to cook the orzo and added the butter and rosemary at the end. I would love a reprint on the stovetop method or suggestions for this method. Thanks! I found the flavors to be exceptional!
Hi Diane,
Thanks for sharing your feedback! The meatballs do not get removed when cooking the orzo:) I will add the butter to the instructions, sorry about that! xT
Hi Lisa,
So sorry for any confusion, the meatballs are cooked in step 2 and you are going to brown the butter in step 2 for the stove top! I hope you love the recipe! xx
For the love do not make this in the instapot. Orzo was a burnt mushy mess. Maybe too high of heat.. I’m not sure. I’m only reviewing to save someone from making my mistake.
Hi Aisha,
Thanks for trying this dish and sharing your review. So sorry to hear you had issues with the orzo. Please let me know if there is anything that I can help with! xTieghan
I wouldn’t make this one again. Used the instapot version and the onions got super mushy while meatballs ended up dry. Was pretty time consuming for a disappointing result.
Hi Beth,
Thanks for giving this dish a try and sharing your feedback, so sorry to hear it was not enjoyed! Please let me know if there is anything that I can help with! xT
I made this recipe following the instapot directions.
It was unclear whether I was supposed to remove the meatballs before adding the orzo (like in the slow cooker instructions) so I didn’t. The orzo ended up burning to the bottom of the slow cooker and the orzo ended up gummy.
At the end I only added half the butter and it was still so fat forward. There needed to be something to cut it,
Hi Lori,
Thanks for trying this dish and sharing your feedback. Sorry for any confusion, yes, you will want to remove the meatballs for the orzo to cook if you are following the slow cooker instructions, you do not need to remove the meatballs for the instant pot version. I will adjust the directions to make them more clear! xT
Not our HBH fave recipe! But it may be me – I just don’t love chicken meatballs. We just didn’t love this one.
Hi Jess,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear it was not enjoyed! xT
Can you please clarify what to do with the onion? Toss?
Hi Abby,
Yes, the onions are just creating flavors, but you do not need to serve them. Please let me know if you have any other questions, I hope the recipe turns out amazing for you! xT
Heads up, you never mention the butter in the stovetop instructions! (also saying “serve chicken over orzo” is confusing, were they not meant to be cooked together as the “stir in the orzo” instruction implies?)
Hi Bonnie,
So sorry about the butter, I will add that! Yes, the meatballs are going to be removed before adding the orzo. I will adjust the directions so that they are more clear! xTieghan
Please for the love of God do not make this. The meatballs are so dry. The orzo turned to glue in the slow cooker. The entire dish is bland and wretched and belongs in the garbage. This woman has zero talent.
I thought it was excellent. What the hell are you yammering on about?
It’s you that has no talent if you managed to destroy your own recipe that badly. It came out amazing for me. 🤷♂️
The big difference might be that I actually made it.
Can’t wait to try this one. I saw you listed you could do it with pork, turkey or chicken. Do you think it would be okay with locally sourced beef/deer?
Hey there,
Sure, any ground meat of your liking would work here! I hope this recipe turns out amazing for you, let me know if you give it a try! xT
Made this last night- used ground chicken but wish I had used ground chicken thigh- the meatballs were dry. But the flavor was fantastic! Will make again using chicken thigh.
Hey Kelly,
Happy Wednesday!👻 I love to hear that this recipe was enjoyed and appreciate you giving it a try and sharing your feedback! Sorry to hear the meatballs were dry! xx
Could you use chicken broth instead of white wine?
Ummm will be making this immediately. What do you do with the onion after it cools? Toss it?
I hope you love the recipe McKenzie!! Yes, the onion is not needed once it has cooled. Let me know if you have any other questions! xx
Hey Elizabeth,
Totally, that will work well for you! I hope you love this recipe, please let me know if you give it a try! xT
What should I use instead of white wine?
Hi Sierra,
You can use broth in place of the wine. Please let me know if you have any other questions! xT
The stove top method is lacking in directions. I couldn’t find a video yesterday but now see it’s on Instagram today. It was still very good but I just really was winging it to incorporate all the ingredients.
Hi Liz,
Thanks for giving the recipe a try, sorry to hear the directions are not thorough enough for you. If there is something you can share that is not clear, I would be happy to fix it! xT
Can’t wait to try this, looks delicious and perfect for those cool fall nights.
Could I mix and roll the meatballs the night before and cook the next day?
Hey Emily,
Totally, that would work well for you! I hope this recipe turns out tasty, let me know if you give it a try! xx
Tieghan, I decided that even though it didn’t say “remove the meatballs and garlic” under the Instant Pot recipe, that that’s what you wanted me to do. Right? 🙂
Hi Stacy,
Yes, that is correct! Sorry for any confusion! I hope you love the recipe! xTieghan
Stove top version…where does the butter come in? Thinking just browning with rosemary separately and add at the end?
I had the same question last night and ended up just adding it to the orzo at the end. It was good but now with todays Instagram post I think your idea was better.
Hi Carla,
So sorry for any confusion, you are going to brown the butter in step 2 for the stove top! I hope you love the recipe! xx