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Slow Cooker Orzo with Tomatoes and Feta

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Imagine the sun-drenched shores of the Mediterranean, where vibrant flavors and simple, wholesome ingredients come together to create culinary magic. Orzo, a tiny, rice-shaped pasta, is a beloved staple in both Italian and Greek kitchens, cherished for its versatility and ability to absorb the rich essences of its accompanying ingredients . When paired with the sweet acidity of ripe tomatoes and the salty tang of feta cheese, it transforms into a dish that is both comforting and exquisitely fresh. This Slow Cooker Orzo with Tomatoes and Feta recipe brings that idyllic Mediterranean experience directly to your table, offering a vibrant, flavorful meal with the unparalleled ease of your slow cooker.

  • Total Time: Approximately 2.25 to 6.25 hours
  • Yield: 4-6 servings 1x

Ingredients

Scale

For the Sauce Base:

  • 1 tbsp Olive Oil:
  • 1 medium Yellow Onion: Finely diced.
  • 4 cloves Garlic: Minced.
  • 1 (28 oz) can Crushed Tomatoes: (Good quality, like San Marzano, recommended).
  • 1 (14.5 oz) can Diced Tomatoes: Undrained.
  • 3 cups Vegetable Broth: Low sodium.
  • 1 tsp Dried Oregano:
  • ½ tsp Dried Basil:
  • ¼ tsp Red Pepper Flakes: (Optional, for a touch of heat).
  • Salt and Black Pepper: To taste.

For the Orzo & Feta:

  • 1.5 cups Uncooked Orzo Pasta:
  • 6 oz Feta Cheese: Crumbled.
  • ¼ cup Fresh Parsley: Chopped, for garnish.

Instructions

  1. Sauté Aromatics: In a large skillet over medium heat, heat the olive oil. Add the diced yellow onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute until fragrant. Transfer to the slow cooker.
  2. Combine Sauce Ingredients: To the slow cooker, add the crushed tomatoes, diced tomatoes (undrained), vegetable broth, dried oregano, dried basil, red pepper flakes (if using), salt, and black pepper. Stir well to combine.
  3. Slow Cook (Initial Phase): Cover and cook on the HIGH setting for 1.5 to 2.5 hours, or on the LOW setting for 3 to 5 hours, allowing the flavors to meld and deepen.
  4. Add Orzo: Stir in the uncooked orzo pasta, ensuring it is fully submerged in the liquid. Cover and continue cooking on HIGH for 30-45 minutes, or on LOW for 1-1.5 hours, until the orzo is al dente (tender but still firm to the bite) and most of the liquid has been absorbed. Stir gently once or twice during this phase to prevent sticking .
  5. Stir in Feta: Once the orzo is cooked, stir in most of the crumbled feta cheese until it begins to soften and melt into the sauce. Reserve some for garnish.
  6. Serve: Taste and adjust seasoning if necessary. Serve hot, garnished with fresh chopped parsley and the remaining crumbled feta cheese.

Notes

  • Orzo Timing is Key: Adding the orzo towards the end of the cooking cycle is crucial to prevent it from becoming mushy. Orzo cooks much faster than other slow cooker ingredients .
  • Feta Quality: Use a good quality block of feta cheese and crumble it yourself for the best flavor and texture. Pre-crumbled feta can sometimes be drier.
  • Liquid Adjustment: The amount of liquid needed can vary slightly depending on your slow cooker and the type of orzo. If the dish seems too dry, add a splash more broth. If it’s too wet, remove the lid for the last 30 minutes of cooking to allow some liquid to evaporate.
  • Add-ins: For a heartier meal, consider adding cooked, shredded chicken or chickpeas during the last hour of cooking.
  • Make Ahead: This dish is best served fresh, as orzo can continue to absorb liquid and soften over time. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You may need to add a splash of broth or water when reheating.
  • Author: Elle
  • Prep Time: 15 minutes
  • Cook Time: 2-3 hours (High) or 4-6 hours (Low)
  • Category: Main Dish, Side Dish, Vegetarian
  • Method: Slow Cooking
  • Cuisine: Mediterranean

Find it online: https://slowcookerrecipes.us/slow-cooker-orzo-with-tomatoes-and-feta/