Pour uncooked dry orzo in the crock pot and 4 everyday ingredients to get a meal so mouthwatering your husband will be begging for more.

This 5-ingredient slow cooker orzo is the kind of weeknight recipe I lean on when work runs late and I still want something cozy and homemade. You literally pour dry orzo straight into the crock pot, add four everyday ingredients, and let the slow cooker do the rest. The result is a creamy, comforting, almost risotto-style pasta that tastes like you fussed, even though you barely lifted a finger. It’s perfect for those “may day” evenings when everyone’s hungry, time is tight, and you just need a reliable, family-pleasing meal.

Serve this slow cooker orzo in warm bowls with a simple green salad or steamed broccoli on the side to balance out the creaminess. Garlic bread or buttered toast soldiers are great for scooping up every last bit from the bottom of the bowl. If you want to stretch it a bit more, add a rotisserie chicken or grilled sausages on the side, and finish the plate with a sprinkle of extra Parmesan and a crack of black pepper for a cozy, bistro-style feel at home.

Servings: 4

2 cups uncooked dry orzo pasta

Lightly coat the inside of your slow cooker with nonstick cooking spray or a thin swipe of oil to help prevent sticking.

Pour the uncooked dry orzo evenly into the bottom of the slow cooker, spreading it into a flat, even layer. It should look like a bed of rice at the bottom—this is your base.

In a medium bowl or large measuring cup, whisk together the chicken broth and condensed cream of chicken soup until fairly smooth. It doesn’t have to be perfect, just well combined so there aren’t big clumps.

Pour the broth and soup mixture evenly over the dry orzo in the slow cooker, making sure all the pasta is submerged. Use a spoon to gently press down any orzo that’s sitting on top so it’s under the liquid.

Sprinkle the shredded cooked chicken evenly over the top of the liquid and orzo. Do not stir; just spread it out so it’s roughly in a single layer.

Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, or until the orzo is tender and most of the liquid is absorbed. Around the 1 1/2-hour mark, quickly lift the lid and give the orzo a good stir to prevent sticking along the edges, then replace the lid and continue cooking.

Once the orzo is tender and creamy, turn the slow cooker to WARM or OFF. Add the grated Parmesan cheese and stir well until it melts into the pasta and the mixture becomes thick and velvety. If it looks too thick, splash in a little extra warm broth or water; if it looks a bit loose, let it sit with the lid off for 5 to 10 minutes to thicken.

Taste and adjust seasoning if needed, adding a pinch of salt or pepper to your preference (remember Parmesan and broth both add salt).