If you are looking for a healthy, low-cost, delicious, simple dish to throw in the crockpot before work to have ready when you come home, this one’s for you! You can also cook it overnight and portion it out as lunches for the week. Either way, it’s delicious and a perfect dish for just about anyone.
If you’d like to give it a try, here is the recipe!
Ingredients: 1 Tbsp Olive Oil 2 Pounds of Boneless, Skinless Chicken Thighs or Chicken Breasts 1/4 Tsp. Salt 1/4 Tsp. Pepper 1 Small Yellow Onion, chopped 8 Ounces Crimini Mushrooms, sliced 2 Cloves Garlic, minced 1/2 Tsp. Dried Oregano 1/2 Tsp. Garlic Powder 1/2 Tsp. Paprik 1 Cup Low Sodium (I used unsalted) Chicken Broth 1 Cup Orzo Pasta Grated Parmesan cheese for serving Directions: 1. Heat olive oil in large skillet over medium-high heat. Add chicken thighs and brown on both sides (about 2 minutes each side). 2. Transfer chicken to slow cooker and sprinkle with salt and pepper. 3. Add the mushrooms and onions to the same hot skillet used for searing the chicken. Cook until onions and mushrooms start to soften and onions brown slightly (about 3 minutes). 4. Add garlic and cook 1 minute. 5. Transfer onions, mushrooms and garlic to the crockpot. 6. Add oregano, garlic powder, paprika and chicken broth to the crockpot. 7. Stir gently. 8. Cook on low setting for 4-5 hours or high setting for 2-2 1/2 hours (until chicken is cooked through). 9. Stir in Orzo and make sure it is all in contact with the liquid. 10. Cook on high for 15-20 minutes, or until orzo is tender. 11. Serve with grated Parmesan cheese. Enjoy! Recipe adapted from: Kristine’s Kitchen Blog