Crock Pot Tuscan Chicken with Orzo
Directions
- 1Grease the slow cooker.
- 2Add chicken, onion, tomatoes, garlic, seasonings, oil, and broth to the slow cooker.
- 3Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
- 4Shred the cooked chicken in the crockpot using two forks.
- 5Add dry orzo and Greek yogurt to the crockpot.
- 6Stir to combine and submerge the dry orzo in the liquid.
- 7Let cook on HIGH for another 20-30 minutes, until the orzo is soft and has absorbed the liquid.
- 8Add in the chopped kale (or spinach) and grated Parmesan cheese.
- 9Stir for 2-3 minutes until the kale has wilted and the Parmesan is melted and creamy.
- 10Serve warm and enjoy!
Ingredients
- 2 lb boneless, skinless chicken breast
- 1 yellow onion, chopped
- 3 oz sun-dried tomatoes, chopped (not in oil)
- 4 cloves minced garlic
- 0.5 tsp salt
- 0.25 tsp pepper
- 0.5 tsp oregano
- 1 tbsp olive oil
- 4 cups chicken bone broth (or regular chicken broth)
- 1.5 cups dry orzo
- 0.33 cup plain Greek yogurt
- 4 cups chopped kale (or spinach!)
- 0.25 cup grated parmesan cheese
Equipment
Crock Pot2 forks
Tips
- Use sun-dried tomatoes not in oil if preferred, but those in oil are fine too.
- Cook on LOW for 6-7 hours or on HIGH for 3-4 hours.
- Shred chicken directly in the crockpot for minimal cleanup.
- Ensure orzo is submerged in liquid for even cooking.
- Let kale wilt and Parmesan melt for a creamy finish.
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