Serves 1
Directions
- 1Drizzle olive oil over the chicken thighs in a bowl and coat with garlic and herb seasoning.
- 2Hard sear the chicken thighs in a pan.
- 3Place sliced onions in the bottom of a crockpot and lay the seared chicken thighs on top.
- 4Whisk together chicken broth, sun-dried tomatoes, minced shallots, minced garlic, and tomato paste in a measuring cup, then pour over the chicken.
- 5Cover and cook on low for 3–4 hours.
- 6Remove the cooked chicken from the crockpot.
- 7Stir the dry orzo into the remaining sauce in the crockpot.
- 8Add spinach, heavy cream, and parmesan to the pot and stir until the spinach wilts and the sauce is creamy.
- 9Dice the cooked chicken, add it back to the pot, and stir everything to combine.
- 10Serve immediately garnished with fresh parsley.
Ingredients
- 2.5 pounds boneless skinless chicken thigh
- 1 tbsp olive oil
- 1 tbsp garlic and herb seasoning
- 1 whole onion, sliced
- 1.5 cup chicken broth
- 0.75 cup sun-dried tomato, sliced
- 2 tbsp shallot, minced
- 2 tbsp garlic, minced
- 2 tbsp tomato paste
- 1 cup orzo
- 2 cup fresh baby spinach
- 0.25 cup heavy cream
- 0.5 cup parmesan
- fresh parsley (optional)
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