Ingredients:

  • 1.5 lbs chicken thighs
  • 3 cups chicken bone broth
  • 1.5 cups dry orzo pasta
  • 4 cloves garlic
  • 0.5 small yellow onion
  • 0.5 cup sun dried tomatoes
  • 0.5 cup half and half
  • 0.5 cup Parmesan cheese
  • 3 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 1 tbsp Italian seasoning
  • 1 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 0.25 cup fresh basil

Instructions:

  1. Trim 1.5 lbs chicken thighs of any large fat deposits and season both sides with salt and black pepper.
  2. Place the chicken in the bottom of the slow cooker. Add 0.5 diced yellow onion, 4 minced garlic cloves, and 0.5 cup sun dried tomatoes on top.
  3. Pour 3 cups chicken bone broth over the chicken. Sprinkle in 1 tbsp Italian seasoning, 1 tsp smoked paprika, and 0.5 tsp red pepper flakes.
  4. Cover and cook on LOW for 3 hours until the chicken is tender and pulls apart easily.
  5. Remove the chicken to a plate, shred it into bite-sized pieces using two forks, then return it to the pot.
  6. Stir in 1.5 cups dry orzo pasta, ensuring it is fully submerged in the hot liquid.
  7. Cover and cook on HIGH for 20 to 30 minutes until the orzo is tender but still has a slight bite.
  8. Stir in 3 cups chopped baby spinach. The residual heat will wilt it in about 2 minutes.
  9. Pour in 0.5 cup half and half and 0.5 cup freshly grated Parmesan. Stir gently until the sauce looks glossy.
  10. Stir in 1 tbsp lemon juice and 0.25 cup fresh basil. Taste and add more salt if needed.