Slow Cooker 5-Ingredient Lemon Chicken Orzo Directions:
Place the raw chicken thighs in a 5- to 6-quart oval slow cooker and pour in the chicken broth
Cover and cook on HIGH for approximately 2½–3 hours, or until the chicken reaches 165°F (74°C) in the thickest part and pulls apart easily, allowing additional time as needed
Break the cooked chicken into bite-size pieces directly in the slow cooker
Stir in the dry orzo, making sure it is submerged in the hot broth
Cover and continue cooking on HIGH for approximately 30–45 minutes, or until the orzo is tender, stirring briefly every 10–15 minutes to prevent sticking and clumping
If the pasta absorbs the liquid before becoming tender, stir in a small splash of hot water and continue cooking
Turn off the slow cooker and gradually stir in the Parmesan until evenly melted, then stir in the lemon juice
Let stand for 3–5 minutes to thicken slightly, divide into 6 portions, and serve warm
Practical Woman's Secret
Add the orzo only after the chicken is tender so the pasta keeps its shape. Stir the Parmesan in gradually after switching off the heat, then add the lemon juice for a smooth finish and bright lemon flavor.
Serving and Storage
Serve warm while the orzo is creamy and the chicken is tender. Refrigerate leftovers in shallow airtight containers within 2 hours and keep for up to 3 days. The pasta will absorb more liquid as it sits; add a splash of water when reheating and heat each portion to 165°F (74°C).
Nutrition Information
Approximate per serving, based on 6 servings
Calories: 400
Protein: 39 g
Carbohydrates: 29 g
Fat: 14 g
Fiber: 3 g
Sugar: 2 g
Sodium: 300 mg
I'm waiting for your comments! Enjoy!
