Ingredients

The following ingredients have 6 Servings
  • 4 boneless, skinless chicken thighs, trimmed of fat
  • 6 cups chicken broth
  • 1 bay leaf
  • 1 cup grated carrots
  • 1 diced yellow onion
  • 1 cup diced celery ribs
  • 2 minced garlic cloves
  • 1 tsp ground thyme
  • 1 Tbsp dried parsley flakes
  • 1 Tbsp grated lemon rind
  • 1/4 cup fresh lemon juice
  • 1 tsp salt
  • 1 cup orzo
  • Salt and pepper to taste
  • Parmesan cheese, for serving

Instruction

  •  Add chicken, broth, bay leaf, carrots, onion, celery, garlic, thyme, parsley, lemon rind, lemon juice and salt to the slow cooker.
  • Cover and cook on LOW for about 4-6 hours.
  • Cook orzo according to package directions on the stovetop until tender (if added straight to the crock, it will soak up a lot of liquid and make it a little weird).
  • Remove the chicken thighs and shred.  Then return chicken back into slow cooker.  Add cooked and drained orzo into the slow cooker.
  • Stir and then add salt and pepper to taste.
  • Ladle into serving bowls and then top each bowl with about 2 Tbsp Parmesan cheese.