Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 8.5 oz sun-dried tomatoes in oil, 2 tbsp oil reserved
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp dried Italian seasoning
  • 0.5 tsp smoked paprika
  • 3 cups low-sodium chicken broth
  • 1.5 cups dry orzo pasta
  • 0.5 cup dry white wine
  • 1 cup heavy cream
  • 0.75 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp fresh basil, chopped
  • 1 lemon, cut into wedges

Instructions:

  1. Heat the reserved sun-dried tomato oil in a large skillet over medium-high heat. Sear chicken thighs for 3 minutes per side until golden brown, then transfer to the slow cooker.
  2. In the same skillet, sauté diced onion and minced garlic for 5 minutes until translucent, then stir in the 4 cloves of minced garlic for 30 seconds until fragrant and golden. Add to the slow cooker.
  3. Deglaze the pan. Pour in the 0.5 cup (120ml) of dry white wine, scraping up all the brown bits from the bottom of the pan. These bits are pure flavor gold.
  4. Add seared chicken, onions, garlic, white wine, 8.5 oz (240g) sun dried tomatoes, Italian seasoning, and smoked paprika into the Crockpot.
  5. Add the broth. Pour the 3 cups (710ml) of chicken broth over the ingredients.
  6. Cover and cook on low for 4 hours until the chicken is tender enough to shred.
  7. Remove the chicken and shred into bite-sized pieces. Return chicken to the pot along with the dry orzo pasta. Stir, cover, and continue cooking on High for an additional 30 minutes until the orzo is al dente and the liquid is mostly absorbed.
  8. Once orzo is tender, stir in the heavy cream, grated Parmesan cheese, and fresh baby spinach. Let sit for 5 minutes until spinach wilts and sauce thickens.
  9. Garnish with fresh basil and serve with lemon wedges.