Ingredients:

  • 1 medium yellow onion, finely diced (150g)
  • 3 medium carrots, peeled and sliced (200g)
  • 2 stalks celery, sliced (100g)
  • 4 cloves garlic, minced
  • 1.5 lbs boneless, skinless chicken breast
  • 6 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 0.5 tsp dried thyme
  • 1 whole bay leaf
  • 1 cup uncooked orzo pasta (200g)
  • 0.25 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 cups fresh baby spinach (60g)
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup heavy cream
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Instructions:

  1. Place the diced yellow onion, carrots, celery, and minced garlic into the bottom of a 6-quart or larger slow cooker. Lay the chicken breasts on top of the vegetables and season with salt, pepper, oregano, and thyme.
  2. Pour the chicken broth over the ingredients until the chicken is submerged. Add the bay leaf. Cover and cook on Low for 6 hours (or High for 3 hours) until the chicken is tender.
  3. Remove the chicken breasts to a cutting board and shred with two forks. Stir the uncooked orzo into the hot broth in the slow cooker. Cover and continue cooking on High for 20–30 minutes until the pasta is al dente.
  4. Return the shredded chicken to the pot. Stir in the fresh lemon juice, lemon zest, baby spinach, and parsley. Stir in the heavy cream for a velvety finish. Taste and adjust seasoning as needed.