Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 large yellow onion, finely diced
  • 3 medium carrots, peeled and sliced into rounds
  • 2 celery stalks, sliced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken bone broth
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 cup uncooked orzo pasta
  • 0.25 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 2 cups fresh baby spinach
  • 0.5 cup heavy cream
  • 0.25 cup fresh parsley, chopped

Instructions:

  1. Layer the base by placing the diced onion, carrots, celery, and minced garlic at the bottom of the slow cooker.
  2. Season the chicken breasts with sea salt and black pepper, then lay them over the vegetables.
  3. Pour the chicken bone broth over the ingredients. Add the dried oregano, dried thyme, and the bay leaf.
  4. Cover and cook on High for 4 hours (or Low for 7 hours) until the chicken is fork-tender.
  5. Remove the chicken to a plate, shred with two forks, and return the shredded meat to the pot.
  6. Stir in the uncooked orzo pasta. Cover and cook on High for 20-30 minutes until the pasta is al dente.
  7. Stir in the fresh lemon juice, lemon zest, baby spinach, and heavy cream. Stir until the spinach is wilted.
  8. Remove the bay leaf, garnish with fresh parsley, and serve immediately.