Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 2 cups low-sodium chicken broth
  • 1 cup uncooked orzo pasta
  • 3 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tbsp unsalted butter, melted
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Prep the meat. Pat the chicken thighs dry with paper towels. Rub them thoroughly with salt, pepper, garlic powder, oregano, and thyme. Note: Dry meat sears better.
  2. Sear for flavor. Heat olive oil in a skillet over medium high heat. Sear the chicken 3 minutes per side until golden and sizzling. You'll smell that toasted garlic aroma filling the kitchen now.
  3. Set the base. Place the seared chicken in the slow cooker. Pour in the chicken broth and minced garlic.
  4. Slow simmer. Cover and cook on Low for 6-7 hours (or High for 3-4 hours) until the chicken yields easily to a fork. The house will start to smell like a rustic Italian kitchen.
  5. Integrate pasta. Stir in the uncooked orzo and melted butter. Make sure the pasta is evenly distributed and not clumped in one spot.
  6. Final cook. Cover and cook on High for an additional 30-45 minutes until the orzo is plump and the liquid is creamy.
  7. The finishing touch. Turn off the heat. Stir in the grated Parmesan cheese and fresh parsley. You'll see the sauce instantly thicken into a velvety consistency.
  8. The rest. Let the dish sit for 5 minutes before serving. This is crucial because the starch in the orzo continues to set, making the sauce cling to the pasta.