Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup uncooked orzo pasta
  • 1/3 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Sauté the base. Heat olive oil in a pan and lightly soften the diced onion, carrots, celery, and garlic. Note: This adds a depth of flavor that raw veggies in a crockpot just can't match.
  2. Layer the pot. Place the sautéed vegetables in the bottom of the crockpot.
  3. Add protein. Lay the 2 lbs of chicken thighs directly on top of the vegetables.
  4. Season and pour. Pour in 6 cups of chicken broth and stir in the dried oregano, salt, and pepper. Toss in the bay leaf.
  5. Slow simmer. Cover and cook on Low for 6 hours until the chicken reaches 165°F and pulls apart effortlessly.
  6. Shred the meat. Remove the chicken to a plate and shred it using two forks. Note: Let it cool for 5 mins first so you don't burn your fingers.
  7. Cook the grains. Stir the 1/2 cup of uncooked orzo into the hot broth. Cover and cook on High for 15-20 minutes until the grains are tender and plump.
  8. Brighten it up. Stir the shredded chicken back into the pot along with the lemon juice, lemon zest, and fresh parsley.
  9. The final wilt. Stir in the baby spinach at the very end until it just wilts into a vivid green.
  10. Clean up. Remove the bay leaf before serving.