Slow Cooker Mustard Herb Chicken and Creamy Orzo.
Ingredients
- 2 pounds boneless chicken breasts
- 1 tablespoon extra virgin olive oil
- 2 tablespoons dijon mustard
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh chopped sage
- 2 cloves garlic, chopped
- kosher salt and black pepper
- 2 shallots, quartered
- 1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup apple cider or chicken broth
- juice of 1 lemon
- 2 tablespoons salted butter
- 2 cups dry orzo pasta
- 1 1/2 cups chopped broccoli
- 1/3 cup heavy cream or canned full fat coconut milk
- 1/3 cup freshly grated parmesan cheese
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Instructions
- 1. In the bowl of your slow cooker, rub the chicken with the olive oil, mustard thyme, sage, garlic, salt, and pepper. Pour over the wine, cider and lemon juice. Add the shallots. Cover and cook on low for 3- 4 hours or on high for 1-2 hours.
- 2. Preheat the broiler to high. Remove the chicken from the slow cooker place it on a baking sheet.
- 3. Crank the heat on the slow cooker to high. Stir in the orzo, broccoli, and 1 cup water. Cover and cook 20-30 minutes, or until the orzo is al dente. If the orzo needs more liquid, add additional water. Stir in the cream and parmesan.
- 4. Place the butter on the chicken, then broil 1-3 minutes, until crisp. Serve the chicken over the orzo. Enjoy!
- 1. Set the instant pot to sauté. Rub the chicken with the olive oil, mustard thyme, sage, garlic, salt, and pepper. Add the chicken to the instant pot and sear until golden brown on both sides, about 3 minutes per side. Pour in the wine, cider and lemon juice. Add the shallots and butter. Cover and cook on high pressure for 6 minutes.
- 2. Once done cooking, release the steam. Set the Instant pot to sauté. Stir in the orzo, broccoli, and 1 cup water. Cook 6-8 minutes, until the orzo is al dente. Stir in the cream and parmesan.
- 3. Serve the chicken over the orzo. Enjoy!
- 1. Heat a large dutch oven over medium-high heat. Rub the chicken with the olive oil, mustard thyme, sage, garlic, salt, and pepper. Add the chicken to the pot and sear until golden brown on both sides, about 3 minutes per side. Reduce the heat to medium. Pour in the wine, cider and lemon juice. Add the shallots and butter. Cover and cook 10 minutes.
- 2. Stir in the orzo, broccoli, and 1 cup water. Cook, stirring often, another 6-8 minutes, until the orzo is al dente. Stir in the cream and parmesan.
- 3. Serve the chicken over the orzo. Enjoy!
Source
Original recipe: View Original