Servings: 6
Prep time: 15 min Cooking time: 4 hours
Ingredients
2 Tbsp olive oil
3 medium carrots, sliced
3 medium celery stalks, sliced
1/2 small onion, diced
2 garlic cloves, minced
1-pound boneless, skinless chicken breasts
2 tsp Italian seasoning
1/2 tsp kosher salt
1/2 tsp ground black pepper
8 cups reduced-sodium chicken broth
2 lemons, juiced
3/4 cup uncooked whole wheat orzo (or brown rice)
3 cups fresh baby spinach
Directions
1. Add olive oil to the slow cooker along with carrots, celery, and onions. Sauté for 5 mins. Add garlic and cook for 1 more minute.
2. Add chicken, herbs, salt, and pepper. Sauté, stirring occasionally, for 8 minutes or until the outside of the chicken is opaque.
3. Add broth and lemon juice. Stir to combine. Cover and cook on low for 8 hours or high for 4 hours.
4. About 15 minutes before time is up, make the orzo according to the instructions.
5. Shred the chicken with two forks. Stir in spinach and orzo. Once the spinach has wilted, serve and enjoy.
Notes:
Serving size is 1 ¾ cup per serving.
