Ingredients
Units
Scale
- 1 pound chicken breasts or thighs
- 1/2 cup orzo pasta, uncooked
- 4 cups low-sodium chicken broth
- 3 cups water
- Juice and zest of 1 lemon
- 1/3 cup onion, diced
- 1 garlic clove, minced
- 2 celery stalks, sliced
- 1 medium carrot, diced
- 1 1/2 teaspoons salt
- 1 teaspoon dried oregano
- 1/2 teaspoon pepper
- 1 bay leaf
- 1 lemon, sliced (garnish)
Instructions
- Add the chicken, onion, garlic, lemon juice, lemon zest, celery, carrot, salt, pepper, oregano, broth, water, and bay leaf to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Remove chicken from the slow cooker and shred. Add the chicken back into the slow cooker along with the orzo pasta. Stir to mix.
- Cover and cook an additional 15-30 minutes or until the pasta is tender.
- Remove bay leaf before serving. Garnish with lemon slices.
- Turn on the pressure cooker and select sauté. Once hot, add the add oil to the pot. Add onion, celery, and carrots & cook for a 3-5 minutes, until veggies begin to soften. Add garlic and cook an additional minute.
- Add the broth & water and deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- Add chicken, lemon juice, lemon zest, salt, pepper, oregano, and bay leaf. Stir to mix well.
- Select manual setting, high pressure for 20 minutes. When cook time is done, quick-release the pressure.
- Remove chicken from pressure cook and shred.
- Turn on the pressure cooker and select sauté. Add chicken back into the pot along with the orzo. Cook on sauté, stirring frequently, until the orzo pasta is tender. Approximately 5 minutes.
- Remove bay leaf before serving. Garnish with lemon slices.
Notes
Cook time is calculate for the slow cooker
- Prep Time: 10 minutes
- Cook Time: 3 hours minutes
Nutrition
- Serving Size:
- Calories: 248
- Sugar: 2.8 g
- Sodium: 1029.7 mg
- Fat: 4.8 g
- Saturated Fat: 1.1 g
- Carbohydrates: 18.2 g
- Fiber: 1.8 g
- Protein: 32.6 g
- Cholesterol: 82.7 mg