Slow Cooker Pesto Chicken Orzo (HC)
Ingredients
- 4 chicken fillets
- 1 large onion, sliced
- 1 heaped tsp paprika
- 1 tsp garlic powder
- 1 heaped tsp Italian seasoning
- Black pepper for seasoning
- 1 jar of red pesto
- 1 tin of chopped tomatoes
- 1 chicken stock cube (low salt)
- 450ml boiling water
- 240g orzo
- 2 large handfuls of spinach
- 2 tbsp cream cheese
- 2 tbsp fresh basil, chopped (optional)
To serve (per portion):
- 100g broccoli, cut into florets
Instructions
Place the chicken, onion, paprika, garlic, Italian seasoning, black pepper, pesto, chopped tomatoes, stock cube and 150ml water into a slow cooker. Stir to combine.
Cover and cook on high for 4 hours or low for 6-8 hours.
Half an hour before serving, shred the chicken, stir in the orzo and the remaining 300ml of water. Cook for 30 minutes or until the orzo is tender, adding a splash of boiling water if needed.
Cook the broccoli by boiling or steaming to your preference.
Before serving, add the spinach and cream cheese. Stir and cook until the spinach is wilted.
To serve, plate up the chicken and orzo with the broccoli and top with chopped fresh basil (if using).
Note - This recipe makes 4 portions. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.