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Prep Time: 30 Minutes Cook Time: 3 Minutes |
Ready In: 33 Minutes Servings: 6 |
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In 'The Italian Slow Cooker' by Michele Scicolone Ingredients:
8 cups chicken broth (homemade or canned) |
1 medium onion, finely chopped |
2 large carrots, chopped |
2 medium celery ribs, chopped |
1 1/2 lbs boneless skinless chicken breasts, cut into 1/2-inch chunks |
2 medium zucchini, chopped |
1 cup thawed frozen peas |
salt |
fresh ground pepper |
1/2 cup freshly grated parmigiano-reggiano cheese |
1/4 cup chopped fresh basil or 1/4 cup parsley |
Directions:
1. In a slow cooker, combine the broth, onion, carrots, and celery.
2. Cover and cook on Low for 3 hours.
3. Add in the chicken, zucchini, orzo, and peas.
4. Cook for 30 minutes or until the orzo is tender and the chicken is cooked through.
5. Season to taste with salt and pepper.
6. Stir in the cheese and basil; serve hot.
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