Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes (no salt added)
  • 4 cups low-sodium chicken bone broth
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp red pepper flakes
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 8 oz whole wheat orzo pasta
  • ¾ cup freshly grated Parmesan cheese
  • ½ cup shredded low-fat mozzarella cheese
  • 2 cups fresh baby spinach
  • ¼ cup fresh basil leaves, chiffonade

Instructions:

  1. Place the diced onion and minced garlic at the bottom of the slow cooker.
  2. Lay the chicken thighs over the aromatics.
  3. In a separate bowl, whisk together the crushed tomatoes, bone broth, tomato paste, oregano, basil, red pepper flakes, salt, and pepper. Pour this mixture over the chicken.
  4. Cover and cook on Low for 8 hours or High for 6 hours.
  5. Once the chicken is tender, remove the thighs to a plate, shred the meat into bite-sized chunks using two forks, and return them to the pot.
  6. Stir in the uncooked orzo. Cover and cook on High for an additional 20–30 minutes until the pasta is al dente.
  7. Stir in the Parmesan cheese and baby spinach, allowing the residual heat to wilt the spinach.
  8. Ladle into bowls and top with a sprinkle of mozzarella and fresh basil.