Slow Cooker Chicken Diavolo With Orzo

 

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• Yield: 4 to 6 servings

Ingredients

• 2pounds boneless, skinless chicken thighs 
• 1(12-ounce) jar sliced roasted red peppers, drained 
• 1red, orange or yellow bell pepper, chopped
• 8garlic cloves, smashed and chopped
• 1shallot, thinly sliced
• ⅓ cup tomato paste
• ⅓ cup chopped sun-dried tomatoes (plain or packed in oil and drained)
• ⅓ cup jarred, drained sliced hot cherry peppers
• ¼ cup olive oil
• 2teaspoons kosher salt (such as Diamond Crystal)
• 1teaspoon crushed red pepper, or to taste
• Black pepper
• ¾ cup orzo
• ¼ cup heavy cream (optional) 
• Chopped fresh parsley, for garnish

Preparation

Step 1

In a 6- to 8-quart slow cooker, combine the chicken, roasted peppers, bell pepper, garlic, shallot, tomato paste, sun-dried tomatoes, cherry peppers, oil, salt, crushed red pepper and several generous grinds of black pepper. Stir well. Cook on low for 5 hours.

Step 2

Stir in the orzo and cook on low for 15 minutes more, until the orzo is plumped and just tender.

Step 3

Turn off the heat and stir in the cream, if using. Coarsely shred the chicken with two forks. Garnish with parsley to serve.