Slow Cooker Chicken Diavolo With Orzo

Article

 Ingredients

Yield: 4 to 6 servings

• 2 pounds boneless, skinless chicken thighs 
• 1 (12-ounce) jar sliced roasted red peppers, drained 
• 1 red, orange or yellow bell pepper, chopped
• 8 garlic cloves, smashed and chopped
• 1 shallot, 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
• 2 teaspoons kosher salt (such as Diamond Crystal)
• 1 teaspoon 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.

Nutritional analysis per serving (4 to 6 servings)

25 grams carbs; 153 milligrams cholesterol; 409 calories; 10 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 20 grams fat; 3 grams fiber; 738 milligrams sodium; 35 grams protein; 7 grams sugar