Servings : 4
1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken thighs see note below
¼ teaspoon salt
¼ teaspoon pepper
1 small onion chopped
8 ounces crimini mushrooms sliced
2 cloves garlic minced
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon paprika
1 cup low sodium chicken broth
1 cup orzo pasta
grated Parmesan cheese and chopped fresh parsley optional, for serving
- Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and brown on both sides, about 2 minutes per side.
- Transfer chicken to slow cooker and sprinkle with salt and pepper.
- Visit Crockpot Chicken and Mushrooms Recipe @ kristineskitchenblog.com for full instructions.