Slow Cooker Mustard Herb Chicken and Creamy Orzo

Step 1

In the bowl of your slow cooker, rub the chicken with the olive oil, mustard thyme, sage, garlic, salt, and pepper. Pour over the wine and cider. Add the shallots. Cover and cook on low for 3- 4 hours or on high for 1-2 hours. Preheat the broiler to high. Remove the chicken from the slow cooker place it on a baking sheet. Crank the heat on the slow cooker to high. Stir in the orzo, broccoli, and 1 cup water. Cover and cook 15-25 minutes, until the orzo is al dente. Stir in the cream and parmesan.Place the butter on the chicken, then broil 1-3 minutes, until crisp. Serve the chicken over the orzo. Enjoy!

Step 2

Set the instant pot to sauté. Rub the chicken with the olive oil, mustard thyme, sage, garlic, salt, and pepper. Add the chicken to the instant pot and sear until golden brown on both sides, about 3 minutes per side. Pour in the wine and cider. Add the shallots and butter. Cover and cook on high pressure for 6 minutes.Once done cooking, release the steam. Set the Instant pot to sauté. Stir in the orzo, broccoli, and 1 cup water. Cook 6-8 minutes, until the orzo is al dente. Serve the chicken over the orzo. Enjoy!